Instant Pot Pumpkin Soup For A Heartwarming Meal [Recipe]

An instant pot pumpkin soup is just what your family needs this winter. My own family loves it so much that I make it year-round. Sometimes I save this meal for later and defrost it on a rushed night when I have no time to cook.

This Instant Pot Pumpkin Soup Is A Fantastic Meal To Try

If you want to prepare this soup, I suggest you gather onions, celery, apples, curry powder, vegetable broth, canned pumpkin, salt, and bay leaf. When you are ready to serve, you will need heavy whipping cream and honey.

You can always replace some of these ingredients if needed. Try using things like carrots, leeks, red apples, cumin, turmeric, mushroom powder, butternut squash, and oregano. If dairy is not an option, try using coconut milk instead.

Before you begin using your instant pot, you will want to blend the onions, celery, apples, curry powder, and a bit of the broth. Once it begins to blend, you can add the canned pumpkin and blend further until it is smooth.

Set aside your instant pot and pour the mixture, then add the other part of the broth and the bay leaf. You should let the machine build to a high pressure for 10 minutes.

I like to use the quick-release function to release the pressure, but it is up to you how you want to do it. If you are ready to serve, set your instant pot to sauté and add the heavy cream and honey. This last step is a good way to make sure the soup thickens before serving.

Freezing and Unfreezing the Pumpkin Soup

When you want to save your food for later, follow every step in blending, but don’t cook in the instant pot. Make sure to label your containers and freeze them.

Serve this yummy instant pot pumpkin soup with some toasted bread or croutons!

Instant Pot Pumpkin Soup

Course: General RecipesCuisine: Freezer-Friendly, Instant Pot

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 3/4 cup (96 g) diced onion

• 2/3 cup (85 g) diced celery

• 2/3 cup (85 g) peeled and diced apple

• 1 1/3 tsp curry powder

• 1 cup (240 ml) vegetable broth #1

• 1 2/3 cups pumpkin, canned

• 1 cup (240 ml) vegetable broth #2

• 1/8 tsp salt

• 2/3 whole bay leaf

• 1/4 cup (60 ml) heavy whipping cream

• 2 tbsp honey

Directions

• Directions for Cooking
• Put the onions, celery, apples, curry powder, canned pumpkin, and vegetable broth #1 in a food processor or blender.
• Pulse on high until smooth.
• Pour mixture into instant pot.
• Mix in vegetable broth #2, salt and the bay leaf.
• Secure lid into place and seal the steam nozzle.
• Pressure cook on high for 10 minutes.
• Do a quick release of the pressure.
• Change Instant pot setting to saute, stir in the whipping cream and honey.
• Saute until thickened.
• Directions for Cooking from Frozen
• Saute the frozen pumpkin soup for 5 minutes.
• Secure the lid in place and seal the steam nozzle.
• Pressure cook on high for 10 minutes.
• Quick release pressure.
• Change Instant pot setting to saute, stir in the whipping cream and honey.
• Saute until thickened.

Looking to try another tasty Instant pot dish? Why not give this Instant Pot Zucchini a go?