Easy Instant Pot Pumpkin Soup with Canned Pumpkin
Easy Instant Pot Pumpkin Soup with Canned Pumpkin will be your next favorite fall recipe. Get ready to experience the ultimate cozy delight this fall season with our Creamy Instant Pot Pumpkin Soup! With pumpkin season in full swing, it’s time to try this delicious soup made easy in the instant pot pressure cooker with canned pumpkin. Your whole family will be asking for seconds!
If your family are pumpkin lovers, this recipe is for you as easy as it is delicious. A creamy soup made easy with canned pumpkin. This recipe calls for canned pumpkin in place of fresh pumpkin so it is an easy family dinner recipe. You ofcourse can use fresh pumpkin puree and I have below the instructions on how to get fresh pumpkin from a pie pumpkin using the instant pot.
Pumpkin soup is a quick recipe with simple whole ingredients. Rich, creamy, smooth, and healthy made in the instant pot in 15 minutes or less from start to finish. What makes it so easy is you use 100% pure canned pumpkin puree.
Our Other Pumpkin Recipes You Will Love!
If you love pumpkin recipes for fall you will also love:
- The Best Pumpkin Chili with turkey sausage
- Best Pumpkin Hummus Easy Homemade.
- Classic Homemade Pumpkin Pie
- Carving Pumpkins & Roasting Pumpkin Seeds
- Pumpkin Spice Snickerdoodle Cookies
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The Benefits of Pumpkin Soup and Pumpkin Recipe this Fall
As the fall season and chilly fall days begin so do all the fall entertaining and holiday parties. This recipe uses the flavors of pumpkin, ginger garlic, and spices to complement each other.
If you are trying to un-process your family’s food like I am, I know you will want to start with this simple and fast recipe and stop canned soups. Your homemade recipe will be so much better than buying in the store.
Pumpkin soup is rich, creamy, decadent simple, fast, and affordable.
Pumpkin is packed with essential vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. Vitamin A is crucial for maintaining healthy vision, while vitamin C supports the immune system and skin health. Potassium helps regulate blood pressure, and dietary fiber promotes digestive health.
The Simplicity and Ease of Instant Pot Cooking
During our families’ busy schedules and family demands, an easy Instant Pot recipe is a true lifesaver. With just a few simple steps, you can have this hearty soup ready in no time. This lets you have more time in your evening to spend with the whole family.
Making soup in an Instant Pot is not only easier due to its one-pot convenience, but it’s also healthier as it retains more nutrients and flavors. Because of the sealed cooking environment, it minimizes nutrient loss and enhances taste.
When to Make Creamy Instant Pot Pumpkin Soup
When the leaves are starting to turn and there are pie pumpkins in a roadside stand as well as in the local farm market, it is time to make a quick easy Instant Pot Pumpkin Soup.
On a chilly day, as you search for your favorite scarf or the perfect blanket to drape over the sofa, with all the apple picking completed and the kids eager to select the ideal pumpkin for decorating (along with the best-roasted pumpkin seeds), it’s the perfect moment to begin crafting delightful Instant Pot soups.
When you are looking for the perfect pumpkin for carving, grab one or two pie pumpkins. It is so easy to make pumpkin soup when you can cook the pie pumpkin in the Instant Pot. You can also split the pie pumpkin in half and roast it but that requires a very sharp knife and a lot of elbow power.
As the oven method can be difficult and dangerous, I recommend you try the instant pot recipe.
How to Cook a Pie Pumpkins for Pumpkin Soup in the Instant Pot
If you do not want to use the canned pumpkin you can buy a pie pumpkin and make delicious homemade pumpkin puree. It is so simple to make your own 100% pumpkin puree in the Instant Pot.
Place 2 cups of water in the bottom of the inner pot of the Instant Pot. Set the trivet in the inner pot. Set the washed and stemmed removed pie pumpkin on top of the trivet. Place the lid on, set it to seal, and cook on high pressure for a cook time of 15 minutes.
Do not do a quick release of the pressure, but allow a natural release of the pressure in total until the pin drops and the lid comes off easily. After the pie pumpkin cools, cup open and remove the pulp.
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Check Out These Budget Friendly Instant Pots
Equipment Need:
- Large Instant Pot
- Immersion Blender
Ingredients Needed for Creamy Pumpkin Soup
- Olive Oil
- Dash of Salt
- Medium Onion
- Vegetable Broth
- Fresh Ginger
- Fresh Cloves of Garlic
- Nutmeg
- Turmeric
- Can of 100% pumpkin (not pumpkin pie mix)
- Half and Half or milk or heavy cream
- Corn Starch & 1/4 cup of water
How to Make Easy Instant Pot Pumpkin Soup with Canned Pumpkin
- Turn the Instant Pot on saute and add to the inner pot the olive oil the onion and a dash of salt. Saute until the onion is softened about 3 minutes.
- Add the garlic and ginger and saute for 1 minute.
- Cancel the settings and now put the setting on high pressure.
- Add the vegetable broth, nutmeg, turmeric, and 100% pumpkin. Stir.
- Set on the lid, set to lock, and set to high pressure for 5 minutes.
- When the cooking time is up do a natural release for 10 minutes.
- Release the pressure and cancel the pressure. At this point, I unplug my Instant Pot just to be safe. The soup will be very hot.
- Take an immersion blender and very carefully blend all the ingredients to make it smooth and creamy.
- Put your half and half or cream in a glass measuring cup. Add a few tablespoons of the soup to the half-and-half to temper it. (warm it up a bit).
- Now add all of the half and half to the soup and mix with the immersion blender again.
- The soup is done at this point, but if you want a thicker soup – Turn on the instant pot to saute, take 1 tablespoon of cornstarch, and mix in 1/4 cup of cold water. Slowly add this mixture to the soup and stir slowly. Bring to a boil or until the soup is the thickness you want.
What to Serve with Homemade Pumpkin Soup Made in the Instant Pot
Here are some of the best options to add extra flavor for garnishing the top of your pumpkin soup and side dishes that complement the taste of a delicious homemade pumpkin soup. Whether you are making a hearty lunch for your family as a main course or the perfect way to start out with a first course for a dinner party. Check out the great option listed below.
What to Serve On Top of Homemade Pumpkin Soup
- A splash of extra virgin olive oil.
- Sprinkle on top of your soup of pumpkin seeds (pepitas-no shell) for crunchy toppings.
- Top your bowl of soup with crunchy croutons.
Best Side Dishes to Serve with Pumpkin Soup
- A fresh loaf of Crusty Bread, Garlic Bread, or sourdough bread is one of the best pumpkin soup sides.
- Steamed Brussels Sprouts is a perfect side dish for a dinner party.
- A cheese tray of Goat cheese, Feta cheese, Cheddar Cheese slices, or your favorite cheese with crackers.
- Soft pumpkin muffins
- A Fresh Salad
- A Steamed Fresh Vegetable
- A Grilled Cheese sandwich.
Best Pumpkin Soup Recipe with Canned Pumpkin in the Instant Pot
Pumpkin Soup made with canned pumpkin in the Instant Pot. So quick and easy, simple whole ingredients, rich, creamy, smooth, healthy. Made in the instant pot in 15 minutes or less from start to finish. What makes it easy is you use 100% pure canned pumpkin puree. Whole Pie pumpkin instructions too.
- Total Time: 25 minutes
- Yield: 6 cups 1x
Ingredients
- 1 tablespoon extra virgin olive oil
- Dash of Salt
- 1 medium onion chopped
- 4 cups of vegetable broth
- 1 tablespoon of fresh ginger peeled and roughly chopped.
- 4 cloves of garlic roughly chopped
- 1/2 teaspoon nutmeg
- 1 teaspoon of turmeric
- 1 can of 100% pumpkin (not pumpkin pie mix)
- 1 cup of half-and-half or cream
- optional: 1 tablespoon of cornstarch and 1/4 cup of water
Instructions
- Turn the Instant Pot on saute and add to the inner pot the olive oil the onion and a dash of salt. Saute until the onion is softened about 3 minutes.
- Add the garlic and ginger and saute for 1 minute.
- Cancel the settings and now put the setting on high pressure.
- Add the vegetable broth, nutmeg, turmeric, and 100% pumpkin. Stir
- Set on the lid, set to lock, and set to high pressure for 5 minutes.
- When the cooking time is up do a natural release for 10 minutes.
- Release the pressure and cancel the pressure. At this point, I unplug my Instant Pot just to be safe. The soup will be very hot.
- Take an immersion blender and very carefully blend all the ingredients to make it smooth and creamy.
- Put your half and half or cream in a glass measuring cup. Add a few tablespoons of the soup to the half-and-half to temper it. (warm it up a bit).
- Now add all of the half and half to the soup and mix with the immersion blender again.
- The soup is done at this point, but if you want a thicker soup – Turn on the instant pot to saute, take 1 tablespoon of cornstarch, and mix in 1/4 cup of cold water. Slowly add this mixture to the soup and stir slowly. Bring to a boil or until the soup is the thickness you want.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
