Instant Pot Pumpkin Soup


Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup

Pumpkin lovers, this one’s for you!

This creamy, 5-ingredients pumpkin soup recipe is super easy to cook. Instant Pot, as always, does a great job of reducing the cooking time while bringing out the flavors.

Just in case you don’t own an IP, you can easily make this in a conventional pressure cooker (instructions below).

Instant Pot Pumpkin Soup

I used a portion of sweet corn along side roughly sliced pumpkin for the soup. It might sound like a weird combo, but this duet is just so flavorful!

Instant Pot Pumpkin Soup

An immersion blender would make it more easier (and faster) to prepare this recipe.

If you’re using a normal blender, I advise you let the soup cool for 10-15 minutes.

Instant Pot Pumpkin Soup

You can spice it up with generous amount of pepper and smoked paprika, like I have.

And just like that, you have a delicious bowl of instant pot pumpkin soup ready!

Instant Pot Pumpkin Soup
5 from 1 vote

Instant Pot Pumpkin Soup

Quick, easy, 5-ingredients vegan instant pot pumpkin soup.

Course Soup
Cuisine American
Keyword instant pot, instant pot pumpkin soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 224 kcal
Author Veganbell


  • 1 tablespoon olive oil
  • 4 cloves garlic chopped
  • 1 onion sliced
  • 1/2 cup sweet corn
  • 25 oz. (750 gm.) pumpkin roughly sliced
  • 3 cups water
  • Salt
  • Pepper
  • Smoked paprika


  1. Press SAUTE to heat your Instant Pot. Add oil.
     (Or heat your pressure cooker over medium heat and add oil)

  2. Once it's hot, add garlic + onion. Stir and saute until golden.

  3. Add corn + pumpkin. Mix well and cook for 2-3 minutes.

  4. Add water.

  5. Secure the lid and seal the valve. For instant pot, press MANUAL (or PRESSURE COOK), and set the timer to 10 minutes on HIGH PRESSURE.

     For normal pressure cooker, cook over medium heat for 3 whistles.

  6. Let the pressure release naturally, then do a manual release. Open the lid, add salt + pepper and stir well.

  7. Using an immersion blender, blend until smooth.

  8. Transfer to a serving bowl(s). Sprinkle smoked paprika + pumpkin seeds and serve (tastes amazing with toasted bread). 

Recipe Video

Nutrition Facts
Instant Pot Pumpkin Soup
Amount Per Serving
Calories 224 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 607mg26%
Potassium 1393mg40%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 13g14%
Protein 5g10%
Vitamin A 30515IU610%
Vitamin C 39.9mg48%
Calcium 109mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, check out the Instant Pot Tomato Soup I posted earlier. If you enjoy my blog, you might also like my Instagram (feed below).

Thanks for stopping by! 🙂

Like it? Share with your friends!


One Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Found your blog on reddit. Love the layout. No long 50,000 words, awesome pics and great delicious recipes. I made this soup earlier today and loved it. <3