Instant Pot Pumpkin Soup


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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.

But 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 to prepare this soup. For those of us who don’t own one, a normal blender will just do the work.

Instant Pot Pumpkin Soup

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

Instant Pot Pumpkin Soup

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

Instant Pot Pumpkin Soup
5 from 1 vote
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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

Ingredients

  • 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

Instructions

  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. 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 (1000 g)
Calories 224 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 607mg 25%
Potassium 1393mg 40%
Total Carbohydrates 38g 13%
Dietary Fiber 4g 16%
Sugars 13g
Protein 5g 10%
Vitamin A 610.3%
Vitamin C 48.4%
Calcium 10.9%
Iron 18.5%
* 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.


 


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  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