Instant Pot Pumpkin Soup

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You must make instant pot pumpkin soup. It is loaded with fresh cubed pumpkin, Thai seasoning, coconut milk, onion, garlic, and ginger for the ultimate pumpkin curry soup.

This is a fantastic low calorie pumpkin soup that is ideal for making use of your leftover pumpkin cubes from all those pumpkins that you and the kids picked.

instant pot pumpkin soup recipe
Instant Pot Pumpkin Soup Recipe

Pumpkin Soup

I have mentioned this before, in our air fryer pumpkin recipe, that I am in love with pumpkin and always buy way more pumpkin than I actually need.

I believe I do this, because living in the UK they are only available around Halloween and when I lived in Portugal, I could buy them all year around.

My neighbour in Portugal grew her own pumpkins, so if I was short she would give me one of hers.

So here I am back in the UK on a window of a month to buy pumpkins and I buy them in bulk.

And the best way to use up that crazy pumpkin quantity is to make pumpkin soup. You can load pumpkin cubes into the instant pot, steam the soup ingredients, blend, cool and freeze.

Making it fantastic for when the pumpkin is out of season.

Even better, this pumpkin makes a fantastic curry sauce and is similar to my soup maker curry sauce that I freeze in bulk.

You can then use it for a LOT of different instant pot recipes throughout the year and not just in pumpkin season.

Are You New To The Instant Pot?

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Can You Cook Pumpkin Soup In The Instant Pot?

Yes, you can cook pumpkin soup in the instant pot, and you will love it.

The instant pot is perfect for many types of soups, and I have made more soups than I can remember in the instant pot pressure cooker. I remember the most making instant pot tomato soup whilst camping in Holland.

I also love the instant pot for soups from leftovers such as instant pot brisket soup, instant pot prime rib soup or my favourite of them all, instant pot shepherds pie soup.

Though if you are new to instant pot soup, do check out our instant pot soup setting guide.

What Kind Of Pumpkin Is Good For Soup?

The best pumpkin for soup, will always be the fresh pumpkin that you have just picked from a field.

Its beautiful. Its well looked after. And it hasn’t sat in the supermarket for way too long, sprayed with something bad to make it last longer.

I recommend during pumpkin season, that you buy more pumpkins than you need and then batch instant pot pumpkin soup and then you can freeze it for later.

Pumpkin Soup In Ninja Foodi

I often get asked if my instant pot recipes can be made in the Ninja Foodi and the answer is always a big fat YES.

You can make ANY of our instant pot recipes in the ninja foodi with the same cook time, simply select “pressure cook” on Ninja and you are good to go.

Paleo Pumpkin Soup

I am a HUGE fan of the paleo diet and have done 3 rounds of the whole30.

Without planning to do so, this pumpkin soup is paleo, whole30, and vegan friendly. Though if serving with bread, you will want a bread that is friendly to your diet or lifestyle.

Instant Pot Pumpkin Soup Australia

If you live in Australia or in New Zealand and you are looking for a pumpkin soup, this recipe will be perfect for you.

Or if you are looking for butternut pumpkin soup, then check out our instant pot butternut squash soup.

Would you like easy & amazing instant pot recipes from instant pot experts? Click here and join the Recipe This Newsletter. We will then send you the BEST instant pot beginner recipes direct to your email inbox along with other useful instant pot resources.

Pumpkin Soup Instant Pot Ingredients

Pumpkin Soup Instant Pot Ingredients

Pumpkin – You will want loads of cubed pumpkin, that you can dump into the instant pot to transform into soup. I always have loads prepped that needs using up.

Onion – I also recommend adding an onion. You can peel and dice the onion and then sauté it with extra virgin olive oil to flavour your instant pot.

Garlic – Your pumpkin soup tastes better because of the garlic. You don’t have to use fresh garlic though you can cheat. Swap fresh garlic for garlic puree, chopped frozen garlic, or garlic seasoning.

Ginger – For that taste of Thai in your curry soup opt for some ginger puree too. Combined with the garlic it adds wonderful flavour.

Stock – I also recommend using our instant pot veggie stock. Its such a great way to add stock to your instant pot soups and it freezes perfectly.

Seasoning – Then for seasoning for your instant pot pumpkin soup recipe, we are going with a pumpkin curry soup and are using Thai 7 spice, mixed spice, salt, and pepper.

Then for the kitchen gadgets that we have used in this pumpkin soup instant pot recipe it has just been our Instant Pot. We have this one and it’s my favourite and great for a lot of different instant pot soups.

Plus, we recommend you head over to our instant pot recipes category as we have many electric pressure cooker recipes and have been using instant pots for 5 years.

How Do You Make Instant Pot Soup?

instant pot pumpkin soup step by step
  • Sauté. Place diced onion into the instant pot and sauté with extra virgin olive oil.
  • Add. Then add in garlic, ginger, pumpkin and sauté the pumpkin.
  • Deglaze. Hit cancel and deglaze with 1 cup (240ml) of coconut milk. Add seasoning and stir. Then place two frozen veggie stock cubes over the pumpkin.
  • Cook. Place the lid on the instant pot, set the valve to sealing and pressure cook for 5 minutes followed by a quick pressure release.
  • Blend. Then once you have finished releasing pressure, use a hand blender to make your pumpkin soup smooth.

And I am sure you can see now how simple and easy it is to cook pumpkin soup in instant pot and why you should be doing the same.

How Long To Cook Soup In Instant Pot?

I have found that most soups, including this instant pot pumpkin soup are cooked within 5 minutes in the instant pot.

Also, the frozen veggie stock cubes defrost and cook with the soup as it goes to pressure, so no need to defrost them first.

Can You Freeze Instant Pot Pumpkin Soup?

Yes, you can, and I make instant pot pumpkin soup in bulk so that I can freeze it. In fact, here is a batch of my pumpkin soup, cooling down and getting ready for the freezer.

how to freeze instant pot soup

More Pumpkin Recipes For Halloween

instant pot pumpkin soup

Your pumpkin soup instant pot recipe is below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.

Though before you do, don’t forget to subscribe, and grab your FREE VIP Pass to Recipe This. You will get access to our latest recipes first, you will be able to request recipes, you will have access to free mini courses, free instant pot ebooks and useful instant pot cook time charts and so much more.

instant pot pumpkin soup
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5 from 1 vote

Instant Pot Pumpkin Soup

You must make instant pot pumpkin soup. It is loaded with fresh cubed pumpkin, Thai seasoning, coconut milk, onion, garlic, and ginger for the ultimate pumpkin curry soup.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Instant Pot
Servings: 6
Calories: 427kcal


Kitchen Gadgets


  • Place your peeled and diced onion into the instant pot, set it to sauté and sauté with your extra virgin olive oil.
    How Do You Make Instant Pot Soup?
  • When the onion has softened, add in garlic, ginger, and pumpkin, mix well and sauté for a couple more minutes then press cancel.
    How Do You Make Instant Pot Soup?
  • Deglaze the instant pot with coconut milk, stir in seasonings and then add frozen stock cubes on top. Place the lid on the instant pot, set the valve to sealing and pressure cook for 5 minutes.
    How Do You Make Instant Pot Soup?
  • After a quick pressure release, blend with a hand blender before serving.
    How Do You Make Instant Pot Soup?


Stock. We use these instant pot frozen stock cubes. Each one is 1 cup/240ml and you can sub this for any veggie stock of same quantity if you prefer.
Coconut. We love this type of coconut milk in the carton. Its like long life milk and is low calorie and perfect for an Instant Pot Thai pumpkin soup.
Thanks for reading our instant pot pumpkin soup recipe on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot fall soups then do check out our instant pot butternut squash soup next.


Calories: 427kcal | Carbohydrates: 29g | Protein: 7g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 14175mg | Potassium: 550mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10646IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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Recipe This

Hi! I am Sam and along with my chef hubby Dom we love sharing with you easy everyday recipes using kitchen gadgets. We are also the authors of The Complete Air Fryer Cookbook, an amazing air fryer cookbook filled with 140+ everyday air fryer recipes. Beyond the air fryer we also love the instant pot, slow cooker, soup maker, ninja foodi, pie marker and several other kitchen gadgets. CLICKING HERE →

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