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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.
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.
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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.
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.
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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?
- 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.
More Pumpkin Recipes For Halloween
- Air Fryer Pumpkin Muffins
- Air Fryer Pumpkin
- Soup Maker Pumpkin Soup
- Thermomix Pumpkin Soup
- Instant Pot Pumpkin
- Instant Pot Pumpkin Pie Filling
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.
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Instant Pot Pumpkin Soup
- Place your peeled and diced onion into the instant pot, set it to sauté and sauté with your extra virgin olive oil.
- When the onion has softened, add in garlic, ginger, and pumpkin, mix well and sauté for a couple more minutes then press cancel.
- 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.
- After a quick pressure release, blend with a hand blender before serving.