More Vegetarian Soup recipes
Tomato Rasam | SouthIndian Tomato Soup Roasted Carrot Soup Vegetable Manchow Soup Creamy Cauliflower Soup Pea Soup with fresh mint Vegetable clear soup Pear Soup
For more inspiration, check out my Vegetarian and Vegan Instant Pot recipes section. There’s so much more you can make in the Instant Pot besides soup! What I love most about this recipe is its flexibility—it works beautifully with fresh, frozen, or canned pumpkin puree, and the taste is always fantastic! If you prefer a thicker soup, like one that coats the back of a spoon, there are a few ways to adjust the consistency, but we love it slightly thin and sippable.
Why I Love This Instant Pot soup recipe
It’s oil-free! It’s a one-pot “dump-and-go” recipe—just pressure cook, blend, and enjoy. No need for roasting! It’s flexible: if you don’t have pumpkin, try using butternut squash instead. Don’t worry if you don’t own an Instant Pot; you can make this in a regular pressure cooker too!
Step 1: First, add all the ingredients (except coconut milk and garnishes) to the inner pot of the Instant Pot. Step 2: Secure the lid, set the vent to sealing, and pressure cook on high for 10 minutes, followed by a natural pressure release (NPR). Step 3:Once done, stir in the coconut milk. Use an immersion blender to puree the soup until smooth. If it’s cooled down, you can press the sauté mode and bring it to a boil (optional). Step 4:Taste, adjust the seasoning, garnish, and enjoy!
How to Thicken Pumpkin Soup
If the pumpkin soup is too thin, here are some easy ways to thicken it:
Add mashed potato or extra pumpkin cubes. Stir in stale bread or nuts. Mix 1 teaspoon of cornstarch with a bit of cooled soup, then add it back and simmer.
Leftover Storage
Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or Instant Pot. Freezer: Like many of my soups (e.g.Red Lentil Dhal Soup, Courgette Soup), this freezes well. Thaw overnight and reheat in the microwave or Instant Pot.
Got a lot of pumpkins?
Make the most of them by freezing pumpkin cubes for later! Start by peeling, halving, and scooping out the seeds. Don’t toss the seeds—roast the pumpkin seeds in oven or air fryer for a crunchy snack. Then, dice the pumpkin into cubes, freeze them on a baking sheet and transfer them to labeled ziplock bags for future use. You can also make your own Instant Pot pumpkin puree using my easy recipe.
So, how do you like your soup—thick and creamy, or thin and sippable like me?
Easy Instant Pot Pumpkin Soup recipe below
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