Instant Pot Pumpkin Soup

This Instant Pot Pumpkin Soup is easy, in addition to follow Whole30 and Paleo diets. This creamy pumpkin soup is so easy to make that you’ll fall in love with it! This soup is wonderful for a chilly fall day because it is so simple and full of nutrition and excellent flavor. This creamy pumpkin soup is like a hug in a dish. It is excellent for midweek dinners because it is made in the Instant Pot and ready to eat in minutes.

instant pot pumpkin soup

What are the Ingredients that you Require to Make in the Instant Pot?

  • Pumpkin chopped into large pieces or canned.
  • Onion – quartered
  • Garlic – chopped
  • Carrots – chopped
  • Coconut milk – for a silkier texture
  • Vegetable broth
  • Salt and black pepper to taste
Easy Roasted Pumpkin Soup Recipe | Recipe | Pumpkin soup recipe, Pumpkin  soup recipe easy, Pumpkin soup recipe healthy

How To Make Pumpkin Soup In The Instant Pot?
1. Prepare the pumpkin for pumpkin soup: Using a sharp knife, half or quarter your pumpkin, depending on its size. Remove the seeds with a spoonful and toss them out. I don’t bother peeling pumpkin for pumpkin soup if the skin isn’t particularly thick. However, if you like, you can peel the pumpkin. Remove the pumpkin from the oven and cut it into bits.

2. Cook the soup: Use the Sauté function on your Instant Pot. Add the pumpkin, onion, carrots, vegetable broth, and garlic once a knob of butter has been added. Place the lid on the Instant Pot and the vent in the closed position. Cook for 8 minutes on high pressure. Remove the lid and slowly release the pressure.

3. Blend the soup and finish: Puree the soup in a blender (or with a stick blender) until completely smooth. Return to the saucepan, add coconut milk, and adjust seasoning as needed by adding more salt and pepper. Serve with crusty sage leaves (optional) and a swirl of cream, along with your favorite bread.

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Best Soup for Halloween

This Pumpkin soup can be best made for Halloween and will be a hit among your family and friends. I made it on this Halloween and everyone became a fan of my cooking. All thanks to my Instant Pot. You can also try this Monster Munch Popcorn for Halloween snacks.

Don’t forget to tag me in your Instagram photographs if you prepare any of my recipes! I’m always interested in seeing what you’re working on!

Servings:

6

Calories:

162 kcal

Prep Time:

10 minutes

Cook Time:

8 minutes

Total Time:

18 minutes

Lifestyle:

Vegan, Vegetarian, Gluten-free

Category:

Instant Pot, Easy, Soups, Appetizer, Side Dish

Cuisine:

American, International

Ingredients:
  • 15 ounce can pure pumpkin
  • 4 carrots, cut into chunks
  • ½ medium yellow onion, cut into chunks
  • 3 cups vegetable broth, low sodium
  • Salt and black pepper, to taste
  • 2 teaspoons garlic, minced
  • 1 cup coconut milk, full fat
Directions:
  1. Put the pumpkin, onion, carrots, vegetable broth, and garlic in the Instant Pot and stir well.
  2. Fasten the lid and hit the “Manual” or “Pressure” button.
  3. Cook for about 8 minutes at high pressure. Rest assured that the vent is closed.
  4. After 8 minutes, do the quick pressure release.
  5. Blend the soup with the help of an immersion blender.
  6. Stir in the coconut milk and sprinkle with salt and black pepper.
  7. Ladle out into a serving bowl to serve this delightful pumpkin soup.
Nutrition:
Calories162
% Daily Value*
Total Fat 10.5g13%
Saturated Fat 8.7g43%
Cholesterol 0mg0%
Sodium 419mg18%
Total Carbohydrate 13.7g5%
Dietary Fiber 3.9g14%
Total Sugars 6.4g 
Protein 4.4g 
Vitamin D 0mcg0%
Calcium 40mg3%
Iron 2mg8%
Potassium 356mg8%

 

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