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This quick and easy Instant Pot Pumpkin Soup is made with canned pumpkin and takes just 10 minutes to pressure cook on high! It’s smooth and creamy, with a sweet and savory flavor and hints of warming spices.
It’s comfort food season and cozy fall soup recipes are on repeat in our house! Some of our favorites include this coconut curry pumpkin soup, creamy chestnut soup and this roasted butternut squash soup.
And now this Instant Pot pumpkin soup is on the menu almost weekly. It’s just so simple to make and packed with flavor!
We’ve been loving it for easy dinners with a grilled cheese sandwich on the side, but it’s also a delicious appetizer served with crusty bread.
The Instant Pot makes preparing soups so quick and easy. This pumpkin soup is definitely on the list this year for holiday entertaining!
Jump to:
Other Instant Pot soup recipes
- Instant Pot Tomato Soup
- Instant Pot Bean Soup
- Instant Pot Cauliflower Soup
- Instant Pot Chicken Curry Soup
- Instant Pot French Onion Soup
- Instant Pot Split Pea Soup
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Why this recipe works
- It’s a super easy and hands off recipe! Aside from a little sautéing at the beginning, the Instant Pot does most of the work for you.
- Using canned pumpkin is such a time saver! While you can most definitely use homemade pumpkin puree, using store-bought means this soup is ready in about 30 minutes (including time for pressure to build and release in the Instant Pot).
- It’s freezer friendly! You can make this soup in advance, store it in the freezer and defrost when ready to enjoy. This makes meal prepping or holiday planning a breeze!
Ingredients
For the full list of ingredients and quantities, please refer to the recipe card below.
You’ll need two 15 ounce cans of pumpkin puree for this recipe. Make sure you’re using pure pumpkin and not pumpkin pie filling which contains sweetener and spices. You can also use fresh pumpkin puree. This is my go-to recipe for homemade slow cooker pumpkin puree.
I like to add ¼ cup of brandy to the Instant Pot after the garlic, ginger and seasonings have sauteed. This helps add a hint of fruity flavor to the soup. If you’d prefer to leave out the alcohol, you can substitute with apple juice or white grape juice.
A ¼ cup of applesauce is added to the soup mixture. This adds some natural sweetness that pairs well with the natural sweetness of the pumpkin. You can use homemade or store-bought applesauce, just make sure it’s unsweetened.
You’ll need 2 cups of chicken stock for this soup. You can use store-bought or homemade. This homemade crockpot chicken broth recipe is one of our favorites. You can also substitute vegetable stock for a vegetarian version.
To add to the smooth and creamy texture, 1 cup of heavy cream is stirred in at the end. For a lighter version, you can use half and half, or you can substitute coconut milk for a vegan version.
Step by step instructions
Turn the Instant Pot to the sauté setting and heat the olive oil for 20 seconds.
Add the garlic and ginger and sauté for 1 minute.
Add the spices and seasonings and cook for another 1 minute, stirring continuously.
Add the brandy and let it cook for 2 minutes.
Add all remaining ingredients, except the cream and hazelnuts, and stir to mix together.
Pressure cook on high for 10 minutes, then use the natural release to release the pressure.
Stir in the heavy cream and adjust the salt to taste. Add more if necessary.
Serve sprinkled with crushed hazelnuts and garnished with fresh thyme or sage (optional).
Other topping options
- Candied pecans or toasted almonds
- Crumbled bacon
- Croutons
- Curry roasted pumpkin seeds
- Shredded cheese
- A dollop of cream or sour cream
Expert tips
- Make sure you're using pumpkin puree (pure pumpkin) and not pumpkin pie filling which includes sweetener and spices.
- For an extra creamy soup, you can blend the soup using an immersion blender or stand blender. Just be careful as the soup will be hot!
- If I’m not using homemade stock, I normally buy low sodium as I like to control the amount of salt in the soup. If your stock is salted, you may wish to adjust the amount of salt you add to the recipe.
- For a lighter version, substitute half and half for the heavy cream.
- To prevent the soup from curdling, be sure to stir in the cream at the end of cooking.
- For added protein, stir in some cooked white beans, chickpeas or lentils.
- While the cook time is just 10 minutes on high in the Instant Pot, you’ll need to factor in time for pressure to build and naturally release in the Instant Pot.
Common questions
For a vegan version, just replace the chicken stock with vegetable stock and the heavy cream with coconut milk.
For a thick and creamy texture, I don’t recommend substituting milk for heavy cream. You can always use coconut milk or half and half as a substitute. If milk is your preferred option, I suggest using whole milk.
If the soup is too thin, you can just gradually stir in a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water). If it thickens too much, just stir in a little extra broth.
If stored in an airtight container in the fridge, this pumpkin soup should last 3-4 days.
Freezing instructions
If you’d like to make this soup ahead of time and freeze it, you’ll want to leave the cream out. You can freeze it with the cream added, but the soup may separate a bit when reheated.
To freeze the soup, just place it in a freezer safe container (I like to divide it into individually sized containers for easier defrosting).
Freeze for up to 3 months and defrost overnight in the fridge. Reheat on the stove top and stir in the cream and top with garnishes.
Other pumpkin recipes
- Pumpkin Spaghetti Alfredo
- Instant Pot Pumpkin
- Air Fryer Pumpkin
- Mashed Pumpkin
- Rich and Creamy Pumpkin Risotto
- Spicy Thai Pumpkin Curry
- Pumpkin Pie Bars with Shortbread Crust
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
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Recipe
Instant Pot Pumpkin Soup
Ingredients
- 2-15 ounce cans pumpkin puree or 15 ounces fresh pumpkin puree
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 bay leaf
- ¼ cup brandy
- ½ teaspoon allspice
- 1 tablespoon maple syrup
- 1 teaspoon ginger paste
- 1 ½-2 teaspoons salt adjust to taste
- ¼ teaspoon black pepper
- ¼ cup applesauce
- 2 cups chicken stock substitute vegetable stock for vegetarian version
- 1 cup heavy cream substitute coconut milk for vegan version
- 4 tablespoons crushed hazelnuts optional
- fresh thyme or sage optional
Instructions
- Turn the Instant Pot to the sauté setting and heat the olive oil for 20 seconds.
- Add the garlic and ginger and sauté for 1 minute.
- Add the spices and seasonings and cook another 1 minute, stirring continuously.
- Add the brandy and let it cook for 2 minutes.
- Add all remaining ingredients, except the cream and hazelnuts, and stir to mix together.
- Pressure cook on high for 10 minutes then use the natural release to release the pressure.
- Stir in the heavy cream and adjust the salt to taste. Add more if necessary.
- Serve sprinkled with crushed hazelnuts and garnished with fresh thyme or sage (optional).
Expert Tips:
- Make sure you're using pumpkin puree (pure pumpkin) and not pumpkin pie filling which includes sweetener and spices.
- For an extra creamy soup, you can blend the soup using an immersion blender or stand blender. Just be careful as the soup will be hot!
- If I’m not using homemade stock, I normally buy low sodium as I like to control the amount of salt in the soup. If your stock is salted, you may wish to adjust the amount of salt you add to the recipe.
- For a lighter version, substitute half and half for the heavy cream.
- To prevent the soup from curdling, be sure to stir in the cream at the end of cooking.
- For added protein, stir in some cooked white beans, chickpeas or lentils.
- While the cook time is just 10 minutes on high in the Instant Pot, you’ll need to factor in time for pressure to build and naturally release in the Instant Pot.
Nutrition
Gina
Such a delicious seasonal soup. Love the addition of brandy, it really brings out the flavors.
Danielle
It totally does. Thanks!
Claudia Lamascolo
The taste, colors and ease of this recipe is a keeper and we will make it traditionally every year!
Danielle
So glad to hear that!
nic
Yes, love recipes for the instant pot! This pumpkin soup is perfect, thank for the recipe!
Danielle
You're welcome!
Katherine
Such a perfect recipe to use up the extra cans of pumpkin that I have. Thanks!
Danielle
You're welcome!
Lauren Michael Harris
I've been using the Instant Pot a lot lately because we have very limited time to make dinners. This pumpkin soup is on the list for next week - sounds amazing!!!
Danielle
Hope you try it!