Go Back
+ servings
Overhead view of pumpkin soup in a grey bowl and garnished with sprigs of thyme and crushed hazelnuts.

Instant Pot Pumpkin Soup

This quick and easy Instant Pot Pumpkin Soup is made with canned pumpkin and takes just 10 minutes to pressure cook on high!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 6 servings
Calories 275kcal


  • 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


  • 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).


  1. Make sure you're using pumpkin puree (pure pumpkin) and not pumpkin pie filling which includes sweetener and spices.
  2. 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!
  3. 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.
  4. For a lighter version, substitute half and half for the heavy cream.
  5. To prevent the soup from curdling, be sure to stir in the cream at the end of cooking.
  6. For added protein, stir in some cooked white beans, chickpeas or lentils.
  7. 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.


Serving: 1cup | Calories: 275kcal | Carbohydrates: 8g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2059IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg