Last Updated on October 12, 2022 by Corinne Schmitt
Instant Pot Pumpkin Soup is so simple to make, and is bursting with delicious flavor. You are going to fall in love with this creamy soup recipe.
This creamy Instant Pot soup is perfect for a chilly fall day. There is something comforting about a hearty bowl of soup on a rainy day.
Instant Pot Pumpkin Soup
Pumpkin is bursting with vitamin A, which gives us many health benefits. Vitamin A is important to eye health and immune system support.
Why I Love This Recipe
Creamy, flavorful and hearty, Instant Pot Pumpkin Soup makes for a delicious dinner.
- Ready in under 30 minutes
- Easy to make
- Fills the house with a delicious aroma
If you love pumpkin recipes, you may also enjoy this Healthy Pumpkin Dip recipe.
To make this hearty and creamy soup you will only need 10 simple ingredients. One trip to the grocery store and you will be ready to make this delicious soup recipe.
- yellow onion
- sweet potato
- pumpkin puree
- tomato sauce
- chicken stock
- garlic powder
- kosher salt
- coconut milk
Coconut Milk: The best replacement for coconut milk is evaporated milk or almond milk.
Pumpkin Pie Spice: If you love the flavors of pumpkin pie spice, replace the cinnamon with pumpkin pie spice.
Equipment Needed / Helpful Tools
You only need four simple kitchen tools to help you make this creamy soup.
How to Make Instant Pot Pumpkin Soup
This recipe requires six easy steps and it’s worth it. After about 15 minutes you will have a delicious bowl of hearty soup.
Step 1: Prep your vegetables
Peel and finely chop the onion. Set chopped onions aside. Next, peel and chop your sweet potato and then set aside.
Step 2: Assemble your soup
Add the onion, sweet potato, pumpkin, tomato sauce, honey, chicken stock, garlic powder, cinnamon and salt to the Instant Pot.
Step 3: Cook the soup
Secure the lid to your instant pot. Then, make sure your pot is set to sealing. Set your Instant Pot to high pressure for 8 minutes.
Step 4: Release the pressure
After 8 minutes or when the timer goes off, quickly release the pressure.
Step 5: Blend your soup
Carefully add in the coconut milk. With an immersion blender begin to blend the ingredients until well blended and smooth. (You can use a blender instant of the immersion blender. Working in batches carefully ladle the mixture into the blender. Continue to blend until well combined and it’s very smooth.)
Step 6: Serve your soup
Give your soup a taste. Add seasonings as desired. Serve in individual bowls. Garnish as desired.
Variations / Options / Add-Ins
Looking for a way to change up this recipe? Here are some of my favorite suggestions.
Butternut Squash: Use butternut squash to make butternut squash soup.
Vegetable Stock: Use vegetable stock instead of chicken stock for a vegan soup.
Ginger: Add in one teaspoon of ginger to your soup, for a tasty zing.
Here are some ideas for how to top your Instant Pot Pumpkin Soup.
- toasted pumpkin seeds
- Chopped parsley
- Sour cream
Looking for serving ideas? Here are a few sides I like to serve with my soup.
- toasted French bread
- side salad
- fresh fruit
- fresh vegetables and dip
Do you have questions about Instant Pot Pumpkin Soup? Here are the answers to the most commonly asked questions.
Store leftover pumpkin soup in the fridge for up to five days.
Reheat leftover soup in a saucepan on medium heat until warm, or reheat in the microwave for 1 to 2 minutes.
Yes! Pumpkin soup freezes well! You can store in freezer bags or a freezer safe container for up to 3 months.
More Instant Pot Soup Recipes
If you like Instant Pot Soup recipes, give these recipes a try:
Instant Pot Pumpkin Soup Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Instant Pot Pumpkin Soup
- Instant Pot
- Immersion blender/ blender
- 1 yellow onion medium
- 2 cups sweet potato
- 2 cans pumpkin puree 15 oz
- 1 can tomato sauce 15 oz
- 2 teaspoons honey
- 1 quart chicken stock
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons kosher salt
- 3/4 cup canned coconut milk full fat
- Peel and finely chop the onion. Set aside
- Peel and chop sweet potato. Set aside
- Add the onion, sweet potato, pumpkin, tomato sauce, honey, chicken stock, garlic powder, cinnamon, and salt to an instant pot.
- Secure the lid of the instant pot.
- Select manual setting.
- Set to high pressure for 8 minutes.
- After the 8 minutes or when the timer goes off quickly release the pressure.
- Carefully add in the coconut milk. With an immersion blender begin to blend the ingredients until well blended and smooth. (You can use a blender instead of the immersion blender. Working in batches carefully ladle the mixture into the blender. Continue to blend until well combined and it's very smooth.)
- Give your soup a taste. Add seasonings as desired.
- Serve in individual bowls.
- Garnish as desired.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!