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5 from 3 votes

Instant Pot Pumpkin Soup

This creamy soup is perfect for a chilly fall day.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 383kcal


  • Instant Pot
  • Immersion blender/ blender
  • Ladle
  • Towel


  • 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.


Serving: 1Serving | Calories: 383kcal | Carbohydrates: 57g | Protein: 13g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 2157mg | Potassium: 1643mg | Fiber: 12g | Sugar: 26g | Vitamin A: 43250IU | Vitamin C: 26mg | Calcium: 121mg | Iron: 6mg