Instant Pot Creamy Pumpkin Soup

Creamy pumpkin soup is delicious and makes the perfect cold weather meal. This soup is easy to make and cooks in 15 minutes.

Creamy Pumpkin Soup in a bowl

Creamy Pumpkin Soup

With fall in the air it is the perfect time to try this Instant Pot Pumpkin Soup. This soup is so creamy and delicious with it’s rich pumpkin taste and perfectly smooth texture.

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This is such a fun recipe to make and the garnish on top really makes it stand out! Sour cream, tomatoes, celery and cilantro make the perfect combo. I would never think all of these ingredients work together as well as they do on this creamy pumpkin soup.

You can also Jazz up this recipe a lot by serving it inside a pumpkin at your next fall get together and allow your guests the option to add their own favorite toppings as they fill up their bowls!

If you are new to the instant Pot, consider looking at our other Instant Pot recipes!

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Ingredients For Creamy Pumpkin Soup

  • 1 Small Squash/pumpkin
  • 1/2 Cup water
  • 1 Tbsp Avocado oil or oil of choice
  • 1-2 Onions Diced
  • 2 Tbsp Garlic Minced
  • 2 Cups Vegetable Broth Or Chicken Broth
  • 1 tomato
  • 2 stalks of celery
  • cilantro for garnish
  • sour cream for garnish
  • salt and pepper to taste

How to Make Creamy Pumpkin Soup

  • Halve pumpkin, remove seeds (set aside to clean later)
  • Using the Trivet, add 1/2 cup of water.
  • Cook on high for 5-7 minutes with valve closed on manual setting.
  • In a skillet heat avocado oil on medium/high heat. Add diced onions and saute until translucent.
  • Add minced garlic, broth and use tongs to remove pumpkin from instant pot (be very careful when removing pumpkin as it will be hot.
  • Place all ingredients to a blender. Blend.
  • Chop up celery and tomato, sautee in the same pan that you used for the garlic and onion for 5 min on medium heat.
  • Add celery, tomato, sour cream, and cilantro to the top of your soup and serve.

Common Questions about Creamy Pumpkin Soup

  • Can You Make this soup dairy free: Try using coconut milk as a garnish instead of sour cream. It will give it a sweeter taste, but the pumpkin will still shine as the main flavor.
  • What can I use besides pumpkin? Butternut squash would work well for this recipe and would also taste delicious.
  • Can I use canned pumpkin instead? Yes you can. Skip the instant pot all together and add 2 cans of pumpkin puree to your sauteed onions after step 4. Blend it all together for the perfect smooth texture.
  • How can I thicken this soup? Just add some canned pumpkin or extra sour cream to thicken it.

Roasted Pumpkin Seeds

Roasted pumpkin seeds is my favorite part about a pumpkin. Be sure to save those seeds while making this instant pot pumpkin soup. I like to place them in a bowl and get to them once the soup is cooking.

Pick off all the pumpkin flesh from the seeds. I like to use a colander under running warm water. Pat the seeds dry with paper towels.

Toss seeds with a little oil and salt and place on a cookie sheet in a single layer. If you like your pumpkin seeds a little sweet, check out this recipe for Sweet and Salty Pumpkin Seeds. Roast for 15 minutes until the seeds are lightly toasted.

Here is the Recipe for Creamy Pumpkin Soup

Instant Pot Creamy Pumpkin Soup

Creamy pumpkin soup is delicious and makes the perfect cold weather meal. This soup is easy to make and cooks in 15 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: vegetarian
Keyword: creamy pumpkin soup
Servings: 4
Calories: 151kcal
Author: Camille

Ingredients

  • 1 small Squash/pumpkin
  • 1/2 Cup water
  • 1 Tbsp Avocado oil or oil of choice
  • 1-2 Onions Diced
  • 2 Tbsp Garlic Minced
  • 2 Cups Vegetable Broth Or Chicken Broth
  • 2 stalks of celery
  • 1 tomato
  • cilantro for garnish
  • sour cream for garnish
  • salt and pepper to taste

Instructions

  • Halve pumpkin, remove seeds (set aside to clean later)
  • Using the Trivet, add 1/2 cup of water.
  • Cook on high for 5-7 minutes with valve closed on manual setting.
  • In a skillet heat avocado oil on medium/high heat. Add diced onions and saute until translucent.
  • Add minced garlic, broth and use tongs to remove pumpkin from instant pot (be very careful when removing pumpkin as it will be hot.
  • Add all ingredients to a blender. Blend.
  • Chop up celery and tomato, saute in the same pan that you used for the garlic and onion for 5 min on medium heat.
  • Add celery, tomato, sour cream, and cilantro to the top of your soup and serve.

Nutrition

Calories: 151kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 494mg | Potassium: 1337mg | Fiber: 3g | Sugar: 13g | Vitamin A: 29540IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 3mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!

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