How To Make An Amazing Pumpkin Soup in the Instant Pot.

Rolling right along here into my October menu. I am sort of shocked I am staying on track with my meal planning because I usually sway and can easily fall off schedule. I suppose because I love the season so much I was anxious to try all these delicious meals and desserts in the Instant Pot.

If you missed my Pumpkin pie cheesecake, Pork loin with pears and walnuts, Pumpkin/gingerbread cake, Apple dump cake, and Apple Stew.

Please take a few minutes to check those out. You won’t regret trying any of them.

Today we are sharing how to make an amazing pumpkin soup in the Instant Pot. I took several recipes I found on the net and made them my own with different combinations and I was very unsure how it would turn out.

It was superb!

Jump to RecipeHow to make an amazing pumpkin soup in the Instant Pot

We were pleasantly surprised just how well the whole pumpkin cooked so quickly in the Instant Pot.

This was labeled as a pumpkin pie pumpkin. I figured it would work, and it did.

The skin literally peeled right off. You can bet I roasted those seeds for a snack.

I lightly salted, drizzled some olive oil, and popped them in the oven for about 25 minutes.

They were tasty and gone in no time. My family and I really enjoyed them.

The pumpkin was so tender. Before I used the immersion mixer I cut it up a bit.

 

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Amazing Pumpkin Soup in the Instant Pot

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How to make an amazing pumpkin soup in the Instant Pot

I used two pumpkins for this recipe. I had to make them separately as they would not fit in my 6 Qt. Instant Pot together.

You may want to get yourself some card stock paper. All my recipes are going to be converted into nice printable cards. I have an awesome keepsake recipe box coming soon as part of our Home Pressure cooking line.

 

Pumpkin Soup in the Ninja Foodi or Instant Pot Pressure Cooker

Debbie
Course Main Course
Cuisine American

Ingredients
  

  • 2 small whole pumpkin pie pumpkins
  • 13.5 oz. coconut milk
  • 1 tbsp. ground ginger
  • 1 tbsp. ground turmeric
  • 1 tbsp curry powder
  • 2 1/2 cups vegetable stock
  • 1 cup water
  • salt and Pepper to taste

Instructions
 

  • First, add one cup of water to your inner pot. Place a trivet rack or sling into the pot. Set pumpkins on the rack. If only one pumpkin fits on the rack, you don't need the rack, just set pumpkins on top of the water. Set Pot on High Pressure for 13 minutes. Let pot naturally release for 10 minutes, or until the pin drops. Remove pumpkins.
  • Let pumpkins cool before cutting. Cut pumpkins in half. Remove all seeds and guts of pumpkin (Keep those for roasting) Remove the pumpkin skin. It should peel right off.
  • In a large bowl add pumpkin and cut it up well with a sharp knife. Next, using an immersion mixer or electric mixer, mix pumpkin until creamy and no chunks.
  • Add spices and mix well. Pour pumpkin mixture vegetable stock and coconut milk into the pressure pot. Hand mix well with a wooden spoon, I use my Spurtles for mixing.
  • Set pot on High Pressure for 15 minutes. Quick release away from cabinets and face. Open the pot carefully and taste. If at that time you would like to add more seasoning, you may do so. Let soup sit for 5-10 minutes before serving. Add croutons, a drizzle of coconut milk, and lightly add pepper to taste. ENJOY.

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For The Love Of Pumpkin!

Check out our Keto Pumpkin Spice Latte or our Pumpkin Banana Cake in the Instant Pot.

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