Instant Pot Pumpkin Soup
Creamy pumpkin soup is like a hug in a bowl. Made in the Instant Pot it’s ready to eat in minutes, making it perfect for weeknight dinners. Want more Instant Pot soup recipes? Try our Instant Pot Chicken Tortilla soup or Loaded Instant Pot Potato Soup recipes.
Ingredients needed
- Butter. Olive oil can be used instead.
- Leeks. Substitute with onion or shallots.
- Garlic.
- Sage.
- Pumpkin. Butternut squash can be substituted. Canned pumpkin/pureed pumpkin can also be used.
- Chicken stock / Chicken broth. Vegetable broth can be substituted. Using a rich stock or broth will add a lot of flavor to the soup.
- Brown sugar.
- Cream. Heavy cream/whipping cream. Coconut milk is a good vegan alternative.
- Salt and pepper. I kept this recipe simple, flavored with leeks, garlic and sage but feel free to add spices like curry powder, cumin, cayenne pepper, coriander, nutmeg, etc.
How to make pumpkin soup
- How to prepare pumpkin for pumpkin soup: Depending on the size of your pumpkin, halve/quarter it with a sharp knife. Scoop out the seeds with a tablespoon and discard. If the skin isn’t very thick, I don’t bother peeling pumpkin for pumpkin soup. However, feel free to peel the pumpkin if you’d prefer. Cut the pumpkin into chunks and set aside.
- Make the soup: Set your Instant Pot to the Sauté function. Add a knob of butter then the leeks, sage and crushed garlic cloves. Sauté until soft and fragrant. Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot. Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.
- Blend and finish: Transfer the soup to a blender (or use a stick blender) and puree until smooth. Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary. Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.
Stovetop instructions:
In a large pot or Dutch oven, melt the butter and add the leeks, garlic and sage. Sauté for 5 minutes until soft and translucent. (For maximum flavor, roast the pumpkin before adding to the soup.) Add the pumpkin, stock and seasoning then bring to a boil. Simmer over medium low heat for 30 minutes until the pumpkin is cooked. Blend with an immersion blender until smooth then pour in the cream. Adjust seasoning if necessary and allow to simmer for another 5 minutes before serving.
Can I make this ahead?
Soup is always a great recipe to prepare in advance. Make the soup as directed then allow to cool to room temperature. Transfer to an airtight container or freezer bags. Store the soup in the refrigerator for up to 4 days then reheat in a saucepan or in the microwave or freeze for up to 3 months.
What to serve with pumpkin soup
Crusty bread is all you really need to serve with any soup. These recipes are some of my favorite bread recipes to serve with soup:
FAQ
Cinnamon, nutmeg, cloves and all spice are all delicious with pumpkin. Curry powder, paprika, cumin and coriander add lovely savory flavors to pumpkin.
Allowing the soup to simmer uncovered over medium heat will thicken the soup without the need to add flour. You could also add cubed potato to the soup with the pumpkin. The potato will add more body to the soup once blended resulting in a thicker soup.
Soup recipes
- Easy roasted tomato soup with grilled cheese
- Chicken noodle soup recipe
- Easy healthy chicken broccoli soup
This recipe isn’t sponsored but I am partnered with Instant Pot South Africa.
Instant Pot Pumpkin Soup
Ingredients
- 2 medium (approximately 1 cup chopped) leeks chopped
- 3 garlic cloves peeled and smashed
- ¼ cup sage leaves
- 1.5 kg (3lbs) pumpkin chopped
- 2 cups chicken stock / chicken broth
- 2 tsp brown sugar
- 2 tsp salt
- 1 tsp pepper
- 1 cup cream
Instructions
- Set your Instant Pot to the Sauté function.
- Add a knob of butter then the leeks, sage and garlic. Sauté until soft and fragrant.
- Stir in the pumpkin, stock, brown sugar, salt pepper and cream then place the lid on the Instant Pot.
- Set the vent to sealing position. Cook on high pressure for 10 minutes. Slow release the pressure and remove the lid.
- Transfer the soup to a blender (or use a stick blender) and puree until smooth.
- Pour back into the pot then taste and adjust seasoning by adding more salt, pepper or sugar if necessary.
- Garnish with crispy sage leaves (optional) and a swirl of cream then serve with bread of your choice.
I’ve made this several times now and it always turns out great. I veganise it using coconut cream and veggie stock. I’m not usually a big fan of pumpkin soup but this turns out amazing.