Instant Pot Pumpkin Soup Recipe (Cream Of Pumpkin)
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Cozy up with a bowl of this creamy Instant Pot Pumpkin Soup, the ultimate comfort food for fall! This rich and flavorful soup is made with simple ingredients like pumpkin puree, onions, and warm spices, all blended into a velvety perfection. Ready in under 20 minutes, it’s a quick and easy way to enjoy the taste of autumn any day of the week!
This Instant Pot pumpkin soup is amazing! So rich, smooth and full of flavor! Perfect creamy soup for Fall!
Why You’ll Love Instant Pot Pumpkin Soup
- Rich and Creamy Texture: Every spoonful of this soup is silky smooth and velvety, making it feel like a gourmet treat at home. The addition of heavy cream gives it an indulgent, luxurious texture.
- Bursting with Fall Flavors: The warm blend of pumpkin, cinnamon, and ground ginger perfectly captures the essence of autumn. It’s a delicious way to celebrate the season!
- Quick and Easy: Thanks to the Instant Pot, this recipe is ready in just 20 minutes, from start to finish. Perfect for busy weeknights or last-minute guests.
- Versatile and Customizable: Whether you prefer it vegetarian or with a rich chicken broth base, this soup can adapt to your dietary needs. You can even substitute butternut squash for a twist!
- Elegant Yet Simple: It’s a crowd-pleasing dish that’s equally at home on a holiday table or as a cozy dinner. No one will guess how easy it was to make!
Celebrate the abundance of pumpkins with this homemade cream of pumpkin soup, made in your Instant Pot! As all my Instant Pot recipes, this pumpkin soup is extremely quick and easy to make! Don’t own an Instant Pot? You owe it to yourself to read my article “What Is An Instant Pot” to learn more about this amazing cooking gadget!
Ingredients For Instant Pot Pumpkin Soup
- Onion – Adds a subtle sweetness and depth of flavor to the soup.
- Butter – For sautéing the onion and enhancing the creamy richness of the soup.
- Chicken or Vegetable Broth – Provides a flavorful base; use vegetable broth for a vegetarian version.
- Pumpkin Puree – The star ingredient that gives the soup its rich, earthy flavor.
- Brown Sugar – Balances the savory spices with a touch of sweetness.
- Heavy Cream – Creates a velvety, creamy texture.
- Cinnamon – Adds warm, comforting spice notes.
- Ground Ginger – Enhances the soup with a gentle zing.
- Salt and Pepper – Brings out all the flavors and adds seasoning.
- Italian Seasoning – A subtle herbaceous note that complements the pumpkin.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
This Instant Pot pumpkin soup is so comforting and rich tasting. Made with a medley of pumpkin, chicken or vegetable broth, onions and spices and heavy cream, each spoonful is filled with a hearty down-to-earth flavor. This creamy soup looks so gourmet and elegant, nobody will guess that the whole thing takes less than 20 minutes from start to finish! (Printable recipe card with exact ingredient quantities is included on the bottom of this article.)
Kitchen Tools You Need To Make Instant Pot Pumpkin Soup
- Instant Pot – The key to making this soup quick, easy, and perfectly cooked every time.
- Immersion Blender – Ideal for blending the soup right in the pot for a smooth texture.
- Measuring Cups and Spoons – Essential for accurately measuring the ingredients.
- Cutting Board and Knife – For chopping the onion before sautéing.
How To Make Instant Pot Pumpkin Soup
- Turn the Instant Pot to the Sauté setting and melt the butter. Add chopped onion and cook until it’s golden brown and aromatic, stirring occasionally.
- Pour in the broth and stir in the pumpkin puree. Add the brown sugar, cinnamon, ground ginger, salt, pepper, and Italian seasoning. Stir well to combine.
- Secure the Instant Pot lid and set the valve to Sealing. Pressure cook on High for 5 minutes.
- Once the cooking is complete, let the pressure release naturally for 5 minutes before using the Quick Release method for any remaining steam.
- Stir in the heavy cream, then use an immersion blender to puree the soup until smooth. (Skip blending if you prefer a chunkier texture.)
- Taste the soup and adjust the seasoning if necessary. Serve warm and enjoy the rich, comforting flavors!
Making this cream of pumpkin soup is very easy. All you need to do is saute chopped onion with butter in the Instant Pot on a Saute setting, then add pumpkin puree, chicken or vegetable broth and seasonings and pressure cook on High pressure for 5 minutes, followed by 5 minute natural release (NR) then quick release (QR). Stir in the heavy cream and puree the pumpkin soup with the immersion blender (to smooth out those onion bits). If you are too lazy to deal with the blender, just use 1 tsp onion powder instead of a real onion and skip the sauteeing step :)
Serving Suggestions
- Serve the soup warm in deep bowls with a drizzle of heavy cream or a sprinkle of cinnamon on top for a beautiful presentation.
- Pair it with crusty bread, garlic toast, or homemade cornbread for a satisfying meal.
- Add a side salad with a tangy vinaigrette to complement the soup’s rich, creamy flavors.
- Top with roasted pumpkin seeds, a dollop of sour cream, or a drizzle of truffle oil for an elegant touch.
- For a festive fall gathering, serve it as an appetizer in small cups or bowls alongside other seasonal dishes.
Should you use canned or homemade pumpkin puree? Of course, homemade pumpkin puree is best, but canned will work well too! Did you know that you can make your own pumpkin puree in the Instant Pot? First, cook pumpkin in the Instant Pot and then blend in a food processor to make the fresh pumpkin puree!
Tips For Success
- Use Quality Ingredients: Since the pumpkin is the star of this dish, make sure to use good-quality canned pumpkin puree or homemade puree. Avoid pie filling as it contains added sugar and spices.
- Saute for Depth of Flavor: Don’t skip sautéing the onion with butter. This step enhances the soup’s depth and brings out a richer flavor.
- Blending Options: For a perfectly smooth soup, use an immersion blender directly in the Instant Pot. If you don’t have one, transfer the soup to a countertop blender in batches. Be careful, as hot liquids can expand when blended.
- Adjust Consistency: If the soup is too thick for your liking, you can add a bit more broth or cream until it reaches the desired consistency.
- Season to Taste: Always taste the soup before serving and adjust the seasoning as needed. A pinch of extra salt or a touch more cinnamon can elevate the flavor.
- Serve Fresh: While the soup stores well, it’s best served fresh for the creamiest texture and brightest flavors.
- Make It Your Own: Don’t hesitate to customize the spices or add toppings like roasted seeds, a drizzle of olive oil, or fresh herbs to personalize your bowl of soup.
Variations And Substitutions
- Vegetarian Option: Use vegetable broth instead of chicken broth to make the soup completely vegetarian. It retains the same rich and flavorful taste.
- Vegan Alternative: Replace butter with vegan margarine or olive oil, and use coconut milk or a plant-based cream substitute instead of heavy cream. The soup will still be creamy and delicious.
- Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a hint of heat. This pairs wonderfully with the sweetness of the pumpkin.
- Herbal Twist: Swap Italian seasoning for a mix of fresh sage, thyme, or rosemary for an earthy flavor profile.
- Butternut Squash Option: Substitute the pumpkin puree with butternut squash puree for a slightly sweeter and nuttier flavor. You can prepare the puree the same way in your Instant Pot.
- Lighter Version: Reduce the amount of heavy cream or replace it with half-and-half or milk for a lighter soup.
- Add Protein: For a heartier meal, stir in cooked shredded chicken or a handful of cooked quinoa after blending.
- Sweet Variation: Add a touch more brown sugar and top with a swirl of maple syrup for a sweeter, dessert-like version of the soup.
Storage And Reheating
- Refrigerating: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the soup in freezer-safe containers or resealable bags for up to 3 months. Leave some space at the top of the container for expansion.
- Reheating on the Stovetop: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or cream if the soup has thickened too much in storage.
- Reheating in the Microwave: Place the desired portion in a microwave-safe bowl, cover loosely, and heat in 30-second increments, stirring in between, until hot.
- Avoid Overheating: When reheating, avoid boiling the soup, as it can cause the cream to separate. Gentle heating ensures the soup retains its creamy texture.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Simply cook the pumpkin in your Instant Pot until soft, then blend it in a food processor to make a smooth puree. Substitute it for the canned pumpkin in the recipe.
What can I use instead of heavy cream?
If you’d like a lighter option, you can use half-and-half, whole milk, or a non-dairy alternative like coconut milk or almond cream. These options will maintain the creamy texture while reducing the richness.
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 4 days or in the freezer for 3 months. It’s a great option for meal prep or making ahead for a gathering. Just reheat gently before serving.
How can I make the soup thicker?
If you prefer a thicker soup, reduce the amount of broth slightly or add a small potato when pressure cooking. The potato will blend into the soup, adding natural thickness.
Can I skip the blending step?
Yes, if you prefer a chunkier soup, you can skip blending altogether. You may also use onion powder instead of fresh onion to avoid sautéing, making the recipe even quicker.
What toppings go well with this soup?
Try garnishing the soup with roasted pumpkin seeds, a drizzle of cream, croutons, fresh herbs like parsley, or even a sprinkle of Parmesan cheese for added flavor and texture.
Is this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as the broth you use doesn’t contain any added gluten. Always check the labels to ensure compliance.
If you like this Instant Pot pumpkin soup, you will also love these easy Instant Pot recipes:
Instant Pot Cornbread – yes, you can use your Instant Pot to make cornbread! This cornbread is so tender and mouthwatering!
Instant Pot Banana Bread – and here’s another Instant Pot bread, this one is banana :) It’s so moist and full of banana flavor!
Instant Pot Butternut Squash – you can make this pumpkin soup with butternut squash too! Just cook the squash in the Instant Pot according to my instructions, then puree it in a blender and proceed with a pumpkin soup recipe (using butternut squash puree instead of pumkin puree)!
Instant Pot Chili – this chili is so thick, hearty and comforting! Super easy to make – just dump the ingredients and press the button!
Instant Pot Deconstructed Cabbage Rolls – another hearty stew of cabbage, ground beef, rice and tomato sauce, perfect for a cold day!
Also see my pumpkin recipes page for all things pumpkin – pumpkin pie, pumpkin cheesecake, pumpkin muffins, you name it!
Want more Instant Pot recipes? Click here to browse all my Instant Pot recipes >>
Instant Pot Pumpkin Soup
Ingredients
- 1 small onion chopped
- 2 tbsp butter
- 29 oz chicken broth (or vegetable broth for a vegetarian option)
- 15 oz canned pumpkin puree
- 2 tbsp brown sugar
- 1 cup heavy cream
Seasonings
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Italian seasoning
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Immersion blender optional
Instructions
- Press the "Saute" button on the Instant Pot, set the time to 10 minutes and add butter. When the butter melts, add the onion and cook, stirring occasionally, for 5 minutes or until golden-brown. Press the "Cancel" button to stop sauteing.
- Add the chicken broth (or vegetable broth) and pumpkin puree to the Instant Pot and mix until combined (and the onions are mixed with liquid). Add brown sugar, cinnamon, ground ginger, salt, pepper and Italian seasoning and mix until combined. DO NOT add heavy cream at this point.
- Close the Instant Pot lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 5 minutes on High pressure.
- When it's done cooking, let the pressure release naturally for 5 minutes, then quick release (QR) the remaining steam.
- Add the heavy cream to the Instant Pot. Use the immersion blender to blend the pumpkin soup. Add salt and pepper to taste if needed.
This is my comfort food, whenever I’m sick way back home, My mother always serves this with some bread, I barely encounter this anymore since I moved from another country. 😭
I’m new to cooking with an Instant Pot, and I’m still looking for some recipes to try. But yesterday I saw this on your website and finally decided to try this. I’m happy to say that, the soup came out wonderfully creamy and tasty, I also added a drizzle of truffle oil on top for an extra touch of elegance.