Name: Instant Pot Pumpkin Soup
Prep time: 5 min
Cook time: 13 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large yellow onions, diced; 2 tablespoons unsalted butter; 5 cups low-sodium vegetable broth; 1 (29 oz) can pumpkin puree; 3 cloves garlic, minced; 1 tablespoon fresh ginger, chopped; 2 teaspoons dried thyme; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ¼ teaspoon ground clove; 2 cups canned full-fat coconut milk; 1 tablespoon sea salt (optional); 1 teaspoon ground black pepper (optional)

Why You’ll Love This Recipe

I love how this soup delivers deep, comforting flavors with minimal effort. Since I use canned pumpkin puree, I don’t have to spend time peeling or roasting pumpkin. The Instant Pot locks in flavor and makes the soup silky-smooth once blended. I also like how versatile it is—sometimes I serve it as a starter before a big meal, and other times I pair it with crusty bread or salad for a complete dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large yellow onions, diced
2 tablespoons unsalted butter
5 cups low-sodium vegetable broth
1 (29 oz) can pumpkin puree
3 cloves garlic, minced
1 tablespoon fresh ginger, chopped
2 teaspoons dried thyme
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground clove
2 cups full-fat coconut milk (canned)
1 tablespoon sea salt (optional)
1 teaspoon ground black pepper (optional)

Directions

I turn on the Instant Pot to Sauté mode, melt the butter, and add diced onion. I cook for about 5 minutes until softened.
I stir in the broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon, and clove. I close the lid, seal the valve, and set the pot to Manual mode for 8 minutes.
Once the timer finishes, I carefully quick-release the steam.
I puree the soup with an immersion blender (or transfer it to a high-speed blender in batches) until smooth.
I stir in the coconut milk and season with salt and pepper to taste.

Servings and timing

This recipe makes about 10 servings. It takes 5 minutes to prepare, 13 minutes to cook, and 2 minutes for pressure release, for a total of 20 minutes.

Variations

Sometimes I swirl in a little cream or Greek yogurt for extra richness. If I want a spicy kick, I add cayenne pepper or curry powder. For a more savory profile, I top the soup with crispy bacon, toasted pumpkin seeds, or croutons. When I want to make it heartier, I stir in cooked lentils or chickpeas.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. This soup also freezes well—I portion it into freezer-safe containers or bags and keep it for up to 2 months. When I’m ready to serve, I thaw it overnight in the fridge and reheat until warm.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, I can. I just roast fresh pumpkin, scoop out the flesh, and blend until smooth before using.

Can I make this soup without coconut milk?

Yes, I can replace it with heavy cream, half-and-half, or even almond milk, depending on my preference.

Is this soup vegan?

Yes, it is naturally vegan when made with vegetable broth and coconut milk.

How do I make the soup thicker?

I can reduce the broth slightly or simmer the soup after blending until it reaches the consistency I like.

Can I double the recipe?

Yes, I can double it as long as my Instant Pot has enough capacity. It also freezes well for future meals.

Conclusion

I love how this Instant Pot Pumpkin Soup is rich, creamy, and full of warm fall flavors while still being easy and quick to make. With coconut milk and spices, it has a comforting depth that makes it perfect for cozy nights in or holiday dinners. It’s a recipe I’ll keep coming back to all season long.

Instant Pot Pumpkin Soup