Description
This creamy pumpkin soup is warm, spiced, and comforting—made in the Instant Pot with coconut milk, broth, and fragrant fall seasonings.
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)
Instructions
Sauté Base: Using the Instant Pot’s Sauté function, melt butter and add diced onions. Cook for about 5 minutes, stirring occasionally, until softened.
Add Main Ingredients: Stir in vegetable broth, pumpkin puree, garlic, ginger, thyme, nutmeg, cinnamon, and clove until well combined.
Pressure Cook: Close the lid, seal the valve, and set Instant Pot to Manual for 8 minutes.
Quick Release: When done, carefully use Quick Release to release pressure fully.
Blend Smooth: Use an immersion blender (or transfer to a high-speed blender) and puree until smooth.
Finish: Stir in coconut milk and season with salt and pepper to taste. Serve hot.
Notes
Quick Prep: No peeling or roasting needed—canned pumpkin saves time!
Blending Safety: Always release pressure fully before using immersion blender.
Flavor Control: Add salt at the end to balance flavors—especially if your broth is salted.
Storage Tip: Double the batch and freeze leftovers in freezer-safe containers for easy meals.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: 30-Minute Meal, 60 Minutes or Less, Sides
- Method: Instant Pot / Pressure Cooker
- Cuisine: American
