Creamy Vegan Instant Pot Curried Pumpkin Soup: You'll fall in love with this lush creamy pumpkin soup in no time. This flavorful soup prepared with coconut milk and spices, is perfect to warm you up on a chilly fall day!
Winter is approaching, and the temperatures are falling. So naturally, that means I'm always on the lookout for comfort food to keep us cozy throughout the colder months. And what could be better than a large bowl of creamy vegan pumpkin curry soup?
My heart belongs to the soup, similar to my Thai curried butternut squash soup! It not just the perfect orange hue; it's also healthy, nutritious and deliciously creamy. I'm a sucker for creamy comfort foods like this cauliflower soup and broccoli cheddar soup.
This simple vegan pumpkin soup is the essence of the fall taste. It's prepared with toasty warming spices, and finished with coconut milk for an extra creamy texture.
You can make this soup in the instant pot (pressure cooker) or in a pot on the stovetop. I have included instructions for both methods in the recipe.
Instant pot is the perfect gadget to make soup. It makes it so quick and easy to make soups. You won't believe I have 20+ vegetarian soup recipes on the blog.
Why you'll love this recipe?
- Super easy to make in the instant pot!
- Comforting, healthy, and so creamy.
- Perfectly spiced.
- Loved by the whole family!
Ingredients you'll need
- Pumpkin: Peeled and cut into 1-2 inches. Peeling and cutting the fresh pumpkin is the most challenging part of the soup. Think about the creamy soup, and cutting it will be easier 😊. That said, you can also use pumpkin puree to make this soup. You will need to pressure cook for lesser time if using the puree. Here is my recipe to make pumpkin puree from a whole pumpkin in the instant pot. You can also roast pumpkin and use the pulp to make the soup.
- Yellow onion, Ginger, and Garlic: They create a flavorful base for the soup when combined.
- Spices: You'll need turmeric, ground cumin, garam masala, and coriander powder. You can also substitute these spices with 1.5 tablespoon curry powder.
- Coconut milk: I prefer using canned full-fat coconut milk. It will give the best creamy texture! If you prefer, you can use light coconut milk.
- Lime juice: Fresh lime juice brings all the flavors together.
- Vegetable broth: Vegetable stock provides flavor and richness, but you can substitute water if you don't have any on hand.
- Oil: I used avocado oil, but you can use any other oil as well.
- Salt and pepper: Salt is necessary to bring out the natural pumpkin taste. You may adjust the amount of black pepper by adding more or less.
How to make?
Start the instant pot in Saute mode and heat oil in it. Add diced onions and garlic and sauté for about 3 minutes.
Add pumpkin cubes, spices, broth, and stir to combine. Press Cancel and close lid with a vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for 10 mins.
After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually.
Add coconut milk, and stir well. Add pepper and lime juice to taste.
Garnish with coconut milk, pumpkin seeds, cilantro, and red chili flakes.
Perfect thick and creamy pumpkin soup is ready to enjoy!
Classic Pumpkin Soup: In the classic version, onions and garlic provide the main flavor. Skip the spices, and season with salt and pepper.
Spices: Instead of the mentioned spices, you can simplify and use 1.5 tablespoon curry powder to make this curried pumpkin soup.
Make it a Thai curried pumpkin soup: Add 1 tablespoon of thai red curry paste to the soup, and skip the other spices.
Make it a Roasted Pumpkin Soup: Roast a whole pumpkin or cubes and then use the cooked roasted pumpkin in the recipe. Pressure cook for only 5 minutes.
Make it with pumpkin puree: I know peeling and cutting a pumpkin can be hard. If you prefer, you can cook a whole pumpkin in the instant pot and take out the puree and use it in this recipe. Pressure cook for only 5 minutes.
Make it Non-vegan: I have shared here a no-cream pumpkin soup made with coconut milk. However you can make this pumpkin soup with heavy whipping cream, full-fat milk, or half-and-half instead of coconut milk too. It will just not be vegan anymore if you use dairy cream.
Toppings: you can add pumpkin seeds, coconut milk, cilantro, and red chili flakes.
Tips to make Perfect Pumpkin Soup
Use the right pumpkin: You can use any variety of pumpkin or even butternut squash. But do not use halloween pumpkins used for carving jack-o-lanterns (they are just not as tasty).
To Store: Soup can be kept refrigerated for up to 4 days in an airtight container.
To Freeze: You can also freeze the soup once it has cooled. Place it in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat before eating.
Hope you enjoy this lush, creamy pumpkin soup. Try other vegan soups made in the Instant Pot:
- Vegan Cauliflower Soup
- Vegan Roasted Red Pepper & Carrot Soup
- Vegan Hearty Brown Lentil Soup
- Vegan Cream of Broccoli Soup
- Sweet Potato Soup
Vegan Curried Instant Pot Pumpkin Soup
- Start the instant pot in Saute mode and heat oil in it. Add diced onions, and garlic and sauté for about 3 minutes.
- Add pumpkin cubes, spices, broth, and stir to combine. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 10 minutes.
- After the instant pot beeps, let the pressure release naturally for 10 minutes then release the pressure manually (10 minute NPR).
- Use an immersion blender to blend the soup to a creamy texture. You can also let the soup cool a bit, then transfer to a blender such as Vitamix to blend the soup. Be careful while blending to avoid hot splatters.
- Add coconut milk, and stir well. Add pepper and lime juice to taste.
- Garnish with your choice of pumpkin seeds, coconut milk, cilantro, or red chili flakes.
- Follow the initial steps in a large pot. Add the pumpkin cubes, broth, and spices. Bring to a boil, then reduce heat and let simmer until pumpkin is tender in about 15 minutes. Remove from heat, and then blend the soup and follow the remaining steps.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.