Instant Pot Pumpkin Soup (Curried, Creamy & Vegan)
You'll fall in love with this lush creamy Instant Pot Pumpkin Soup in no time. This flavorful vegan soup prepared with coconut milk and spices is perfect for warming you up on a chilly fall day!
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.
Stovetop Method
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.
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Notes
Which 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). Spices: Instead of the listed spices, you can use 1.5 tablespoon curry powder to make this curried pumpkin soup. Make it Non-vegan: Non-vegan pumpkin soup can be made with heavy whipping cream, full-fat milk, or half-and-half instead of coconut milk. 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.