Ask my family and they’ll agree that my instant pot pumpkin soup is perfect for fall. It’s one of my more impressive recipes because it only takes 10 minutes to make, so I can whip up a large batch and be out the door in no time at all—perfect for family gatherings. Keep this in mind the next time you’re craving for the taste of fall with a bit of a savory twist.
(You may also like: Soul-Satisfying Instant Pot Butternut Squash Soup)
How to Make The Best Instant Pot Pumpkin Soup
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 1x
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1 tsp dried parsley
- ½ tsp dried thyme
- 4 cups canned or homemade pumpkin puree, no sugar added
- 4 cups chicken stock or broth
- ½ cup heavy whipping cream
- salt, black pepper to taste
- fresh thyme leaves for serving, (optional)
- croutons, for serving (optional)
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the pumpkin puree, dried thyme, parsley and stock.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 2 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- Open the lid.
- Stir in the heavy cream.
- Season to taste with salt and black pepper.
- Serve soup with croutons and fresh thyme (if using).