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Best Pumpkin Soup Recipe with Canned Pumpkin in the Instant Pot Recipe

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4.3 from 3 reviews

  • Author: Eve
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This comforting and creamy pumpkin soup recipe uses canned 100% pumpkin and is made quickly in the Instant Pot. With warming spices like turmeric, nutmeg, and fresh ginger, this soup is both flavorful and easy to prepare. The use of half-and-half adds richness, and optional cornstarch thickens the soup perfectly for a hearty meal. Ideal for fall or anytime you crave a smooth, spiced soup.

Ingredients

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • Dash of salt
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 tablespoon fresh ginger, peeled and roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1/2 teaspoon nutmeg
  • 1 teaspoon turmeric
  • 1 can (15 oz) 100% pumpkin (not pumpkin pie mix)
  • 1 cup half-and-half or cream

Optional Thickener

  • 1 tablespoon cornstarch
  • 1/4 cup water (cold)

Instructions

  1. Sauté the Aromatics: Turn the Instant Pot on to the sauté setting. Add the olive oil, chopped onion, and a dash of salt to the inner pot. Sauté until the onion softens, about 3 minutes.
  2. Add Garlic and Ginger: Add the roughly chopped garlic and fresh ginger to the pot and sauté for an additional 1 minute to release their aromas.
  3. Prepare for Pressure Cooking: Cancel the sauté function and switch the Instant Pot to high pressure mode to prepare for cooking the soup.
  4. Add Broth and Spices: Pour in the vegetable broth, then add the nutmeg, turmeric, and canned 100% pumpkin. Stir everything together thoroughly to combine all flavors.
  5. Pressure Cook the Soup: Place the lid on the Instant Pot, ensuring it is locked. Set the cooking time to high pressure for 5 minutes to allow the flavors to meld and the soup to cook through.
  6. Natural Pressure Release: When the cooking time finishes, allow the pressure to release naturally for 10 minutes to prevent splashing and ensure even cooking.
  7. Release Remaining Pressure: After the natural release, manually release any remaining pressure and cancel the pressure cooking mode. Unplug the Instant Pot for safety as the soup will be very hot.
  8. Blend the Soup: Using an immersion blender, carefully blend the soup inside the pot until it is smooth and creamy, eliminating any chunks.
  9. Temper the Cream: Pour the half-and-half or cream into a glass measuring cup. Add a few tablespoons of the hot soup to the cream to temper it gently, warming it up without curdling.
  10. Combine Cream and Soup: Pour the tempered half-and-half back into the soup and blend again with the immersion blender to incorporate it smoothly.
  11. Optional Thickening: For a thicker soup, turn the Instant Pot back to sauté mode. Mix 1 tablespoon of cornstarch with 1/4 cup cold water to make a slurry. Slowly add the slurry to the soup while stirring. Bring the soup to a gentle boil, continuing to stir, until it reaches your desired thickness.

Notes

  • Use 100% pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
  • If you prefer a thinner soup, you can reduce or omit the cornstarch slurry.
  • The natural pressure release step is important to avoid hot liquid splatter.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust the seasoning to taste with additional salt or spices if desired.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://everecipes.com/best-pumpkin-soup-recipe-with-canned-pumpkin-in-the-instant-pot-recipe/