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This Instant Pot Pumpkin Soup recipe is my go-to comfort food when the weather turns chilly. It's incredibly easy to make and packed with flavor, thanks to the combination of sweet pumpkin, creamy coconut milk, and warming spices. I first discovered this recipe during a particularly stressful week at work; it was exactly the soothing balm I needed after a long day. Seriously, it's that good. Even my picky eaters in the family love it!
The beauty of this recipe is its versatility. You can easily adapt it to your preferences. Want it spicier? Add some cayenne pepper! Prefer a thinner consistency? Add a bit more broth. Feeling extra decadent? Top it with a dollop of sour cream or some toasted pepitas! It’s your soup, make it yours! What other comfort foods do you make during challenging times?
Required Equipments
- Instant Pot
- Immersion blender (or regular blender)
- Large pot (for optional stovetop method)
- Cutting board
- Knife
Instant Pot Pumpkin Soup (with Coconut Milk): Frequently Asked Questions
Instant Pot Pumpkin Soup (with Coconut Milk)
This creamy, dreamy Instant Pot Pumpkin Soup with coconut milk is the perfect fall comfort food. It's easy to make, packed with flavor, and sure to become a new family favorite. It's so good, you'll be wanting to eat it all day!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Grab your pumpkin. I usually use a sugar pumpkin; they're perfectly sweet and easy to work with. If you're using a different type of pumpkin, you might need to adjust the amount of sweetener. Oh, and before you ask, yes, you can use canned pumpkin puree, but where’s the fun in that?
- Next, preheat your oven to 400°F (200°C). Chop up your pumpkin (about 1.5 pounds, peeled, seeded, and cubed). Toss those chunks with 1 tablespoon of olive oil, a sprinkle of salt, and a pinch of pepper. Spread them on a baking sheet and roast for 30-40 minutes, or until tender. This step is totally worth the effort; it adds SO much depth of flavor. Trust me, on this one!
- While your pumpkin is roasting, grab your Instant Pot. Sauté the onion and garlic in a bit of olive oil (about 1 tablespoon) until softened—about 2 minutes, but don’t let them brown, just lightly soft.
- Now, add your broth, coconut milk, pumpkin (roasted or canned), and spices (1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves). Stir everything together really well, it’s important to combine all the flavors!
- Secure the lid and set your Instant Pot to manual high pressure for 10 minutes. Once the timer goes off, allow for a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
- Use your immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a regular blender and puree in batches. Be cautious when blending hot liquids!
- Taste and adjust seasonings. You might want to add more salt, pepper, or spices to suit your taste. I usually like to add a pinch more cinnamon for a little extra warmth.
- Serve hot, garnish with a swirl of coconut cream and maybe a few toasted pumpkin seeds or a sprinkle of red pepper flakes if you're feeling adventurous. There's just something so satisfying about a perfectly creamy bowl of soup on a chilly evening. And this soup makes me feel happy inside. It's like a hug in a bowl
📝 Notes
- For a richer flavor, roast the pumpkin before adding it to the Instant Pot.
- If using canned pumpkin puree, reduce the cooking time to 5 minutes.
- Feel free to adjust the spices to your liking!
- Garnish with your favorite toppings, like toasted pumpkin seeds or a sprinkle of chili flakes
🍎 Nutrition
Calories: 250kcal
Protein: 5g
Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Calcium: 30mg
