Instant Pot Butternut Pumpkin Soup

Instant Pot Butternut Pumpkin Soup is a delicious vegan soup with a bit of apple cider sweetness.

Instant Pot Butternut Pumpkin Soup
4.67 from 3 votes
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Course: Snack
Cuisine: American
Keyword: almond milk, butternut, Butternut Pumpkin Soup, Pumkin
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 3
  • 1 cup almond milk unsweetened
  • 1 tbsp honey
  • 1/2 tsp curry powder
  • 1 tsp cinnamon
  • 4 cups butternut diced
  • 2 cup fresh pumkin diced
  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup apple cider
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/8 cup cream
  • 1 tsp pumkin seeds
  • 1) Place pumpkin and butternut chunks into an instant pot on the steamer and add water.
  • 2) Secure the lid and cook under “Manual” and “High Pressure” for about 5 minutes.
  • 3) Select “Cancel” and release the pressure quickly.
  • 4) Open the lid and remove the cooked squash pieces.
  • 5) Remove peels easily with a knife and return the puree to your instant pot with the retained cooking water and mash with a potato masher.
  • 6) Add vegetable broth, apple cider, the almond milk, honey and spices into the cooked soup.
  • 7) Select “sauté” and cook for 1 minute.
  • 8) Select “Cancel” and transfer the soup into serving bowls.
  • 9) Garnish with pumpkin seeds, cream, and cinnamon as desired. 
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