Instant pot Pumpkin Soup

Pumpkin soup topped with sour cream, parsley and ground black pepper in white bowl

Instant pot Pumpkin Soup is a delightful healthy taste to your mouth when served with parsley and olive oil.

It is thick, rich, and prepared with flavors that have no other match 🙂

Pumpkin soup topped with sour cream, parsley and ground black pepper in white bowl

You can have it in only 20 minutes total and enjoy a delicious entree or even a light and warm dinner.

Instant pot Pumpkin Soup Recipe Video

What is special about this Pumpkin Soup?


This Instant pot Pumpkin Soup is prepared in a span of minutes.


An easy yet delicious recipe for the whole family.

Perfect for fall comfort

It's fall again and it brings all the pumpkin lovers out within each one of us and this soup makes certain to fulfill that pumpkin hankering.

Do I really need to blend Pumpkin Soup?

To have chunks of texture use an immersion blender & blend until the desired result is achieved.

Or in case you want a smooth texture then wait for the soup to get cool down a bit after that blend until it gets smooth.

Instant pot Pumpkin Soup

What else can I add to the soup?

Coconut cream

Bacon strips

Roasted carrots


How to garnish?

You have soo many options for garnishing. For example:

Heavy cream

Toasted pumpkin seeds

Pine nuts

A pinch of cinnamon

How to serve?

Serve crusty bread or French dip as a side to the soup.

How to make Instant pot Pumpkin Soup

Gather the necessary ingredients.

Instant pot Pumpkin Soup

Add pumpkin to the pot and pour water.

Set the pot to high pressure for 8 minutes with the valve closed.

Do a quick release.

Put the oil in the skillet, garlic, and add diced onion into it, sauté on medium heat for 5 minutes until onion becomes translucent.

Instant pot Pumpkin Soup

Add tomato and celery.

Instant pot Pumpkin Soup

Add broth into the Instant Pot.

Instant pot Pumpkin Soup

Now add the spices according to your own taste.

Instant pot Pumpkin Soup

Remove the pumpkin from the instant pot carefully and blend all the ingredients in a blender.

Pour back in the pot and add sour cream.

Instant pot Pumpkin Soup

Serve the delicious soup with the topping of parsley, and pumpkin seeds.

Instant pot Pumpkin Soup

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Pumpkin soup topped with sour cream, parsley and ground black pepper in white bowl

Instant Pot Pumpkin Soup

This creamy and hearty soup will be a family favorite for sure.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Pumkin, Pumpkin Soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Corrie


  • ½ pumpkin peeled and cut into big pieces
  • ½ onion chopped
  • 1 tomato chopped
  • 2 tablespoon garlic minced
  • ½ cup water
  • 1 tablespoon oil
  • 2 stalks celery chopped
  • salt and pepper to taste
  • 2 cups chicken broth
  • 2 cup sour cream
  • cilantro for serving


  • Add pumpkin and water to the Instant Pot.
  • Cook on high pressure for 8 minutes.
  • When cooking time is complete, do a quick pressure release.
  • Open the lid, press "saute" and add oil (Keep the pumpkin inside).
  • Add onion and garlic and saute for 2 minutes.
  • Add celery, tomato, salt and pepper and saute for 2 minutes.
  • Add chicken broth and stir well.
  • Blend the soup in a blender or using an immersion blender.
  • Pour back in the Instant Pot and press "saute".
  • Add sour cream and stir for 2 minutes.
  • Top with parsley and serve 🙂


Calories: 323kcal Carbohydrates: 19g Protein: 5g Fat: 27g Saturated Fat: 14g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 60mg Sodium: 544mg Potassium: 995mg Fiber: 2g Sugar: 10g Vitamin A: 15537IU Vitamin C: 32mg Calcium: 192mg Iron: 2mg


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6 thoughts on “Instant pot Pumpkin Soup

  1. Approximately how many cups is a half a pumpkin. Seems like this will vary depending on size of pumpkin. Thank you.

    1. Very true. This recipe is flexible, so whatever you have. But I'd use about 6 cups of cubed pumpkin or about 2 pounds.

  2. This sounds very good, since I don't have fresh pumpkin can I use canned pureed pumpkins instead? And when would I add this? Thank you =

  3. When you say 1/2 a pumpkin, what size is that in cups of cut up chunks, or how big is the whole pumpkin in pounds?

    1. I was going off of a medium sized pumpkin, about 6-7 pounds. But account for the rind, about 2 to 2.5 pounds of pumpkin chunks.

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