Instant pot Pumpkin Soup

Course Main Course
Cuisine American
Keyword Pumkin, Pumpkin Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 120kcal


  • 1 pumkin
  • 2 onions
  • 2 cups chicken broth
  • 1 tomato
  • 2 tbsp garlic minced
  • 1/2 cup water
  • oil
  • 2 stalks celery
  • cilantro
  • sour cream
  • salt to taste
  • pepper to taste


  • Cut the pumpkin into halves and remove the seeds.
  • Adjust the trivet in an instant pot and add half cup of water.
  • Press “manual” and cook for 5-7 minutes with the valve closed.
  • Put the oil in the skillet and add diced onion into it, sauté on medium heat until onion becomes translucent.
  • Add broth and minced garlic.
  • Remove the pumpkin from instant pot carefully.
  • Blend all the ingredients in a blender.
  • Sauté chopped tomato and celery in the pan.
  • Add celery, tomato, cilantro and sour cream on top of the soup.
  • Serve the delicious soup with the topping of parsley, pumpkin seeds and olive oil.


Calories: 120kcal