This Instant Pot Pumpkin Soup is proof that fast can also mean delicious. In just 20 minutes from start to bowl, you'll have creamy, deeply flavored soup that tastes like it simmered for hours. The pressure cooker does the heavy lifting, intensifying flavors and creating silky texture that rivals restaurant quality. Your weeknight secret weapon for fall comfort.
Why This Recipe Works
Pressure cooking is transformative for pumpkin soup. The high pressure breaks down pumpkin fibers more completely than stovetop cooking, creating exceptionally smooth texture without long simmering. It also concentrates flavors rapidly—what would take 45 minutes on the stovetop happens in 8 minutes under pressure. The built-in sauté function means you can build aromatic base and pressure cook all in one pot.
Ingredient Notes
Pumpkin
Canned pumpkin puree gives fastest results since it's already cooked. For fresh pumpkin, use cubed sugar pumpkin or butternut squash and increase pressure cook time to 12 minutes. The pressure cooker tenderizes fresh pumpkin perfectly—no pre-roasting needed.
The SAUTÉ Step
Don't skip sautéing the onion and garlic—this crucial step builds flavor foundation in minutes. The hot pot caramelizes the onion slightly, adding sweetness and depth that would otherwise take much longer to develop.
Brown Sugar
A tablespoon of brown sugar brings out pumpkin's natural sweetness without making the soup taste like dessert. The molasses notes complement the warm spices. You can substitute maple syrup or honey for different flavor profiles.
Step-by-Step Guide
1. Sauté the Aromatics
Set your Instant Pot to SAUTÉ mode (NORMAL or HIGH). Melt butter and cook diced onion until softened, about 3 minutes. Add garlic and cook just 1 minute until fragrant. This step happens right in the pot—no extra pans needed.
2. Add Everything Else
Cancel the SAUTÉ function. Add pumpkin puree, broth, all spices, and brown sugar. Stir briefly to combine. Don't worry about perfectly mixing—it will all come together during cooking.
3. Pressure Cook
Lock the lid and make sure the valve is set to SEALING. Select PRESSURE COOK or MANUAL and set to HIGH for 8 minutes. The pot will take 5-10 minutes to come to pressure (this is normal), then cook for 8 minutes.
4. Quick Release and Finish
When cooking is complete, carefully turn the valve to VENTING for quick pressure release. When the pin drops, remove the lid. Use an immersion blender to puree until silky smooth, then stir in cream.
Serving Suggestions
Ladle into warm bowls and drizzle with cream. Top with toasted pepitas for crunch and a light sprinkle of cinnamon. Serve with crusty bread, warm dinner rolls, or alongside a fall salad. This soup also works beautifully as a starter course for holiday dinners.
Variations
- Curried: Add 1 tablespoon curry powder with the spices
- Thai Style: Add red curry paste and finish with coconut cream
- Apple Pumpkin: Add 1 diced apple before pressure cooking
- Savory: Skip brown sugar, add Parmesan and sage
- Vegan: Use olive oil and coconut cream
Storage Tips
Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months. Reheat in the Instant Pot on SAUTÉ mode, in a pot on the stove, or in the microwave. Add a splash of broth if soup has thickened. The "Keep Warm" function holds soup at serving temperature for hours.
Instant Pot Pumpkin Soup
Pressure cooker pumpkin soup in just 20 minutes
Nutrition per Serving
Ingredients
Instructions
- Sauté. Set Instant Pot to SAUTÉ. Melt butter, add onion and cook 3 minutes until softened. Add garlic, cook 1 minute.
- Add ingredients. Cancel SAUTÉ. Add pumpkin, broth, cinnamon, nutmeg, ginger, and brown sugar. Stir.
- Pressure cook. Lock lid, set valve to SEALING. Pressure cook on HIGH for 8 minutes.
- Quick release. When done, turn valve to VENTING for quick pressure release. Remove lid when pin drops.
- Blend smooth. Use an immersion blender to puree until silky smooth.
- Finish. Stir in heavy cream. Season with salt and pepper to taste.
- Serve. Ladle into bowls. Garnish with cream drizzle and toasted pepitas.
Recipe Notes
- Total 20-minute time includes 5-10 minutes for pot to come to pressure
- For fresh pumpkin, increase pressure cook time to 12 minutes
- Don't skip sautéing onion—it builds essential flavor foundation
- Add cream after pressure cooking to prevent curdling
Frequently Asked Questions
Why use an Instant Pot for pumpkin soup?
The Instant Pot cooks pumpkin soup in 20 minutes total compared to 45+ on the stovetop. Pressure cooking also intensifies flavors and creates silkier texture by fully breaking down the pumpkin fibers. Plus, it's all done in one pot.
Should I use quick release or natural release?
Quick release is perfect for this soup—there's no meat that needs to rest, and the soup is already fully cooked. Natural release would work but adds 10-15 minutes of unnecessary waiting. Quick release also prevents overcooking.
Can I use fresh pumpkin instead of canned?
Yes! Cube fresh sugar pumpkin or butternut squash into 1-inch pieces and add directly to the pot. Increase pressure cook time to 12 minutes. The fresh pumpkin will become perfectly tender and blend smooth.
What if my Instant Pot takes long to come to pressure?
It typically takes 5-10 minutes to pressurize—this is completely normal. Cold ingredients, a very full pot, or lower altitude all increase this time. Factor this into your planning; the 20-minute total time accounts for it.
Can I double this recipe?
Yes, but don't exceed your Instant Pot's maximum fill line (usually 2/3 full for soups). Doubling may add 2-3 minutes to pressure cook time. An 8-quart Instant Pot handles doubled recipes easily. A 6-quart can do 1.5x.