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Jump to:Why you love this Instant Pot Pumpkin SoupVegan Pumpkin Soup Ingredients How to make Instant Pot Pumpkin Soup?Instant Pot Vegan Pumpkin Soup Nothing like a nice warm welcome to Fall with a good bowl the seasonal Pumpkin Soup. An easy fall recipe that comes together so quickly and perfect for those cold nights. A lot of Pumpkin soups online call for the addition of potatoes, carrots, leeks, coconut milk, etc, but I like to keep it simple yet flavorful.
Why you love this Instant Pot Pumpkin Soup
This Vegan Pumpkin Soup recipe is super easy and will definitely come handy on days when you are crunched on time. Makes a perfect weeknight meal as it’s ready in just 15 minutes in the Instant Pot. No fancy ingredients required. It’s thick and creamy and goes perfectly with a crusty bread.
Vegan Pumpkin Soup Ingredients
Pumpkin Puree (here is how you can make your own pumpkin puree at home) Onions Garlic Italian Herbs Bay leaf Olive oil Salt Vegetable broth / water Vegan cream / almond milk is optional for garnish Pumpkin seeds for garnish
How to make Instant Pot Pumpkin Soup?
Pumpkin Puree -This recipe calls for the use of pumpkin puree. I usually make my own pumpkin puree at home for fresh flavors or you can used a store bought pumpkin puree. Trust me homemade is so much nicer. Lovely color and flavor. You can check out our post to make your own Instant Pot Pumpkin Puree. Saute - Heat some oil in the Instant Pot and then add the bay leaf, onions and garlic. Saute for a min or so until the color changes. Dump Ingredients - Next add in the pumpkin puree, Italian herbs , salt and liquid. Give it a stir and close the lid. Pressure Cook - Seal the vent and pressure cook for 10 mins followed by a quick release. Blend - Carefully open the lid and use an immersion blender to blend the soup until smooth. Garnish with pumpkin seeds and / or a light drizzle of vegan cashew cream or almond milk. Serve it with a crust bread.
Variations
Using a fresh pumpkin instead of using pumpkin puree. Adding a little ginger, paprika, turmeric and apples to give this soup an immunity boost. Garnishing it with herbs or pumpkin seeds oil or balsamic vinegar or greens. If you like it sweet, sweeten it by adding a natural sweetener like monk fruit extract or keep it savory instead. Add coconut milk if you like.
Do I have to blend the soup even if I use the pumpkin puree
Blending makes sure you don’t get any onion bits when you enjoy the soup. If the small bits don’t bother you, feel free to skip it.
Can I store this soup
This is a vegan soup so you can make a large batch and store it. Make sure you don’t add any almond milk or vegan cashew cream before freezing it. If you have any left over soup it’s best to refrigerate it and it will stay good for upto 3 days.
Looking for more Pumpkin Recipes? Try our Easy Pumpkin Cheesecake Vegan Pumpkin Bread Pumpkin Quinoa Breakfast Porridge Made it, Tag us!! Did you make this recipe or any other recipe on our site? We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind
Vegan Pumpkin Soup Recipe
Saute - Heat some oil in the Instant Pot and then add the bay leaf, onions and garlic. Saute for a min or so until the color changes. Dump Ingredients - Next add in the pumpkin puree, Italian herbs , salt and liquid. Give it a stir and close the lid. Pressure Cook - Seal the vent and pressure cook for 10 mins followed by a quick release. Blend - Carefully open the lid and use an immersion blender to blend the soup until smooth. Garnish with pumpkin seeds and / or a light drizzle of vegan cashew cream or almond milk. Serve it with a crust bread.
