This Vegan Instant Pot Pumpkin Soup is everything I love about fall food. It is sweet and velvety, with a little hint of spice. Bursting with flavor, luxurious and satisfying, it’s hard to believe that this is a healthy soup that requires almost no effort to make. I also loooooove how versatile this vegan pumpkin soup is. This recipe uses the combination of curry powder, ginger, garlic and coconut milk. This makes it a rather warming, fragrant and creamy soup all at the same time. Which is exactly what you need for chilly days or nights. And peeps, this Instant Pot pumpkin soup recipe can be made all sorts of different combinations of spices. Trust me because I have tried them all! Some of my very favourite options include:
sage cardamom coriander harissa smoked paprika red chili flakes
Vegan Instant Pot Pumpkin Soup – Why You Will Love It!
The great thing about this pumpkin soup is all about quick, easy and affordable. And here are just some of the reasons you will absolutely looooove this easy pumpkin soup recipe:
This vegan pumpkin soup is a frugal meal that is oh-so satisfying. Made with everyday, inexpensive pantry staples. It is SO quick and easy! Yeap, this is a true dump and start Instant Pot recipe that is ready to serve in just minutes. Immensely adaptable. There are virtually limitless ways you can adapt and vary the flavors to suit your tastes and mood. Folks, this is one delicious soup that will never be boring.
Vegan Pumpkin Soup Tools
So, are you ready to learn how to make this Vegan Instant Pot Pumpkin Soup? Then gather up your ingredients and I will show you…… This post contains affiliate links. For more information, check out my disclosure. Here are some of the items you will need to make this recipe.
8 qt Instant Pot.
I use and love the 8 qt, extra Instant Pot Insert & sealing ring.
3 qt Instant Pot or 6 qt Instant Pot depending on family size. Handy spatula. Cutting board. Knife set. Measuring jugs or cups. Measuring teaspoons. Saucepan. Immersion blender. Sea Salt Flakes <= amazing salt that makes your food taste good. Try my favorite spice kit for different flavours on your recipes. Bowls with covers.
For storing your leftover food.
How To Make Vegan Instant Pot Pumpkin Soup
Get the complete ingredients list and instructions from the recipe card further down below.
Instant Pot Pumpkin Soup Recipe Ingredients:
cooking spray pumpkin, peeled and cubed carrot, peeled and chopped green onions (scallions), sliced 2 large tomatoes chopped ginger purée garlic purée curry powder vegetable stock salt half fat coconut milk
Instant Pot Pumpkin Soup Recipe Instructions:
Add all of the ingredients including the Sea Salt Flakes to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position. Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes. When cooking time is done, perform a quick pressure release. Then let the curried pumpkin soup cool for a few mins before puréeing with an Immersion blender. Dish up into bowls, add the toppings of your choice, and serve.
Instant Pot Pumpkin Soup Tips
Cook time does not include time for the Instant Pot to come up to pressure, or for the pressure to release. For a thicker soup reduce the liquid by about a half of cup. For a thinner soup add an extra cup of stock. If not vegan, feel free to use chicken stock instead of vegetable stock. You can also make this soup with full fat coconut milk if desired. Using green onions gives you all the flavor without the longer cook time.
Vegan Pumpkin Soup with Almond Milk
This is a Vegan Pumpkin Soup with coconut milk. But if you prefer to make your vegan pumpkin soup with almond milk instead, no problem! Simply swap in almond milk for the coconut milk and you are all good.
Pumpkin Carrot Soup
Why not make this even more of a Pumpkin Carrot Soup by replacing half the pumpkin for carrots? Delicious!
Can You Freeze Instant Pot Pumpkin Soup?
Yeap. This vegan pumpkin soup is freezer-friendly, which makes it an ideal meal prep solution. Simply whip up a batch (or 2 or even 3) then store in the freezer until you’re ready to use. Just follow these easy steps for freezing, thawing and reheating your Instant Pot pumpkin soup:
How To Freeze Vegan Instant Pot Pumpkin Soup
Let the vegan pumpkin soup cool down, then transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store the Instant Pot pumpkin soup in the freezer up to 3 months.
How To Thaw Instant Pot Pumpkin Soup From Frozen
Remove the frozen pumpkin soup from the freezer the night before needed and let it thaw in the fridge. For a faster thaw, place the vegan pumpkin soup in your microwave and thaw following the microwave’s instructions.
How To Reheat Instant Pot Pumpkin Soup
Transfer the thawed pumpkin soup into a microwave-safe bowl and reheat in a microwave. To reheat on the stovetop, transfer the thawed vegan pumpkin soup into a soup pot or saucepan and heat over low to medium heat.
Instant Pot Pumpkin Soup Toppings
As mentioned earlier, one of my favourite things about this pumpkin soup recipe is how versatile it is. Not only can you make this soup with all sorts of different combinations of spices, you can garnish it with an unlimited array of toppings. Following are some of the tried and true toppings options that I love. But I encourage you to experiment and come up with your own favourites as well!
apple slices pumpkin seeds chopped pecans kale chips shredded coconut fried sage leaves tortilla chips
Weight Watchers Points in Vegan Pumpkin Soup
There is just 1 Freestyle SmartPoint in a serving of this Vegan Instant Pot Pumpkin Soup. Yaye!
Vegan Pumpkin Soup Serving Suggestions
Homemade Corn Tortillas. Air Fryer Crispy Tofu. Dump and Start Instant Pot Mexican Quinoa.
Instant Pot Soups
Here are a few other Instant Pot soups you might like. Curried Instant Pot Carrot soup. Instant Pot Butternut Squash Soup. Instant Pot Chicken Noodles Soup.
Other Vegan Soup Recipes
Creamy Instant Pot Tomato Soup + Stovetop Version. Easy Vegan Butternut Squash Soup with Peanut Butter. Instant Pot Mexican Lentil Soup. Low Carb Instant Pot Cauliflower Soup.
Halloween Soup
I think I might serve this Vegan Pressure Cooker Pumpkin Soup on Halloween night and probably bonfire night too. Not only that, but I have managed to convince my American friend to serve this up on Thanksgiving. And guess who has been invited along for that? OK, so I am shameless in my ‘eating as much pumpkin as I can’ ploys. Luckily we live near my OH’s aunt and uncle’s Kitchen Garden. They grow quite an extraordinary amount of pumpkins and squashes. Their kitchen garden was established to feed about 30 people almost exactly 200 years ago. And they have kept it going, so that the garden is still as productive as it always was. That means they have plenty of spare vegetables. So I never run out of pumpkins. Ever.
Get The Vegan Instant Pot Pumpkin Soup Recipe
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