
Here’s a warm and comforting Instant Pot pumpkin soup recipe featuring ginger, turmeric, cinnamon, coconut milk, chicken broth, and canned pumpkin. It’s quick to make and full of cozy flavors.
Ingredients
1 tablespoon olive oil (or your preferred cooking oil)
1 small onion, diced
2 cloves garlic, minced (optional but adds flavor)
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
1 tablespoon fresh turmeric (or 1 teaspoon ground turmeric)
1 teaspoon ground cinnamon (start with ½ teaspoon if you prefer milder spice)
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
2 cups chicken broth (adjust for desired thickness; you can use more or less)
1 (13.5-ounce) can coconut milk (full-fat or light, depending on preference)
Salt and freshly ground black pepper, to taste
Optional add-ins or garnishes:
A pinch of cayenne or red chili flakes for heat
A squeeze of fresh lime juice for brightness
Toasted pumpkin seeds or fresh herbs (like cilantro) on top
Instructions
Sauté Aromatics (optional)
Set your Instant Pot to Sauté mode. Add the olive oil, then stir in the diced onion. Cook for 3–4 minutes, until the onion begins to soften.
Stir in the minced garlic (if using) and grated ginger. Sauté for an additional 1 minute.
Add Spices
Add the turmeric and cinnamon to the pot. Stir continuously for about 30 seconds to release the spices’ fragrance. Avoid letting them burn.
Combine Soup Base
Press Cancel to stop the sauté function.
Stir in the canned pumpkin and chicken broth. Scrape the bottom of the pot to ensure no bits are stuck (this helps avoid a “burn” warning on certain Instant Pot models).
Pressure Cook
Lock the Instant Pot lid and set the valve to Sealing.
Select Pressure Cook (or Manual) on High pressure for 7 minutes. It will take a few minutes for the Instant Pot to come up to pressure before the timer starts.
Release Pressure & Purée
When the 7-minute cook time is complete, you can perform a Quick Release by carefully moving the valve to Venting (use a kitchen tool or oven mitt to avoid steam burns).
Once the pressure is fully released and the lid unlocks, open the Instant Pot.
Use an immersion blender directly in the pot to purée the soup until smooth. (Alternatively, carefully transfer the soup in batches to a regular blender and purée until smooth—just be cautious with hot liquids.)
Stir in Coconut Milk
Return the blended soup to the Instant Pot (if you used a separate blender).
Stir in the coconut milk until fully incorporated.
Taste and season with salt and pepper. Add a splash more broth or water if you’d like a thinner consistency.
Warm Through & Serve
If needed, set the Instant Pot to Sauté again (low setting) and gently heat the soup until it’s warmed through.
Ladle into bowls and garnish as desired (toasted pumpkin seeds, fresh herbs, or a small drizzle of coconut milk).
Tips & Variations
Sweetness: If you enjoy a slightly sweeter soup, add a teaspoon or two of maple syrup or brown sugar.
Protein Boost: Add cooked shredded chicken or chickpeas if you want extra protein.
Vegetarian Option: Substitute vegetable broth for chicken broth.
Spice Level: If you like more heat, add a pinch of cayenne pepper or a chopped chili pepper when sautéing.
Enjoy your fragrant, creamy pumpkin soup!