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Superfood Soup: Pumpkin season

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

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.)

  6. 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.

  7. 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!

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