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Instant Pot Vegan Pumpkin Soup

This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. Thick, creamy and a great way to enjoy the true fall flavors, this soup is ready in 15 minutes. 

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Vegan pumpkin Soup

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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. 

homemade pumpkin puree in a bottle

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

vegan pumpkin soup

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. 

instant pot pumpkin souo

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.

Vegan Pumpkin soup

Looking for more Pumpkin Recipes? Try our

Easy Pumpkin Cheesecake 

Vegan Pumpkin Bread

Pumpkin Quinoa Breakfast Porridge

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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

Instant Pot Vegan Pumpkin Soup

Instant Pot Vegan Pumpkin Soup

Yield: 2 big bowls or 4 small appetizer bowls
Prep Time: 5 minutes
Active Time: 10 minutes
Total Time: 15 minutes

This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. Thick, creamy and a great way to enjoy the true fall flavors, this soup is ready in 15 minutes. 

Ingredients

  • pumpkin puree 15 oz. 
  • olive oil 2 tablespoon 
  • finely chopped onion 1
  • garlic cloves, finely chopped 3-4
  • bay leaf 1
  • Italian herbs 1 tablespoon 
  • vegetable broth 1.5 cups 
  • salt to taste
  • 1 teaspoon sugar or natural sweetener (optional)
  • 2 teaspoon almond milk or vegan cashew cream (for garnish, optional)
  • pumpkin seeds for garnish (optional)

Instructions

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. 

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