This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. Vegan. Gluten-Free. Ready in just 15 minutes. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk. Video Recipe.
Happy Fall y’all!!! Although it’s still warm here in NC, last week we were in Germany and got a flavor of the German Fall. Oktoberfest, magnificent colors on the trees, delicious seasonal dishes and seasonal fruits and veggies at the farmers market and ofcourse the evergreen historic castles and churches. An awesome escape to beat the NC heat. Loved it. This is when I was introduced to KÜRBISCREMESUPPE, cream of pumpkin soup.
The minute I tried this soup, I knew I was going to share this Vegan Pumpkin Soup recipe with you all, cos I absolutely fell in love with it. Although there are lots of variations of this Pumpkin Soup, that include potatoes, carrots, leeks, etc today I am sharing with you a really delicious & basic American-German fusion of this Pumpkin Soup made in my Instant Pot.
Instant Pot Vegan 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. Not only is it vegan but gluten-free too. Little A liked it too so seems like this will be rotating my weekly menu. I am hoping to try some classic variations of this soup too, like adding apples, potatoes, carrots, leeks etc. I am looking forward to it.
So we got back home yesterday after a week and my refrigerator was almost empty. Obviously, today’s meals were going to be quick and easy. For lunch, I made the Coconut Cilantro Rice (Vegan + Gluten-Free) and paired it with some yogurt. Since I didn’t get enough of the Pumpkin Soup in Germany, I made this delicious Instant Pot Pumpkin Soup.
How to make Instant Pot Pumpkin Soup?
It’s super simple to make this soup and best of all no fancy ingredients are required. Ideally, you should use fresh pumpkin (instructions below), but I cheated a little as I didn’t have a fresh pumpkin at home plus I was crunched on time so I used a pumpkin puree instead. I just wanted to dump and stir so to make life easy I made the soup in my Instant Pot.
All I did was chop an onion, sautee it. Add in the garlic, pumpkin puree, cilantro, spices and some vegetable broth. Cook it in the Instant Pot. Throw in some croutons and garnish it with some almond milk, and balsamic vinegarette. It’s yum!!! Thick creamy and packed with seasonal flavors. You have to try it to believe it. You can find the video recipe below.
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 savoury instead.
Blend the ingredients before garnishing in case someone doesn’t like to see the green cilantro leaves. Since I used pumpkin puree I didn’t have to blend the soup.
I can’t wait for you to try this recipe and fall in love with it. It’s a great recipe way to incorporate seasonal produce into your diet. Let’s get started.
Pumpkin Soup Video Recipe
- 15 oz. can pumpkin puree
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp coriander powder
- 1/2 tsp black pepper
- 1.5 cups vegetable broth
- 1/4 cup cilantro, chopped
- 2 tsp almond milk
- salt to taste
- 1 tsp sugar or natural sweetener (optional)
- 4 croutons for garnishing
- 2 tbsp balsamic vinaigrette
- Heat Instant Pot to “Saute.” Add oil, onions. Cook until onions are golden brown.
- Add in pumpkin puree, garlic, cilantro, coriander powder, black pepper, salt, sweetener and vegetable broth.
- Cover the lid and and turn valve to seal.
- Now set the Instant Pot to "Soup" mode and cook for 10 minutes on high setting.When the timer goes off, turn valve to Vent to Quick release the pressure.
- Pour soup into serving bowls and garnish with croutons, almond milk, balsamic vinaigrette and a herb leaf.
If you plan to use fresh Pumpkin, half the pumpkin and peel the rind and clean the seeds.
Use a trivet and add half cup of water.
Cover the lid and and turn valve to seal.
Now set the Instant Pot to "Manual" mode and cook for 7 minutes on high setting.When the timer goes off, turn valve to Vent to Quick release the pressure.
You could either continue with Step 2 above and puree all the ingredients after step 4 or puree it before step 2.
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Try out these awesome Instant Pot Vegetable Soup options
If you liked this Instant Pot Vegan Pumpkin Soup, then check out all of our amazing Soup Recipes! Yum … there are so many tasty options.