This Vegan Instant Pot Pumpkin Soup is really simple, full on flavours and pretty quick to make. Its done and on the table in 30 minutes or less!. This recipe can be tailored to make on stove top as well as pressure cooker.
Natural Pressure Release10mins
Keyword: autumn, fall, soup
Author: Sandhya Hariharan
Ingredients for Instant Pot Pumpkin Soup
1Small White onionchopped
Salt to taste
Steps for making Instant Pot Pumpkin Soup
Dump pumpkin, onion, garlic, spice powders,salt & pepper and vegetable stock in the Instant pot.
Set to high pressure for 10 minutes. IP kicks offs automatically to Keep Warm function. After 10 minutes, Naturally release the pressure.
Add coconut milk and use a stick blender and blend smooth. Taste and add more seasoning to suit your pallete.
Ladle the soup straight into bowls, garnish with parsley and sprinkle more pepper and serve this warming Instant Pot Pumpkin Soup with bread.
*** We love this Instant Pot Pumpkin soupslightly thin. Incase you would like it thick, reduce the amount of Vegetable Stock by 100 ml and add more coconut milk.