This easy and delicious pumpkin soup recipe can be cooked on the stovetop, slow cooker or in an Instant Pot. I used to make it in the slow cooker, but now that I have an Instant Pot, I use this as it is much quicker to whip up instead of having to wait for it too cook all day. It is so yummy to have on a cold, winters’ night.
Instant Pot Pumpkin Soup
This easy pumpkin soup can be made a variety of ways; on the stovetop, in a slow cooker or in an Instant Pot. The Instant Pot is the quickest way, which is great when you want a lovely, warm meal on a cold night, but don’t have a lot of time.
As part of the instructions, the time waiting for the Instant Pot to come up to pressure has NOT been included, so it will take longer than 10 minutes. If you prefer your soup thicker, reduce the liquid by ½ a cup or the opposite if you prefer it thinner. Add an extra ½-1 cup of water or stock.
More Pumpkin Recipes
Instant Pot Pumpkin Soup
This delicious pumpkin soup recipe can be cooked on the stovetop, slow cooker or in an Instant Pot. It is a lovely meal to help you warm up on a cold night.
Ingredients
- 1 1/2 kg pumpkin skinned and chopped
- 1 sweet potato skinned and chopped
- 100 g bacon diced
- salt and pepper
- 1 cup carnation milk or full cream milk
- 1 onion diced
- 2 1/2 cups water or vegetable stock
- 1 TBSP butter
Instructions
Slow Cooker
- In the slow cooker place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Cook on low for about 6 hours until pumpkin is soft and mushy. Leave to cool.
- Then add carnation milk. Pour mixture into a blender and blend until smooth. You could also use an inversion blender.
Stovetop
- In a saucepan place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Boil until pumpkin is soft and mushy. Leave to cool.
- Then add carnation milk. Pour mixture into a blender and blend until smooth. ou could also use an inversion blender.
Instant Pot
- Add the trivet to your Instant Pot.
- Place the pumpkin, sweet potato, onion, bacon, water, salt and pepper, and butter.
- Place the lid on the Instant Pot and lock. Make sure the vent is set to 'sealing' position.
- Select manual or pressure cook (depending on which model you have) and select High Pressure and set the timer for 10 minutes.
- When it is finished, release the pressure with the quick pressure release. Remove the lid and let it cool
- Then add carnation milk.
- Pour mixture into a blender and blend until smooth. You could also use an inversion blender.
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