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Instant pot pumpkin soup is the perfect vegetarian soup for the fall! This pumpkin carrot soup is ready in under 20 minutes!
This recipe for Pumpkin Carrot Soup is simply delicious and ready in under 25 minutes! In this post, we will discuss the pumpkin carrot soup ingredients, how to use the instant pot, and how to store this tasty soup! Are you a pumpkin fan? If so, then keep reading!
What You'll Need:
Equipment:
- Instant Pot or pressure cooker
- A handheld immersion blender or high-speed blender (or even a masher)
Ingredients:
- A can of pumpkin puree (not pumpkin pie filling)
- Large Carrots
- Onion
- Garlic
- Spices
- Broth of your choice
- Cooking Wine, such as sherry
- Heavy Cream
How to Make this Recipe
What's wonderful about the Instant Pot is that all of the cooking can be done in this one pot. After prepping the ingredients, you'll sautee the carrots, onion, and garlic & spices. Then we simply add the liquids, seal the instant pot, and let it do its magic! After cooking, you will then blend the ingredients with a handheld immersion blender or transfer them to a high-speed blender to puree the soup contents. And that is it to make this tasty pumpkin carrot soup!
Modifications
Do you prefer vegan options or have a dairy allergy/intolerance? Coconut milk gives an incredibly silky and smooth texture with a huge flavor boost. Use this dairy-free milk or other dairy-free alternative in place of the heavy cream.
Are you just not a vegetable broth fan and need to have chicken broth for flavor? You can absolutely substitute the vegetable broth for a different broth of your choice.
Is sherry cooking wine not in your pantry? Try a different wine, such as white wine or Marsala. Or, try a vinegar like apple cider or wine vinegar!
How to Store
Soup is a meal prep all-star for good reason. It can last in the refrigerator for up to 3-5 days in a tightly sealed container, or in the freezer for up to 3 months. If you want to have small servings readily available, freeze the soup in smaller containers. Make sure the containers are freezer-friendly.
What to Serve with the Pumpkin Carrot Soup
- A colorful side salad
- Warm bread, such as Naan or French bread (even better topped with cheese!)
- A scoop of rice or quinoa in the soup to make it even heartier and fulfilling
- The classic grilled cheese
For more instant pot soup recipes explore my post on Instant Pot Vegetarian Soup Recipes Roundup below!
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Instant Pot Pumpkin Soup with Carrots
Instant pot pumpkin soup is the perfect vegetarian soup for the fall! This pumpkin carrot soup is ready in under 20 minutes!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Soup
Ingredients
1 tablespoon extra virgin olive oil
4 medium carrots, chopped
1 medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 bay leaf
1 15 ounce can pumpkin puree
½ cup sherry cooking wine
4 cups vegetable broth
½ cup heavy cream (or coconut milk if vegan)
Optional toppings: chopped pecans, fresh parsley, fresh chives, yogurt or creme fraiche
Instructions
In the instant pot, add the olive oil and turn on the sautee mode. Once warm, add the carrots and onion and saute for 5-7 minutes or until slightly softened. Add the garlic, ginger, and nutmeg and cook for an additional minute.
Pour in the pumpkin puree, sherry cooking wine, and vegetable broth. Change the setting to manual and set the timer for 10 minutes. Make sure the vent is set to sealing. Turn the lid to close and lock. Once the timer is done, you can either let the pressure naturally release or gently release the pressure by turning the knob to the vent mode.
Once the soup is slightly cooled, first remove the bay leaf. Then, using an immersion blender, puree the soup to a smooth consistency (or to your liking). If you prefer a blender, transfer the soup (once cooled) in batches and puree until a smooth consistency. Transfer the soup back to the instant pot (if using the blender method). Stir in the heavy cream and top with your favorite toppings. Serve with your favorite bread or salad to create a delicious meal.
Notes
This soup can be made vegan by using a dairy alternative, such as coconut milk for the heavy cream. If you are an omnivore and want a more umami taste, you can use chicken broth in place of vegetable broth. For a vegetarian umami kick, add some roasted or sauteed mushrooms on top! Either way is delicious!
I hope you enjoy this tasty Instant Pot carrot pumpkin soup as much as I do at home! If you make this recipe, feel free to leave a comment!
Wishing you all a very happy fall season!
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