You’ll love my pressure cooker pumpkin soup, it’s Paleo, Whole30 and has the added benefit of Turmeric, it’s so healthy and delicious!
It’s super easy to make this pressure cooker pumpkin soup with a whole pumpkin, using my Instant pot for it makes the cooking of it super quick an easy and the skin just falls off the pumpkin!
KITCHEN ITEMS YOU’LL NEED TO MAKE PRESSURE COOKER PUMPKIN SOUP
Here are just a few of the ingredients and kitchen tools you’ll need to make this pumpkin soup, I have an Instant Pot pressure cooker and I love it! (This post contains affiliate links)
- Instant pot
- 2.6lb Pie Pumpkin
- Heat Proof Mitts
- full fat coconut milk
- olive oil
- hand blender
HOW TO MAKE PRESSURE COOKER PUMPKIN SOUP
Here are a couple simple tips for making my pressure cooker pumpkin soup recipe, I think you’ll love it and it’s an absolute breeze to make! Full Printable recipe is at the end of the post.
Step 1 – Cook the pumpkin in your Instant Pot for 15 minutes or until you can slide a knife through the skin and into the flesh
Step 2 – Saute the onions in a little olive oil in your Instant Pot.
Step 3 -Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
Step 4 – Add the already cooked pumpkin, chicken broth, and coconut milk and add the lid, cook for 5 minutes under pressure, then NPR for 10 minutes. Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin seeds.
MORE PRESSURE COOKER RECIPES YOU’ll LOVE!
Learn How to make Pressure Cooker Pumpkin with a whole pumpkin in your Instant Pot in just 15 minutes!
My Instant Pot Pumpkin Pie Steel Cut Oats is a PERFECT recipe to use your pumpkin puree in! It’s one of my most popular recipes as you can see from the comments. I have directions for cooking it with rolled oats in the recipe notes section.
I’m so excited to share my recipe for Instant Pot Egg Rolls in a bowl, my boys absolutely love it and I think you will too! There are Paleo options in the post.
Join our Gluten Free Pressure Cooker Group!
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Pressure Cooker Pumpkin Soup
This is a fabulous recipe to make with sugar pumpkin and it's Paleo and Whole30 and so healthy with the addition of turmeric!
- 2.5 lb fresh pumpkin puree 1115g fresh, not canned
- 2 tbsp olive oil
- 1 medium onion chopped
- 1/2 inch piece of root ginger finely chopped
- 1 tsp turmeric
- 2 tsp cumin
- 3 cloves garlic finely chopped
- sea salt to taste
- freshly ground black pepper to taste
- 1/2 cup full fat coconut milk 125mls
- 3 cups gluten free chicken broth (or vegetable) 700mls
Cook your pumpkin in your Instant Pot for 15 minutes and one cup of water, then quick release. If you need more details please read this post showing how to cook Pressure Cooker Pumpkin.
Turn on the sauce function in your pressure cooker and add the chopped onion to the inner pot of your pressure cooker and saute in a little olive oil.
Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.
Add the chicken broth, coconut milk, and cooked fresh pumpkin to the pot and stir again.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 5 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for 7-10 minutes, then release the remaining pressure and open the lid.
Using and immersion blender, blend up the pumpkin soup until it is smooth. Taste and adjust seasoning if necessary.
Serve hot with a drizzle of coconut milk and toasted pumpkin seeds.