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You'll love my pressure cooker pumpkin soup, it's Paleo, Whole30 and has the added benefit or Turmeric, so healthy and delciious! #instantpot #instapot #electricpressurecooker #paleoinstantpot #glutenfreepressurecooker #glutenfreeinstantpot #whole30instantpot #pumpkinrecipe #turmeric

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! 

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 242 kcal
Author Sheena Strain

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Add the garlic, ginger, turmeric, cumin, salt and pepper to the onions and stir well.

  4. Add the chicken broth, coconut milk, and cooked fresh pumpkin to the pot and stir again. 

  5. 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. 

  6. 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.

  7. Using and immersion blender, blend up the pumpkin soup until it is smooth. Taste and adjust seasoning if necessary.

  8. Serve hot with a drizzle of coconut milk and toasted pumpkin seeds.

Nutrition Facts
Pressure Cooker Pumpkin Soup
Amount Per Serving
Calories 242 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Sodium 666mg 28%
Potassium 868mg 25%
Total Carbohydrates 28g 9%
Dietary Fiber 8g 32%
Sugars 10g
Protein 5g 10%
Vitamin A 882.7%
Vitamin C 33%
Calcium 10.9%
Iron 34.3%
* Percent Daily Values are based on a 2000 calorie diet.