Easy and Simple Pumpkin Soup Recipe (2024)

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How do you do a quick release on Instant Pot?

Once your Instant Pot’s cooking time is over, it will beep and start counting up on the keep warm mode. If the recipe requests a quick release, press “Cancel” immediately after the pot beeps. Then, CAREFULLY turn the vent valve to “Venting” to release the pressure. Then, remove the lid.

What is the best way to blend pumpkin soup?

You can blend pumpkin soup with an immersion blender or a regular blender. For chunky texture: Use an immersion blender, or stand blender, to puree the soup until you reach the desired texture. For a smooth and silky texture:Let the soup cool down a little. Transfer the soup to a blender and blend until smooth.

Can I make this dairy-free?

Yes, use full-fat coconut milk in place of heavy cream.

How do I roast pumpkin seeds?

Add salt, pepper, and a little bit of olive oil to the shelled, raw pumpkin seeds. Spread them in a single layer on an aluminum foil-lined baking sheet. Bake at 350º F (180º C) for 15-20 minutes, or until toasted. Cool completely in the pan.

Do you have to peel pumpkin for soup?

Yes, you do. The skin is too tough and won’t puree, so you’ll end up with unwanted hard pieces of skin in the soup.

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings 6 servings

• ▢ 3 lb (1.4 kg) pumpkin or butternut squash, peeled and cut into 2-inch pieces
• ▢ 1 medium onion, quartered
• ▢ 4 garlic cloves, peeled
• ▢ 1 cup leeks, sliced
• ▢ 1 1/2 cups (360 ml) water
• ▢ 2 cups (480 ml) vegetable broth (low-sodium preferred)
• ▢ 3/4 cup (180 ml) heavy cream
• ▢ Salt and pepper to taste
• ▢ Roasted pumpkin seeds to serve (optional)

Stovetop:

• Place the pumpkin, onion, garlic, leeks, water, and broth in the pot. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender – about 10 -12 minutes.

• Blend. For chunky texture,use an immersion blender or a stand blender to puree the soup until you reach the desired texture.For a smooth and silky texture,let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the pot.

• Taste and season by adding salt and pepper if necessary. Stir through heavy cream (do not boil the soup after adding the cream).

Instant Pot:

• Place the pumpkin, onion, garlic, leeks, water, and broth in the pot.

• Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.

• Blend. For chunky texture, use an immersion blender or a stand blender to puree the soup until you reach the desired texture. For a smooth and silky texture, Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot.

• Taste and season by adding salt and pepper if necessary. Stir through heavy cream (do not boil the soup after adding the cream), just simmer for 1 -2 minutes, or until the cream is incorporated.

Serve:

• Ladle soup into bowls, drizzle with a bit of cream, and sprinkle with pepper and roasted pumpkin seed, if desired. Serve with crusty bread or crackers.

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