Instant Pot Curried Pumpkin Soup

Instant Pot Curried Pumpkin Soup is full of fall flavors.  It's easy to make with only a few ingredients and it's great for meal prep.  {gluten free, keto, whole30, paleo}

Are you guys sick of pumpkin yet?

I'm not and won't be until the end of November so expect lots of pumpkin recipes coming at you. Pumpkin Donuts anyone?

This quick weeknight Instant Pot Curried Pumpkin Soup is packed with fall flavor and spices.  It can be made in less than thirty minutes and uses CANNED pumpkin.

Yes, you heard that right.  Canned pumpkin is the easiest!

The Instant Pot makes weeknight cooking so easy.  I'm always amazed by how quickly the flavors come together.

For this Instant Pot Curried Pumpkin Soup, all you have to do is saute the onions and garlic then add the rest of the ingredients.  Set the Instant Pot to "soup" for fifteen minutes and you are done!  I did blend mine in the Vitamix afterward to get a nice, smooth consistency but you can skip that part if you are in a hurry.

This soup holds up well in the fridge for about four days and is great for Sunday meal prep.  Pack it in your lunch every day for a light, healthy lunch loaded with Vitamin C and fiber.

If you love curried soup try this Curried Butternut Squash Soup.

The toppings are the most fun part of this soup...

Here are some fun topping ideas...

• pepitas, pistachios or peanuts
• a drizzle of Greek yogurt or coconut cream
• garlic butter croutons
• avocado
• tortilla chips
• corn chips
• cornbread
• hot sauce
• scallions

Instant Pot Curried Pumpkin Soup

Instant Pot Curried Pumpkin Soup is full of fall flavors.  It's easy to make with only a few ingredients and it's great for meal prep. 

Print Pin Rate

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: instant pot curried pumpkin soup

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, chopped
• ¼ teaspoon ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 2 cups pumpkin, canned
• 3 cups chicken broth
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Set Instant Pot to saute and add olive oil.  Add onions and garlic and saute for a few minutes.
• Turn Instant Pot to soup and add all remaining ingredients.  Stir well.  Set Instant Pot to soup and set timer for 15 minutes.  Put lid on.
• You can let the steam release naturally or do a quick release by putting a dish towel over the plug and opening.  
• Season soup with more salt and pepper to taste. If you prefer a creamier soup add coconut milk and stir.  Serve with toppings.  

Notes

WW Smart Points - 4

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 653mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19080IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 2.6mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.