Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup


Butternut Squash 4 Cups
Pumpkin Puree 15 oz can
Onion 2
Carrots 3
Vegetable Broth 1 carton
Non Dairy Cream 1 Cup
Ground Sage 1 Tablespoon
Ground Nutmeg 1/4 teaspoon
Smoked Paprika 1/4 teaspoon
Salt & Pepper

What’s not to love about a soup that gets made in one pot with no stress at all!

Most of these ingredients can be purchased already peeled and chopped if you really need another short cut.

  1. Add a little oil then add the peeled and chopped Butternut Squash, peeled chopped Carrots & chopped Onions to the instant pot and put on Saute mode for about 3 minutes.
  2. Add the other ingredients, minus the Cream, stir then seal the lid and set the timer for 8 minutes.
  3. Release the pressure.
  4. Using a hand or immersion blender, blend until smooth.
  5. Taste and season.
  6. Stir through the Non-Dairy Cream and serve.



Skill Level