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–+ servings
Bowl of pumpkin soup, with the Instant Pot in the background.

Instant Pot Autumn Squash Soup Recipe – Panera Copycat!

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
15 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

Enjoy a creamy seasonal delight any time of year with this Instant Pot Autumn Harvest Squash Soup, inspired by the beloved Panera recipe! Rich and flavorful, this soup captures the essence of fall with its delicious blend of ingredients, making it a comforting choice for every season.

Ingredients 

  • 1 tablespoon olive oil
  • 1/2 cup onions, diced
  • 2 teaspoons garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 2 cups pumpkin, canned
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Start by adding the olive oil to the Instant Pot. Then press the saute button.
  • Once the oil is heated up (about 30 seconds), add the diced onions, saute until they are softened.
  • Then add the garlic, saute until the onions and garlic are softened and translucent.
  • Then mix in the ground ginger, curry powder, pumpkin, vegetable broth, salt, and pepper. Mix well.
  • Add your lid, making sure it's locked into place and that the vent is turned to a sealed position. Then set the manual high pressure (or soup) for 15 minutes high pressure.
  • When the time is done, do a natural release. Open the lid and mix well.
  • Plate, serve, and enjoy!

Equipment

  • Instant Pot
  • Wooden Spoon

Nutrition

Serving: 1ServingCalories: 35kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 645mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 2663IUVitamin C: 4mgCalcium: 14mgIron: 1mg