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Instant Pot (Pressure Cooker) Curried Pumpkin Soup

An amazing soup for those wintery fall days, just in time for  Thanksgiving and Halloween.

Course Dinner
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author ForkToSpoon.com


  • 1 tablespoon olive oil
  • 1/2 cup onion, peeled and diced
  • 2 tesapoons minced garlic
  • 1 teasopon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 2 cups canned pumpkin
  • 3 cups vegetable broth
  • 1 tesapoon salt
  • 1 teaspoon black pepper


  1. Start by adding the olive oil to the Instant Pot. Then press the saute button.

  2. Once the oil is heated up (about 30 seconds), add the diced onions, saute until they are softened.

  3. Then add the garlic, saute until the onions and garlic are softened and translucent.

  4. Then mix in the ground ginger, curry powder, pumpkin, vegetable broth, salt, and pepper. Mix well.

  5. Add your lid, making sure it's locked into place and that the vent is turned to the sealed position. Then set the manual high pressure (or soup) for 15 minutes high pressure.

  6. When the time is done, do a natural release. Open the lid and mix well.

  7. Plate, serve and enjoy!