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Creamy Vegan Instant pot Pumpkin soup

This creamy and comforting pumpkin soup is perfect for fall! Made with sweet pumpkins, cashews and spices, this easy Instant pot pumpkin soup is Vegan, healthy and bound to become a family favorite!

This cold weather calls for something warm and comforting! And what better than this creamy vegan Instant pot pumpkin soup to help us warm up! A bowl of this warm soup, a huge fluffy blanket to snuggle up in and some cheesy movie in netflix, its my kinda perfect night 🙂 Oh yes, you have to finish it with some chocolate dipped stawberries. You get the picture don’t you? Healthy, guilt free indulgence on a cold night.

What I like about this delicious goodness is that you can easily convert this creamy pumpkin soup to a perfect sauce for your pasta. Add 1 cup broth less than mentioned in the recipe and blend it to a creamy sauce and add it to cooked pasta. And oh, add some more nutritional yeast and vegan cheese to it before you add it to the pasta. When you have littles ones who are not so fond of soups, this is a great hack. Mine certainly relished it!

I originally made this recipe as a vegan pasta sauce for my little one. As I was tasting the sauce, I thought this would work beautifully as a soup too. And I was right. This recipe is a keeper 🙂

Why should you be making this Instant pot Vegan Pumpkin soup?

This soup is

  • Creamy
  • Delicious
  • Comforting
  • Easy to make
  • Kid friendly
  • Can be used as pasta sauce

If you like this vegan Instant pot pumpkin soup, you will also like these pumpkin / squash recipes

Butternut squash chutney

pumpkin sambar

Instant pot Olan

Serve this creamy vegan instant pot pumpkin soup with some crispy kale or brussel sprouts. You could also cheese it up with some vegan cheese or add a dash of maple syrup for subtle sweetness! They all work well!

5 from 9 votes
Instant pot vegan pumpkin soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Warm and comforting pumpkin soup with garlic, thyme and cashews

Course: Soup
Cuisine: American
Keyword: instant pot
Servings: 3
Author: Preethi Venkatram
Ingredients
  • 4 heaping cups roughly chopped pumpkin
  • 7 to 8 cloves garlic
  • 1/3 tsp red pepper flakes
  • 1/2 onion roughly chopped
  • 1/4 cup nutrritional yeast
  • 15 to 20 cashews (can substitute with almonds too)
  • 21/2 cups vegetable broth
  • 1 bay leaf
  • 2 to 3 sprigs thyme
  • 1/2 tbsp olive oil / butter
  • 1 tsp salt (or as needed)
  • 1/2 small potato (optional)
Instructions
Instant pot method:
  1. Add oil to your instant pot and switch on the saute mode (High)

  2. Add the garlic, onions (both roughly chopped) and saute for about a minute.

  3. Now add the pumpkin and saute for 7 to 8 minutes until you see some color on the pumpkins. (gives a nice flavor to the soup) It is ok if they stick to the bottom of the pan, because we will be adding broth in the next step. So try and get as much color as possible.

  4. Now add the broth, salt, cashews, potato, thyme sprigs. Scrape the bottoms of the pan if needed. Cook on manual high for 3 minutes. Release pressure naturally or after 5 minutes.

  5. Open up add the nutritional yeast, adjust salt as needed and blend everything using a hand blender or wait for it to cool down and blend it a blender until nice and creamy.

  6. Serve hot garnished with crispy kale / brussel sprouts

Normal Method:
  1. Place the pumpkin, onions, potato and garlic in a baking tray and adda bit of salt. Now roast them in the oven at 400 F for 20 to 25 minutes. Alternatively, you could saute them in an iron skillet until they are nice and roasted. Saute them in high heat until you see some color on the pumpkins.

  2. When you see some color, add the cashews, bayleaf, chilli flakes, salt, broth and simmer for 7 to 8  minutes until the veggies are nice and tender.

  3. Now add the nutritional yeast and mix everything well. Blend everything well using a hand blender or a normal blender.

  4. Serve hot with crispy kale / brussles sprouts.

Recipe Notes

Can substitute vegetable broth with water. But Vegetable stock gives it a beautiful flavour.

Some other Instant pot soup recipes that you can try –  Carrot turmeric and coriander soup, moong dal loats and veggie soup, Banana stem soup. All of these are perfect for this cold weather!

Tried this Creamy pumpkin soup recipe? Don’t forget to rate them by clicking the stars near the comments button! Pin them for future use on Pinterest.  If you do try the recipe, click a picture and share them on instagram / facebook! Use the hashtag #cookingwithpree so that I can see what you guys are cooking 🙂

Preethi

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