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Recipe for Instant Pot Roasted Pumpkin Soup

Easy Instant Pot Roasted Pumpkin Soup

  • Author: RecipeTeacher
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings


This delicious roasted pumpkin soup is loaded with a cornucopia of fresh ingredients to bring out all the natural, wonderful flavors of the pumpkin. The perfect, warm, comforting soup on a cool autumn day.


  • 1 (4lb) Pie Pumpkin
  • 2 medium celery stalks
  • 3 medium carrots
  • 1 small onion
  • 1 tbs grated ginger
  • 1 tsp minced garlic
  • 2 tbs butter
  • 1 tsp thyme
  • 1 tsp nutmeg
  • Chicken broth (32oz)
  • 1 tbs olive oil


  1. Cut stem off pumpkin, cut pumpkin in half vertically and scoop out seeds and stringy insides.
  2. Brush inside flesh with olive oil and sprinkle with thyme
  3. Place pumpkin halves upside down on a baking sheet lined with parchment. Poke a few holes into the pumpkin halves with sharp knife.
  4. Roast at 350°(F) for 45-60 minutes until outside skin is very soft and easily poked through with a knife or fork.
  5. Let cool for a bit and scoop out inside flesh with a spoon or ice cream scoop and set aside on a plate. Should be approximately 4 cups.
  6. Set Instant Pot to sauté mode and add butter. When hot and butter is melted, add onion, carrots and celery. Sauté for about 5 minutes until onions are translucent. Add garlic during final minute.
  7. Press cancel to stop sauté mode and add pumpkin, broth, ginger and nutmeg. Stir.
  8. Secure lid and pressure cook on high pressure for 15 minutes. After 15 minutes quick release the pressure.
  9. When pin drops, carefully remove lid. Use an immersion blender and blend soup to a silky smooth consistency. Add water as needed if soup is too thick.
  10. Serve with sourdough bread, roasted pumpkin seeds, cinnamon or additional nutmeg.
  • Prep Time: 15 min
  • Cook Time: 75 min
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American