The first day of fall means pumpkin season is upon us. Pumpkin spice, pumpkin soup, pumpkin ravioli with sage brown butter – I am here for it all!
Let’s get started with Instant Pot Pumpkin Soup. It is so good to be back to my Instant Pot. If you need Instant Pot inspiration join the Weekly Dish Instant Potters Facebook group here and see what 14,000 other Instant Pot lovers are up to.
No Crocktober is complete without a pumpkin soup recipe. Whether you like your soup smooth or topped with some crunchy bits, this recipe is super versatile.
Pumpkin Soup Mix-Ins
Fried Sage Leaves
- Pinch off leaves from sage. Heat oil in a small skillet over medium-high heat until hot.
- Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Prosciutto Crisps
- Heat the oven to 400 degrees and line a baking sheet with parchment paper.
- Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown.
- Bake until the slices shrivel and turn golden, 10-12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.
- They crisp up as they cool.
Roasted Pumpkin Seeds
- Preheat oven to 350 degrees F.
- Toss 1 cup of seeds in a bowl with 1 teaspoon avocado or vegetable oil and s1 teaspoon kosher salt.
- Spread the seeds in a single layer on a baking sheet and bake for about 35-40 minutes or until golden brown; stir occasionally.
Crispy Shallots
- Slice 4 shallots thinly into rings
- Toss with 2 Tablespoons of Olive Oil
- Saute the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes. Or until they’re golden.
- Remove them from the pan to a paper towel-lined plate or use them right away for garnishing.
Creamy Pumpkin Soup
This Creamy Pumpkin Soup can be made in an Instant Pot or slow cooker. It's an easy weeknight meal when you pair it with some bread.
Ingredients
Instant Pot Version
- 1 Tsp coconut oil
- half medium-size onion – grated on a box grater
- 2 cloves of garlic microplaned
- 2 tsp powdered ginger
- 1/2 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground sage
- 1 Tbsp salt
- 1 tsp pepper
- 2 15 oz cans pumpkin puree
- 3 cups chicken or vegetable broth
- 2 Tbsp maple syrup
- 2/3 cup heavy cream
- Additional salt and pepper to taste
Slow-Cooker Version
- 2 15 oz cans (or 4 cups) pumpkin puree
- 1/4 cup brown sugar
- 1 cup onion diced
- 2 Tbsp minced garlic
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 4 cups (1 qt) vegetable or chicken broth
- 1 cup half and half
Instructions
Instant Pot Version
- Set Instant Pot to the saute feature.
- Add coconut oil, grated onions, and all the spices, and sautee until onion is cooked through
- Add the garlic and sautee one more minute
- Add the pumpkin puree, broth, maple syrup, and cream, and stir
- Set on manual and close the pot cook for 4 minutes
- Release pressure and open the pot, and stir
- Season with additional salt and pepper to taste and serve with your favorite toppings.
- Process with a blender, but be careful the soup will be hot. If using a stand blender, work in batches with half at a time and vent the top with a towel to ensure the hot liquid doesn't come out the top when you turn it on.
Slow-Cooker Version
- Add pumpkin, brown sugar, garlic, onion, ginger, cumin, turmeric, salt, pepper to the slow cooker and stir to combine.
- Add broth and mix well to fully combine.
- Cover and cook on low for 6 hours.
- Process with a blender, but be careful the soup will be hot. If using a stand blender, work in batches with half at a time and vent the top with a towel to ensure the hot liquid doesn't come out the top when you turn it on.
