Fall is definitely in the air. Fall weather means pumpkin spice recipes, it also means more soup! I decided to combine those worlds with this recipe. I also added sweet potatoes as another veggie to the mix.
Calories: 105 Fat: 2G Net Carbs: 12G Protein: 5G
I love to use the Instant Pot to make baked potatoes and sweet potatoes. It truly saves so much time! It takes 45 minutes to an hour to bake sweet potatoes in the oven. You can make them in the Instant Pot in 1/3 of that time.
If you don’t have an Instant Pot you can use a slow-cooker to prepare this recipe. You can also cook it on the stove.
How Do You Cook Pumpkin in the Instant Pot?
For fresh pumpkin, you will need to use the trivet rack that comes with the Instant Pot. For every 2 pounds of fresh pumpkin, you will need 1/2 cup water. Place the pumpkin flesh on the trivet and pressure cook for 15 minutes.
Pureed pumpkin is used in this recipe. It can be cooked for 5 minutes in the Instant Pot.
How Do You Make Pumpkin Soup From Scratch?
Follow the instructions above using fresh pumpkin. Add spices to the soup and pressure cook in accordance with instructions noted below.
What Spices Do You Add to Pumpkin Soup?
I like to use cinnamon, nutmeg, ginger, salt and pepper.
How Long Does it Take to Cook Pumpkin in an Instant Pot or Pressure Cooker?
Fresh pumpkin tastes 15 minutes.
You can do a lot with this soup in terms of toppings. You can top the soup with pumpkin seeds, croutons, cooked and crumbled bacon, and so much more.
Pair this soup with an Instant Pot Pumpkin Spice Latte!
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
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How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
Instant Pot Pumpkin Spice and Sweet Potato Soup
Ingredients
- 1 cup pureed pumpkin
- 2 medium sweet potatoes peeled
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp chopped ginger
- 2-3 garlic cloves chopped
- 1/2 cup yellow onion diced
- 1 1/2 cups unsweetened almond milk
- 1 15oz can chicken broth or vegetable broth
Instructions
- Place 1 cup of water in the Instant Pot. Add the trivet to the pot. This comes with the device.
- Place the sweet potatoes on top of the basket. Close the lid and seal. Set to Manual High Pressure for 16 minutes.
- Allow the steam to release naturally instead of the quick release.
- Remove the sweet potatoes and mash.
- Add the mashed sweet potatoes and the remaining ingredients to the spot. Stir to combine.
- Close the lid and seal. Cook on Manual High Pressure for 5 minutes.
- Allow the steam to release naturally instead of the quick release.
- Use an immersion blender to puree the soup until smooth. You can also use a standard blender.
- Cool before serving.
Stone
Friday 14th of October 2022
I made this today. Followed the recipe exactly except added a bit more cinnamon. It was really bland. I’m hoping if it sits in the refrigerator for a couple days it will be better.
staysnatched
Friday 14th of October 2022
All potatoes are bland. If it doesn’t suit your taste add more spice.
Debbie
Wednesday 18th of November 2020
How would you change it to cooking on the stove? I really want to try this recipe.
staysnatched
Wednesday 18th of November 2020
You would cook it until the sweet potatoes are soft.
Jennifer
Friday 23rd of October 2020
This soup is amazing! I finally bought an Instapot but only because I started following Brandi. I love her recipes!
staysnatched
Monday 26th of October 2020
Yay! I'm so glad you enjoyed it!
Martha
Sunday 16th of September 2018
I count freestyle points with weight watchers and I need to know how many ounces are in those two medium sweet potatoes.
staysnatched
Monday 17th of September 2018
The ounces will vary. You should weigh the sweet potatoes you purchase and input that actual weight into your calculator.
Sabrina Kirk
Thursday 23rd of August 2018
Your pumpkin spice soup looks very easy. However, you say use 1 can of broth - how many oz are you talking about - cans come in all sizes! Your recipe would be even better if you were more specific in the amount of the ingredients needed. Besides the pumpkin you could say how many oz by weight for the sweet potato. And maybe mention how many oz or cups for the onion rather than saying 1/2 an onion. Also there was no link to your video presentation. Thanks for the recipe - looking forward to making it soon.
staysnatched
Friday 14th of September 2018
Thank you for your suggestions on this post! I did make some changes to the recipe. Are you viewing on desktop or mobile? On desktop the video auto plays on the right side of the post. On mobile you have to press play on the video which displays directly above the recipe card.