Easy Instant Pot Pumpkin Soup (Whole30 Paleo) – you’ll fall in love with this easy creamy pumpkin soup!  So simple and full of nutrition and delicious flavor, this soup is perfect for a chilly fall day.  

easy instant pot pumpkin soup

With the first official day of fall only a couple days away, it’s time to bust out the pumpkin recipes!  I’ve been making this Creamy Pumpkin Soup this month while on a round of Whole30 and it’s become a fast favorite!

Soup season might be my favorite season.  Soup is naturally nutritious and nothing beats a warm bowl of your favorite comforting soup on a chilly day.  I especially love to make soups in the Instant Pot because it is SO easy and fuss-free!

Easy Instant Pot Pumpkin Soup Recipe

This Pumpkin Soup contains only 6 simple ingredients, and the Instant Pot does all the work.  Meaning you can throw everything in the pot, wait, and blend it up when it’s done.  That’s it!

The carrots bring a little sweetness to this savory soup and the coconut milk gives it that silky texture.  If you’ve had pumpkin on the brain and have been waiting patiently for the season to arrive, let this be one of the first recipes you make.  It’s seriously so simple and delicious!


  • Canned pure pumpkin
  • Carrots
  • Onion
  • Garlic
  • Chicken broth – substitute vegetable broth to keep this vegetarian/vegan.
  • Canned Coconut milk – full fat is best!
  • Sea Salt and Black Pepper

How to Make Pumpkin Soup

  1. First, roughly chop the carrots and onions. Because this soup gets all blended up, there is no need to peel the carrots.  Just one more step you can skip, making this recipe even easier!
  2. Add the carrots, onions, pumpkin puree, garlic, and broth to the pot.  To make this a Vegan soup, use vegetable broth instead of chicken broth. Stir well.
  3. Seal the lid and cook for 8 minutes on Manual setting (high pressure.)
  4. Quick release the pressure or allow for natural release. Puree the soup using an immersion blender.
  5. Stir in the coconut milk.
  6. Once the coconut milk has been stirred in, I taste it for seasoning and add salt and pepper.
  7. Add a little dash of red pepper or tabasco if you like a spicy kick.

More Easy Instant Pot Soup Recipes

Love this pumpkin soup?  Here are some more recipes to try:

Instant Pot Cream of Broccoli Soup

Instant Pot Creamy Herbed Chicken Stew

Instant Pot Chicken & Wild Rice Soup

Detox Turmeric Veggie Soup

Instant Pot Hamburger Soup

Instant Pot Healing Chicken Soup

If you make any of my recipes, don’t forget to tag me in your photos on Instagram!  I love to see what you’re making!

easy instant pot pumpkin soup

Easy Instant Pot Pumpkin Soup

easy instant pot pumpkin soup

Did you make this recipe and love it too?  Please leave your rating and review below!

easy instant pot pumpkin soup

Easy Instant Pot Pumpkin Soup (Whole30 Paleo)

Easy Instant Pot Pumpkin Soup (Whole30 Paleo) - you'll fall in love with this easy creamy pumpkin soup! So simple and full of nutrition and delicious flavor, this soup is perfect for a chilly fall day.
4.95 from 18 votes


  • 15 ounce can pure pumpkin
  • 4 carrots, cut into chunks
  • 1/2 medium yellow onion, cut into chunks
  • 2 teaspoons minced garlic
  • 3 cups low sodium chicken broth, or vegetable broth
  • 1 cup full fat coconut milk
  • salt and pepper


  • Place pumpkin, carrots, onion, garlic, and broth into the Instant Pot.  Stir to combine.  Seal lid and cook on Manual setting for 8 minutes.
  • Quick release or naturally release pressure when cycle is complete.  Use an immersion blender to puree the soup until smooth and creamy.
  • Stir in coconut milk and add salt and pepper to taste.


Calories: 140kcal, Carbohydrates: 13g, Protein: 4g, Fat: 9g, Saturated Fat: 7g, Sodium: 72mg, Potassium: 480mg, Fiber: 3g, Sugar: 4g, Vitamin A: 17825IU, Vitamin C: 6.9mg, Calcium: 48mg, Iron: 2.6mg

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