easy instant pot pumpkin soup
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5 from 11 votes

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.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Soup
Cuisine: American
Keyword: gluten free, vegan, vegetarian
Servings: 6 cups
Calories: 140kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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