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Pumpkin Tuscan soup is so comforting, especially when it’s cold outside. It’s my favorite autumn soup and you can easily make it using an Instant Pot.

During the colder months of the year, I know I am not the only one that enjoys a hot bowl of soup. Especially with seasonal ingredients. It’s sort of like doubling down on the season. That’s why my favorite is my pumpkin Tuscan soup. The Tuscan vibe I get from this soup comes mainly from the tomatoes, but the pumpkin and cinnamon spice are where I get the full scope of fall.

Making soup in my instant pot is incredibly easy and a huge time saver. I love how quickly I can add the ingredients and cook them the way I need to. It only takes 8 minutes in the pressure cooker. After that, you need to blend the soup until it is smooth. Although you can substitute an immersion blender with a blender or food processor. I don’t recommend it because it’s a hassle. However, it’s better than nothing, if you don’t have the immersion blender.

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What Kind of Pumpkin Should I Use for Soup?

Not surprisingly, there are different kinds of pumpkins that are better for different kinds of things. Some pumpkins are best left for decorating, while others are good for cooking with. Although this recipe called for cans of pumpkin puree, you may wish to buy pumpkins for cooking as this is a seasonal recipe and fresh is always best. Should you decide to make your own puree from store-bought pumpkins, look for the ones with sweeter and meatier flesh such as sugar pumpkins, or Queensland Blue. The latter is sweet and golden in color once you get past the blue exterior.

How do I Thicken Pumpkin Soup?

If you use the wrong type of pumpkin the result could be watery soup. One way to thicken a watery pumpkin soup is to add a tablespoon of corn starch to a few tablespoons of soup in a separate bowl. Mix the cornstarch in and then add the mixture to the rest of the soup. Allow the pumpkin soup to simmer for a few minutes so the starch can spread.

Instant Pot Creamy Pumpkin Tuscan Soup

Makes: 4-6 servings

Ingredients:

• 1 yellow onion (medium)
• 2 C sweet potato
• 2 cans pumpkin puree (15 oz)
• 1 can tomato sauce (15 oz)
• 2 tsp honey
• 1 qt chicken stock
• 1 tsp garlic powder
• 1/4 tsp cinnamon
• 1 1/2 tsp kosher salt
• 3/4 C canned coconut milk (full fat)

Garnish Ingredients:

• Toasted pumpkin seeds
• Chopped parsley
• Sour cream

Equipment

• Instant pot (6 qt)
• Immersion blender/ blender
• Ladle
• Towel

Directions:

1. Peel and finely chop the onion. Set aside.
2. Peel and chop sweet potato.  Set aside.
3. Add the onion, sweet potato, pumpkin, tomato sauce, honey, chicken stock, garlic powder, cinnamon, and salt to an instant pot.
4. Secure the lid of the instant pot.
5. Select manual setting.
6. Set to high pressure for 8 minutes.
7. After the 8 minutes or when the timer goes off quickly release the pressure.
8. Carefully add in the coconut milk. With an immersion blender begin to blend the ingredients until well blended and smooth.
9. Add seasonings as desired.
10. Serve in individual bowls and garnish.

More delicious soup recipes

• The Best Roasted Tomato Soup Recipe
• Hearty Instant Pot Turkey Soup
• Double Noodle Soup

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