Pressure Cooker Cream of Pumpkin Spice Soup

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 5.0 based on 6 customer reviews
Pressure Cooker Cream of Pumpkin Spice Soup
Pressure Cooker Cream of Pumpkin Spice Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

All pumpkins are edible, but some varieties are best for cooking while others are best for carving. Look for varieties such as Baby Bear, Baby Pam, Cinderella, Fairytale, Long Pie, and Winter Luxury pumpkins. Not only do they have fun names, but they are best for cooking and eating!

For more holiday-inspired recipes, you might enjoy:

Pressure Cooker Cream of Extra Vegetables Soup

Pressure Cooker Cranberry Sauce

Pressure Cooker Holiday Ham with Honey-Maple Glaze

Nutrition Facts

Per Serving: 184 calories; 17g fat; 7.4g carbohydrates; 2g protein; 45mg cholesterol; 827mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 184 Calories from Fat 151
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 48%
Trans Fat 0.5g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5.3g
Cholesterol 45mg 15%
Sodium 827mg 34%
Total Carbohydrate 7.4g 2%
Dietary Fiber 1g 4%
Sugars 4.0g
Protein 2g
Vitamin A 72% Vitamin C 7%
Calcium 3% Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

We really liked this when it was cooking because the house smelled amazing, but when you actually tasted it, it was really pepper-front and the pumpkin spices got entirely lost. Looking forward to round two, when I will be doubling the nutmeg and clove, greatly increasing the cinnamon and replacing at least some of the black pepper with chipotle chili powder. Very strong base here. Tempted to drop roasted potatoes into this, too. You could thin it a bit with more stock and use it as a base for rice noodles in a bastardized pho, too. Really, there are a lot of ways to go with this if you treat it as a starting point.

Image of Katie Hason

Katie Hason says:

If you like pumpkin spice, you will go crazy for this dish. I've put my pressure cooker to use so many times this fall, but this is definitely one of my favorite recipes to date. I love all of the rich and savory flavors, this is good enough to be on a restaurant menu.

Image of Laura Griffin

Laura Griffin says:

I loved this delicious pumpkin spice soup. It's so perfect for fall! I loved the onion flavors together with the spices. This is a great, healthy option for lunch or dinner and one of my favorite soup recipes.

Image of Jordan Clark

Jordan Clark says:

I used chicken stock instead of vegetable stock for this recipe, and skipped the cinnamon. I thought to myself there is no way this will quick in just 10 minutes, but it did! The immersion blender was perfect, and way easier than cleaning out my larger blender.

Image of Jeremy Hughes

Jeremy Hughes says:

I had no idea that some pumpkin varieties were better than others. I used Baby Pam. During the fall, I make this recipe a lot. I also use a yogurt drizzle instead of whipping cream. If you like the ginger flavors, I recommend adding extra. Ginger paste works really well.

Image of Nancy Gandhi

Nancy Gandhi says:

Excellent. I added carrots. Also, cream is not vegan, so I used coconut milk, as described in your email. I will definitely make it again.