Pressure Cooker Cream of Pumpkin Spice Soup

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 5.0 based on 5 customer reviews
Pressure Cooker Cream of Pumpkin Spice Soup
Pressure Cooker Cream of Pumpkin Spice Soup
Recipe Image for Print

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 teaspoon ground white pepper
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 pinch ground cinnamon
  • 4 pounds fresh pumpkin, cut into cubes
  • 1 (1 inch) piece fresh ginger, peeled and diced
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • 1 cup heavy whipping cream

Appliances

For best results, we recommend using:

Directions

  1. Heat oil in pressure cooker set to Sauté on Low/Normal/High.
  2. Sauté onion, pepper, nutmeg, clove, and cinnamon in hot oil until onion starts to look translucent, 3 to 5 minutes.
  3. Push onion to one side of the pot; add just enough pumpkin cubes to cover the cooking surface of the pot and cook, stirring infrequently, until browned. about 5 minutes.
  4. Pour stock into the pot; add remaining pumpkin and ginger.
  5. Lock pressure cooker lid in place and set steam vent to Sealing.
  6. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
  7. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
  8. Blend cream into the soup using an immersion blender until smooth.
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!

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

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 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 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 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 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.