Name: Instant Pot Thai Pumpkin Soup
Prep time: 5 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1 small onion, diced; 1 red pepper, diced; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 1/2 tablespoons Thai red curry paste; 3 cups pumpkin puree; 5 cups chicken broth; 1 lime, juice; 1/2 teaspoon sriracha sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (398mL, 13.5 fl oz) coconut milk; 1/3 cup chopped cilantro, plus more for garnishing; 1/2 cup peanuts, for garnishing

Jump to Recipe

This Instant Pot Thai pumpkin soup is so easy to make and tastes fantastic! It’s the perfect easy weeknight meal, or quick lunch recipe.

If you’re looking for a quick and easy soup recipe that is perfect for the fall, this Instant Pot Thai pumpkin soup is it!

It’s so quick and easy to make. Just toss everything except the coconut milk and cilantro into the Instant Pot and pressure cook for 5 minutes. Blend it all up, stir in the coconut milk and cilantro, and the soup is done.

Even with the time it takes for the Instant pot to come to pressure, this soup only takes about 20 minutes to make. And most of that time is completely hands off.

This soup is a little bit spicy, but not overly so. If you don’t like spicy food at all, I would recommend omitting the sriracha sauce. The Thai red curry paste will still give it a bit of heat though, so be aware of that.

That being said, my kids still ate this and they don’t like spicy food at all so it is not overly spicy.

We love this Instant Pot Thai pumpkin soup for a light meal, or for lunch. It’s easy and delicious, and is ready very quickly!

How long does pumpkin soup last in the fridge?

Pumpkin soup will keep in the fridge for 4-5 days, or you can freeze it for up to 3 months.

To freeze it, let it cool completely and then freeze it in an airtight container or a ziplock bag (laid flat). Defrost it on low heat in the microwave or on the stove, or in the fridge overnight.

Reheat cold pumpkin soup gently over low heat on the stove or in the microwave.

What should I serve with Instant Pot pumpkin soup?

We like to have some kind of crusty bread, these buttermilk biscuits, or these dinner rolls with pumpkin soup.

This Thai pumpkin soup is best served with toppings as well. We like sour cream (or a drizzle of coconut milk), cilantro leaves, and peanuts on top of this soup.

How to make Instant Pot Thai Pumpkin Soup:

This Instant Pot pumpkin soup is very much a dump and go meal in the pressure cooker. Toss all the ingredients except the coconut milk and cilantro into the Instant Pot and let it cook at high pressure for 5 minutes.
I have an 8 quart Duo Instant Pot, but this soup should work well in a smaller 6 quart Instant Pot as well.
This pumpkin soup reheats well if you have leftovers. Reheat it gently over low heat on the stove or in the microwave.
Replace the chicken broth with vegetable broth to make this a vegan soup recipe.
You can also make this soup in the slow cooker if you prefer. You can find the recipe for Slow Cooker Thai Pumpkin Soup here.

Here are some more great soup recipes for you:

Yield: serves 6-8

Instant Pot Thai Pumpkin Soup

This Instant Pot Thai pumpkin soup is so easy to make and tastes fantastic! It's the perfect easy weeknight meal, or quick lunch recipe.

Prep Time 5 minutes

Cook Time 5 minutes

Pressurizing Time 10 minutes

Total Time 20 minutes

Ingredients

1 small onion, diced
1 red pepper, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/2 tablespoons Thai red curry paste
3 cups pumpkin puree
5 cups chicken broth
1 lime, juice
1/2 teaspoon sriracha sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (398mL, 13.5 fl oz) coconut milk
1/3 cup chopped cilantro, plus more for garnishing
1/2 cup peanuts, for garnishing

Instructions

In the insert of the Instant Pot, stir together the onion, red pepper, garlic, ginger, Thai red curry paste, pumpkin puree, chicken broth, lime juice, sriracha sauce, salt, and pepper.
Place the lid on the Instant Pot and turn it to the locking position. Make sure the vent is turned to the sealing position.
Cook on high pressure for 5 minutes. The Instant Pot will take 10-15 minutes to come to pressure and then will start counting down the 5 minutes of pressure cook time.
When the cook time is completed, quick release the pressure and then remove the lid from the Instant Pot.
Blend the soup with an immersion blender until it is smooth.
Stir in the coconut milk and the chopped cilantro.
Serve the soup with sour cream (or a drizzle of reserved coconut milk), more chopped cilantro, and chopped peanuts.
This soup keeps well in the fridge in an airtight container for up to 5 days, or can be frozen for up to 3 months.