Instant Pot Pumpkin-Carrot Soup


Here is the perfect soup for the fall season pumpkin, vegetable broth, aromatics, and a good dose of curry comes together quickly with my Instant Pot Pumpkin Soup recipe. The soup relies on silken tofu to add a delicious creaminess and some added protein to this soup. Serve this velvety soup up the day it's made or make ahead to serve at your holiday celebration.


Ingredients for Instant Pot Pumpkin-Carrot Soup:

1-15 ounce can puréed pumpkin

1 pound carrots, peeled and chopped

6 cups vegetable broth or chicken broth (for a non-vegan soup)

8 ounces silken tofu

4 tablespoons Earth Balance or olive oil or butter for a (non-vegan soup)

2 medium onions, diced

3 cloves garlic, chopped

2 teaspoons curry powder

3/4 teaspoon coriander

1/2 teaspoon Madras curry

1/8 teaspoon cayenne pepper

Time-Saving Tip:

Prepare and freeze the soup a week in advance. Defrost and gently reheat before serving.


Let's see what we need.


We're ready to cook.



Set the Instant Pot to Saute and melt the Earth Balance. Add the carrots, onions, and spices and saute for 5 minutes. Stir in the garlic and mix until fragrant.


Add the broth and stir in the pumpkin. Cancel the Saute setting and set the Instant Pot to 15 minutes on High Pressure. Once cooked, manually release.


Add the tofu. I used a hand blender to blend the soup directly in the pot until silky smooth. If you do not have a hand-blender use a blender. If you use a blender, let the soup cool and carefully transfer it to the blender and puree until smooth. You will have to do this in batches. If you use the second method, be careful that the soup doesn't spray out of the blender. Covering the top with a dishtowel might help.



It's ready! Instant Pot Pumpkin-Carrot Soup is light, delicious, and a perfect vegan soup. This is a great start to any holiday meal but I always love making a pot of this soup and enjoying it for lunch all week long.


Enjoy!


Instant Pot Pumpkin-Carrot Soup:

  • 1-15 ounce can puréed pumpkin

  • 1 pound carrots, peeled and chopped

  • 6 cups vegetable broth or chicken broth (for a non-vegan soup)

  • 8 ounces silken tofu

  • 4 tablespoons Earth Balance or olive oil or butter for a (non-vegan soup)

  • 2 medium onions, diced

  • 3 cloves garlic, chopped

  • 2 teaspoons curry powder

  • 3/4 teaspoon coriander

  • 1/2 teaspoon Madras curry

  • 1/8 teaspoon cayenne pepper

  • Set the Instant Pot to Saute and melt the Earth Balance. Add the carrots, onions, and spices and saute for 5 minutes. Stir in the garlic and mix until fragrant.

  • Add the broth and stir in the pumpkin. Cancel the Saute setting and set the Instant Pot to 15 minutes on High Pressure. Once cooked, manually release.

  • Add the tofu. I used a hand blender to blend the soup directly in the pot until silky smooth. If you do not have a hand-blender use a blender. If you use a blender, let the soup cool and carefully transfer it to the blender and puree until smooth. You will have to do this in batches. If you use the second method, be careful that the soup doesn't spray out of the blender. Covering the top with a dishtowel might help. Time-Saving Tip:

  • Prepare and freeze the soup a week in advance. Defrost and gently reheat before serving.