Instant Pot Creamy Pumpkin Tuscan Soup is insanely easy and totally delectable. This warming, nourishing fall recipe is gluten-free, dairy-free, paleo, whole30 recipe.
It started with this creamy Tuscan Pumpkin Sauce.
Then there was Crockpot Tuscan Pumpkin Soup.
And now there’s this insanely easy, totally delectable version made in the Instant Pot.
Okay, I’ll admit it, I’m a tad pumpkin crazy.
The thing is, though, when you use the canned variety it’s just such a simple way to add more veggies to your diet, in a totally comforting and tasty way.
And who doesn’t want to curl up with a cozy bowl of nourishing fall-flavored soup on a chilly fall or winter night?
I did add some sweet potato to this version to add a little body to the soup, and I’ve provided a bunch of suggestions for toppings or sides to fill out the rest of the meal.
I love fresh rosemary as a topper, but if you don’t have it or don’t want to use it, no worries; there are plenty of other options.
One note: this one doesn’t pack a ton of protein, so you may want to top it with something a little extra. Again, you’ll find suggestions in the notes.
I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Instant Pot Creamy Pumpkin Tuscan Soup!
Recipe & Kid Friendly Adaptations
1 | Bump up the protein by topping with some cooked crumbled sausage or roasted chickpeas.
2 | Serve with Grilled Hummus, Apple and Caramelized Onion Sandwiches or grilled cheese sandwiches.
3 | Top with toasted pumpkin seeds, chopped fresh rosemary, greek yogurt or sour cream.
This Recipe Is
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, vegan, vegetarian, paleo, and whole30
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Instant Pot Creamy Pumpkin Tuscan Soup (Dairy-Free, Whole30)
1 medium yellow onion, finely chopped
2 cups peeled, chopped sweet potato
2 (15-oz) cans pumpkin puree (not pumpkin pie filling)
1 (15-oz) can tomato sauce
2 teaspoons honey or maple syrup (optional, omit for whole30)
1 quart chicken or vegetable stock
1 teaspoon granulated garlic powder
¼ teaspoon cinnamon
1 ½ teaspoon kosher salt
¾ cup full-fat coconut milk (from a can)
Optional toppings: toasted pumpkin seeds, chopped fresh rosemary, greek yogurt or sour cream
1. Add the onion, sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt to 6-quart electric pressure cooker.
2. Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.
3. When the pressure cooker timer is done, quick release the pressure.
4. Add the coconut milk. Using an immersion blender, blend until well combined and very smooth. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.
5. Taste and add additional salt if desired.
Makes 4-6 servings.
Crockpot Variation: Try this version and add sweet potato.
Stovetop Variation: Heat the onion and 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Cook until softened, about 5-8 minutes, stirring occasionally. Add the sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt, stirring to combine. Cover, bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 25-30 minutes. Follow step 4 and 5, then serve.
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