Vegan Instant Pot Pumpkin Soup

Vegan Instant Pot Pumpkin Soup. In 2017 I was diagnosed with a gluten and dairy allergy. That is when I started exploring a more plant-based lifestyle, recently John and I decided to try going fully plant-based diet. I have really enjoyed trying new recipes and finding ways to make old favorites plant-based. Small choices can lead to big change and I love sharing ways for you guys to be able to take the next best step for your journey.  Here is my Vegan Instant Pot Pumpkin Soup.

Start by roughly chopping a medium yellow or sweet onion and placing it in the pressure cooker. Pumpkin Soup Next, add 4 cloves of minced garlic, 2 cans of pumpkin puree (not pumpkin pie filling), 1 (15oz) can of tomato sauce, 3 cups of vegetable stock, 1/4 tsp cinnamon, and 2 tsp of salt. Vegan Instant Pot Pumpkin Soup Then stir to combine. Vegan Instant Pot Pumpkin SoupMake sure your Instant Pot is set to seal.  (obligatory make sure you follow the manufacturer's instruction comment so that I am not liable if you have a pressure cooker mishap) Set your pressure cooker for high pressure for 15 minutes. After the timer has completed on your pressure cooker, quick release the pressure. Carefully remove the lid and give the mixture a stir. Next, roughly chop a handful of fresh rosemary and sage and stir it into the soup. Pumpkin Soup Finally add 1/2 cup of unsweetened Almondmilk to make the soup nice and creamy. Pumpkin Soup Vegan Instant Pot Pumpkin Soup. Finally serve and garnish with a piece of fresh rosemary! ENJOY!

Here is my Vegan Instant Pot Pumpkin Soup.

Vegan Instant Pot Pumpkin Soup.

If LOVE this Vegan Instant Pot Pumpkin Soup recipe, you are sure to love some of my other yummy pumpkin recipes: Savory Pumpkin Shredded Chicken and Pumpkin Spice Coffee!

Shop all of my favorite kitchen products here!

Vegan Instant Pot Pumpkin Soup

  • Yield: 6 Servings
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes

Ingredients

  • One Medium Sweet Onion (Chopped)
  • 4 cloves of minced garlic
  • 2 (15 oz) cans of pumpkin puree (not pumpkin pie filling)
  • 1 (15oz) can of tomato sauce
  • 3 cups of vegetable stock
  • 1/4 tsp cinnamon
  • 2 tsp of salt
  • 2 TBSP Fresh rosemary (chopped)
  • 2 TBSP Fresh Sage (Chopped)
  • 1/2 cup of unsweetened Almondmilk

Instructions

  1. Add all ingredients except for rosemary and almond milk into the Instant Pot and stir to combine.

  2. Set Instant Pot to seal.  (obligatory make sure you follow the manufacturer's instruction comment so that I am not liable if you have a pressure cooker mishap) Set your pressure cooker for high pressure for 15 minutes.

  3. After the timer has completed on your pressure cooker, quick release the pressure. Carefully remove the lid and give the mixture a stir.

  4. Add almond milk, rosemary, and sage and stir.

  5. Garnish with a piece of fresh rosemary! ENJOY!

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