Instant Pot Pumpkin Sage Soup, a simple healthy vegan pressure cooker pumpkin soup recipe made with sweet potatoes and sage. Ready in thirty minutes from start to finish, this will be your go-to fall soup favorite!
Author:Kristina Todini, RDN
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6 servings (1.5-cups each) 1x
Category:Soups & Stews
1 tablespoon olive oil
1 medium (110g) yellow onion, peeled and diced
2 garlic cloves, whole
2 pound (900g) pumpkin, peeled, seeded, and cubed (or 1 can pumpkin puree)
Heat pressure cooker to sauté setting. Add oil, onions, and garlic and cook until soft, about five minutes.
Add pumpkin, sweet potatoes, sea salt, black pepper, sage leaves, and vegetable broth. Secure lid and start soup pressure cook setting with a timer for 15 minutes.
When pressure cooking time is done, remove lid carefully. Remove and compost thyme sprigs. Blend soup with handheld immersion blender, adding more water or vegetable broth if needed for smooth soup consistency. Add more salt and pepper if needed to taste.
Notes: Add cream or coconut milk to make this light pumpkin soup thick and creamy.
Leftovers & Storage: Store in airtight container in refrigerator for up to five days, or in freezer for up to two month (or longer).
Nutrition: This simple plant-based pumpkin soup is a light dish that is low in calories. Pair with a side of bread with a healthy fat like avocado and a small side salad with nuts and seeds for a complete meal. This soup is an excellent source of vitamin A and a good source of vitamin C and potassium