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This thick, rich and creamy Instant Pot Pumpkin Soup is oil free, plant-based, and gluten free making it a healthy meal. This pumpkin soup is full of flavor and loaded with nutrition. It’s a wholesome complete meal that is low in calories and plus very easy to make.
This soup is freezer friendly so make a few batches of it and pull it out when you’re short on time. It’ll be there to save the day without sacrificing nutrients.
Ingredients you will need for Instant Pot Pumpkin Soup:
Pumpkin Puree – Use a store bought can or make it from scratch, both taste great in this recipe. Pumpkin is from a squash family and packed with fiber, which helps to keep you feeling full longer.
Vegetable Broth – Feel free to use vegetable stock instead if desired. This adds to lot of flavor in this soup and a bit of protein too.
Wildly Organic Garlic Powder – Gives a nice subtle garlicky flavor to this soup which balances out with the sweetness of pumpkin.
Wildly Organic Onion Powder – This enhances the flavors of this soup and saves you from having to chop up a fresh onion. Making it an easy weeknight dinner.
Wildly Organic Paprika – Paprika gives this soup a bold flavor and goes perfectly with the pumpkin.
Wildly Organic Non-Dairy Creamer – This is hands down my favorite creamer. It’s vegan and paleo, and made from coconut. It comes in a powder form because it is dehydrated and has a long shelf life.
Wildly Organic Walnuts – Omega 3 rich, high in fiber and protein.
Wildly Organic Pumpkin Seeds – These are a yummy super food, that are nutrition packed and full of protein.We love them as a topping on salads, soups or porridge.
This Instant Pot Pumpkin Soup will fill your home with a delightful aroma and provide you immense satisfaction from just one bowl of it. Enjoy!