My easy pressure cooker pumpkin and apple soup recipe is so easy to make and full of flavour. Perfect for those days when the nights are drawing in and you need a burst of autumn sunshine. It’s also fat free!
Easy pressure cooker pumpkin soup
Light but warming, frugal yet indulgent, a good bowl of soup can lift you like a hug from a dear friend. And this gorgeous, glowing pumpkin soup recipe with a twist of apple is a really good soup.
See also
- Easy to make, this dump and start pressure cooker tomato soup is made with canned tomatoes
- Pressure cooker carrot and lentil soup is another easy dump and start soup
- Try this pressure cooker butternut squash soup with orange and spice
This dump-and-start pressure cooker pumpkin and apple soup makes the most of the fact that foods harvested together so often pair perfectly in a dish.
Nutritious and naturally vegan, this soup tastes great. What’s more, it’s incredibly easy to make and fat free too. This is a great dish for anyone under doctor’s orders to avoid all fat, as you don’t have to compromise on flavour.
For the rest of us, adding just a little fat in the form of a smear of butter on your bread or a drizzle of pumpkin oil as a garnish helps to absorb all those wonderful vitamins and minerals, so feel free to indulge.
Why make dump and start easy pumpkin and apple soup
- Full of flavour
- Incredibly easy and fuss free
- Nutritious, satisfying and fat free
- Adaptable – adjust the quantities and spicing
- Affordably impressive
Easy pumpkin and apple soup – ingredients
- Pumpkin – deseeded, peeled and roughly chopped. I find the smaller ones have more flavour but you can use whatever you like and buy it ready prepared if you prefer.
- Garlic – one clove, peeled and finely chopped or crushed
- Carrot – peeled and roughly chopped
- Celery – one stick, roughly chopped
- An apple – Any sort. Core and roughly chop it. You don’t need to peel unless you want to.
- Spices – garam masala or pumpkin spice as you prefer
- Stock/broth – 2 cups
- Lemon – juice of half a lemon to enhance the flavour
How to make easy pumpkin and apple soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this pumpkin and apple soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Deseed, peel and roughly chop the pumpkin. Peel and roughly chop the carrot and garlic. Chop and de-string the celery and core and chop the apple. Then put all the ingredients in your electric pressure cooker or Instant Pot.
Step Two – Check that the seal is in the lid correctly, and that the weight is set to pressure. Select the soup programme, or cook on high for 7 minutes.
Step Three – Leave on natural pressure release setting/keep warm for five minutes. Then release the remaining pressure. Open the lid and use a stick blender to blend the soup to a smooth, velvety texture.
Taste and adjust the seasoning if necessary, and if the soup is very thick you can add a little extra stock. Serve hot and enjoy!
Serving suggestion
Serve this easy dump and start pressure cooker pumpkin soup with delicious fresh bread. Homemade is always best, so try my easy root vegetable bread, this light rye bread recipe or a delicious honey and rye sourdough.
I like to make the most of soup by adding an interesting garnish, and this time I chose sour cream, pumpkin seeds and parsley.
You could also try a swirl of your favourite flavoured oil (green pumpkin seed oil both pretty and so delicious), cream, coconut yogurt or a little cream cheese. Crumble over a little blue cheese or scatter some crispy bacon lardons. Add texture with crunchy croutons or some fried sage.
Variations
- Stir through a can of cooked, rinsed beans to bulk it out.
- Change the seasoning, using your favourite spices.
- Add some parsnips to the mix – they pair beautifully with both pumpkin and apples.
Storage
Fridge – Allow your pressure cooker easy pumpkin and apple soup to cool. Then pour into containers and seal. It will keep in the fridge for up to 3 days. Reheat on the stove top or in the microwave.
Freezer – Once cold, pour your soup into containers, seal and freeze. It will keep for 6 months.
Reheating – Defrost soup in the fridge overnight or on the kitchen counter for a few hours. Reheat your pumpkin and apple soup in a pan on the stove, or in the microwave. When using the microwave, I like to use a Pyrex-style jug for convenience.
Hints and tips
- This recipe is fast and astonishingly easy! Do not worry too much about preparing the vegetables. The pressure cooker does all the work.
- Take note of the minimum amount of liquid needed to bring your pressure cooker to pressure. You can increase this recipe, but not reduce it. I use a 5.5 litre (6 quart) Instant Pot. A larger pressure cooker may need more liquid.
FAQs
About a quarter of an hour, including preparation. Much of that is hands-off time too.
Yes – though you do need to keep an eye on your stock and spice mix. If you choose you choose versions that are gluten free, there’s nothing in the recipe that contains gluten.
Absolutely. The remainder of the tin can be transferred to a freezer-safe container, frozen and used another day.
Whichever variety you like best and have available, though I find smaller varieties have more flavour and perhaps produce a better texture too.
More soup recipes
- Butternut squash soup with tahini and lemon – light, bright and absolutely delicious
- Easy pressure cooker tomato soup – an easy “dump and start” recipe, satisfying and tastes so good
- Easy curried parsnip soup – the traditional combination of sweet, earthy parsnips with curry spice is hard to beat
- Explore all my soup recipes.
Pressure Cooker Pumpkin Soup with Apple
Ingredients
- 250 g pumpkin (prepared weight – deseeded, peeled and chopped)
- 1 large carrot (peeled and roughly chopped)
- 1 clove garlic (peeled & roughly chopped)
- 1 stick celery (chopped)
- 1 apple (cored and chopped, no need to peel)
- 2 cups (500 ml) vegetable stock
- 1 tbsp lemon juice
- 1 tsp garam masala or pumpkin spice
Optional / To garnish
- chopped herbs
Instructions
- Deseed, peel and roughly chop the pumpkin. Peel and roughly chop the carrot and garlic. Chop and de-string the celery, and core and chop the apple. Then put all the ingredients in your electric pressure cooker or Instant Pot.1 large carrot, 1 apple, 1 clove garlic, 1 stick celery, 250 g pumpkin
- Check that the seal is in the lid correctly, and that the weight is set to pressure. Select the soup programme, or cook on high for 7 minutes.2 cups vegetable stock, 1 tbsp lemon juice, 1 tsp garam masala or pumpkin spice
- Leave on natural pressure release setting/keep warm for five minutes. Then release the remaining pressure.
- Open the lid and use a stick blender to blend the soup to a smooth, velvety texture. Adjust seasoning if necessary, garnish and serve hot.chopped herbs
Notes
Storage
Fridge – Allow your pressure cooker easy pumpkin and apple soup to cool. Then pour into containers and seal. It will keep in the fridge for up to 3 days. Reheat on the stove top or in the microwave. Freezer – Once cold, pour your soup into containers, seal and freeze. It will keep for 6 months. Reheating – Defrost soup in the fridge overnight or on the kitchen counter for a few hours. Reheat your pumpkin and apple soup in a pan on the stove, or in the microwave. When using the microwave, I like to use a Pyrex-style jug for convenience.Hints and tips
- This recipe is fast and astonishingly easy! Do not worry too much about preparing the vegetables. The pressure cooker does all the work.
- Take note of the minimum amount of liquid needed to bring your pressure cooker to pressure. You can increase this recipe, but not reduce it. I use a 5.5 litre (6 quart) Instant Pot. A larger pressure cooker may need more liquid.
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