Instant Pot Creamy Pumpkin Tuscan Soup
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 made this soup using homemade chicken stock but storebought or vegetable stock will also work. 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…
Dairy FreeGluten FreeNut FreePaleoVeganVegetarianWhole30
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Instant Pot Creamy Pumpkin Tuscan Soup
Ingredients
- 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 stock, 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
Instructions
- Add the onion, sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt to 6-quart electric pressure cooker.
- Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.
- When the pressure cooker timer is done, quick release the pressure.
- 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.
- Taste and add additional salt if desired.
Crockpot Variation
- Try this Slow Cooker Pumpkin Soup 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 4-5 above, then serve.
Notes
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links
Just made this tonight and it was so good! Thanks for the great recipe and beautiful site!
Jen, yay, so glad you enjoyed!
I made a variation of this recipe and I really like it. I used two stalks of celery, chopped small; a can of diced tomatoes with basil and garlic; puree from one small squash, about 2.5 cups of thin veggie broth, onion powder, Italian seasoning and garlic lovers’ garlic. I pressure cooked for 9 minutes, quick released, added about 3/4 cup yogurt and blended with a stick blender. I really like it.
Becky, your variations sounds lovely. So glad you enjoyed this one!
Yum!!! Made as is and transferred to vitamix after the instant pot. Yummm *chefs kiss*. Topped with green onion and smoked paprika and served with vegan grilled cheese ! delish!
Jess, ohhhh, I bet blending it in the Vitamix made it super smooth and creamy. Also love the idea of serving with smoked paprika and vegan grilled cheese. Yum! Thanks so much for taking the time to leave a review!