This pumpkin soup made in the Instant Pot® is comforting with the flavors of fall.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.

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  • Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

Nutrition Facts

197.6 calories; 7 g protein; 8.4 g carbohydrates; 47.8 mg cholesterol; 1399.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2020
I am not a big fan of pumpkin so I was kind of leery about this but it is delicious. The pumpkin just adds some deeper tones to the soup. Also love how easy it is to make. Read More

Most helpful critical review

Rating: 1 stars
10/23/2019
Anyone else getting tired labels like "Makes 6 servings," so much nutrition per serving, but no idea how much a serving actually is without making the dish and either weighing or apportioning it out? Why can't they say, "1 cup per serving," etc.? AARGH! Read More
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/20/2020
I am not a big fan of pumpkin so I was kind of leery about this but it is delicious. The pumpkin just adds some deeper tones to the soup. Also love how easy it is to make. Read More
Rating: 5 stars
10/22/2019
Very tasty soup! I made a couple of changes because of the ingredients I had available. I used turkey sausage in place of the pork sausage and full-fat coconut cream in place of heavy cream. I also used garlic salt instead of plain salt as my family loves the garlic flavor. The soup came out very creamy. I will definitely make this again! Read More
Rating: 5 stars
11/05/2019
Great fall soup! I doubled the recipe and the family enjoyed it for dinner with leftovers for lunch the next day. My daughter was not crazy about the sage. Next time I may reduce the amount of sage that I add. Read More
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Rating: 5 stars
10/26/2019
Would definitely make it again. Added a quarter teaspoon of cinnamon and allspice. Read More
Rating: 4 stars
10/07/2019
This was such an interesting soup! It compares to nothing we’ve ever had before. It’s got a nice zing to it, but still manages to be mellow. The only thing I did differently was to use maple breakfast sausage and low sodium chicken bullion, as that was all I had on hand. My husband is VERY finicky, and he ate a full crock and came back for more. Thanks for the recipe! Read More
Rating: 5 stars
10/28/2019
Excellent!! I wouldn t change a thing. Read More
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Rating: 5 stars
10/27/2019
Simple and delicious just as it is! Read More
Rating: 5 stars
11/10/2019
Easy to make and very good! Read More
Rating: 5 stars
01/20/2020
I am not a big fan of pumpkin so I was kind of leery about this but it is delicious. The pumpkin just adds some deeper tones to the soup. Also love how easy it is to make. Read More
Rating: 1 stars
10/22/2019
Anyone else getting tired labels like "Makes 6 servings," so much nutrition per serving, but no idea how much a serving actually is without making the dish and either weighing or apportioning it out? Why can't they say, "1 cup per serving," etc.? AARGH! Read More