Instant Pot Spiced Pumpkin and Coconut Soup
A velvety, warming pumpkin soup enriched with coconut milk and aromatic spices, perfect for chilly evenings. This mediterranean-inspired keto (low carb) ready in about 30 minutes pairs pumpkin puree, coconut milk, chicken bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups pumpkin puree
- 1 cup coconut milk
- 3 cups chicken bone broth
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Set your Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 medium diced yellow onion and cook for 4 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger; cook for 1 minute until fragrant.
- Step 3: Add 2 cups pumpkin puree, 3 cups chicken bone broth, 1 tsp salt, and 1/2 tsp black pepper into the pot, stirring to combine.
- Step 4: Seal the Instant Pot lid and set to pressure cook on high for 8 minutes. When finished, perform a quick release.
- Step 5: Stir in 1 cup coconut milk and 1 tbsp fresh lime juice; use an immersion blender to puree until smooth and creamy.
- Step 6: Taste and adjust seasoning with additional salt or lime juice if needed, then garnish with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Instant Pot Spiced Pumpkin and Coconut Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Spiced Pumpkin and Coconut Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin puree from drying out.
Can I substitute ingredients in Instant Pot Spiced Pumpkin and Coconut Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Spiced Pumpkin and Coconut Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Spiced Pumpkin and Coconut Soup low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup is a winter favorite! The spices and coconut blend perfectly. Made it for my keto group dinner and everyone loved it.
- ★★★★★
Perfect keto soup! So creamy and spiced just right. Made it for my family and they asked for seconds.
- ★★★★☆
Loved the flavors but it was slightly bland. Next time I'll add more spices. Took about 30 minutes to cook, which is fine for the Instant Pot.
