Pressure Cooker Recipe – Pumpkin Soup


It may be hard to imagine in the US, but I grew up without pumpkin. I don’t think it existed in the Netherlands when I grew up in the 1970s / 1980s. Or, if it did, it was minimal and recipes weren’t common. Pumpkin pie for sure was (and still is) not a common sweet treat and I can’t remember ever having eaten pumpkin soup in the Netherlands.

But I ‘discovered’ (ha!) pumpkin in South America, in Peru, and came to love it quickly. Making pumpkin soup is one of our favorite pressure cooker soups. Here is one that was particularly tasty, so let me hare it with you.

As happens often, I enthusiastically start to take pictures of ingredients but forget to take them of the final product. Just imagine a super creamy, hearty, orange-colored soup. Enjoy!

Pumpkin Soup (3-liter Pressure Cooker)

  • Half an onion.
  • Two or three cloves of garlic.
  • One potato.
  • One big carrot.
  • A handful of mushrooms.
  • Pumpkin: as much as fit in the pressure cooker (see picture for how much I cut).
  • Spices: cumin, curry, coriander and a dash of (very spicy) red pepper.
  • A teaspoon of coconut oil.

ingredients for pumpkin soup: chunks of pumpkin and mushrooms on a plate.


  • Cut everything quite small for the simple reason that more will fit in the pressure cooker.
  • Oil in the pressure cooker with the spices, garlic, and onion and let them simmer for a minute.
  • Add potatoes and simmer another minute.
  • Add the rest of the ingredients.
  • Fill up with water so all ingredients are (almost) under water.
  • Close the lid and bring to a boil.
  • Boil for five minutes.
  • Turn off the heat, but leave the lid closed and set the pan aside for some 20 minutes or so, or until you can take off the lid without having to depressurize.
  • Blend it into a smooth pumpkin soup with a hand blender (this is the one we have).

The Extra Bite: Lentils

For an extra bite, I boiled lentils – without any spices – and added a couple of spoons to the soup just before serving.

  • Heat a teaspoon of oil in the pressure cooker.
  • Add two espresso cups of lentils, rinsed.
  • Add four espresso cups of water (if you like with a pinch of salt)
  • Close the lit, bring it to a boil, let it cook for 5 minutes, and turn off the heat, leaving the pressure cooker closed for about 10 minutes.

Add the lentils to your soup and you have a perfect meal.

Bon appetit!

By the way, if you are interested in buying a Hawkins Futura Pressure Cooker or a Bamix Hand Blender like we have, check out this link & this link.

Do you have a favorite soup you’d like to share? Feel free to do so in the comment section below!

For more on Recipes, check out these articles:

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Thank you for your support — Karin-Marijke & Coen

2 thoughts on “Pressure Cooker Recipe – Pumpkin Soup

  1. We have a recipe similar to that which uses squash and crunchy peanut butter in a soup. Can’t remember where it is from, but tastes great and I remember that you make your own peanut butter, so should be extra lovely!

    New website looks great 🙂

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