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Creamy and velvety smooth Instant pot Pumpkin Sweet Potato Soup is another fall favorite soup at home. Flavored with curry powder and turmeric, this soup is really comforting on chilled days.

Instant Pot Pumpkin Sweet Potato Soup

Creamy Pumpkin Sweet Potato Soup delicately flavoured with curry powder is comforting soup ready in under 30 minutes.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 231kcal
Author Subhasmita


  • 2 cups Diced Pumpkin
  • 3 cups Diced Sweet potato 2 large
  • 2 tablespoon Oil
  • ½ cup onion chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 2 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon chilli flakes
  • salt to taste
  • 2 cups Vegetable stock
  • 1 cup Coconut milk


  • Set the Instant pot to saute mode. Heat oil.
  • Once the oil is hot, add chopped onion, minced garlic, and ginger. Saute for a minute until it is aromatic and no more raw smell.
  • Add chopped pumpkin, sweet potato, curry powder, turmeric powder, chilli flakes and salt.
  • Mix everything well and saute for 2 minutes.
  • Add vegetable stock. Close the lid, set the valve to sealing position, and set the Instant pot to manual mode (pressure cook). Cook on high pressure for 5 minutes.
  • When the timer is off, let the pressure release naturally for 5 minutes and then release all the pressure manually.
  • Using a hand blender blend everything until smooth. Stir in the coconut milk.
  • Serve with a garnish of fresh cilantro on top.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 536mg | Potassium: 702mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19376IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg