Instant Pot Pumpkin Soup With Candied Pepitas

Name: Instant Pot Pumpkin Soup With Candied Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, divided; 1 cup cup pumpkin seed kernels (pepitas); 1/4 cup granulated sugar; 1/4 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; 1 tablespoon kosher salt, divided; 1 large yellow onion, chopped (2 cups); 2 garlic cloves, chopped (2 tsp.); 1/3 cup (about 1 1/2 oz.) all-purpose flour; 6 cup lower-sodium chicken broth; 2 (15-oz.) cans pumpkin; 1 chipotle chile in adobo sauce, plus 1 Tbsp. adobo sauce; 2 teaspoons ground cumin; 1 1/2 tablespoons Champagne vinegar; Mexican crema; Fresh chopped cilantro

Servings: persons

4 tablespoons unsalted butter, divided
1 cup cup pumpkin seed kernels (pepitas)
1/4 cup granulated sugar
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 tablespoon kosher salt, divided
1 large yellow onion, chopped (2 cups)
2 garlic cloves, chopped (2 tsp.)
1/3 cup (about 1 1/2 oz.) all-purpose flour
6 cup lower-sodium chicken broth
2 (15-oz.) cans pumpkin
1 chipotle chile in adobo sauce, plus 1 Tbsp. adobo sauce
2 teaspoons ground cumin
1 1/2 tablespoons Champagne vinegar
Mexican crema
Fresh chopped cilantro

1
Program a 6-quart electric pressure cooker to saute on normal heat. Add 2 tablespoons of the butter, and heat until melted, about 1 minute. Add pepitas, sugar, paprika, cayenne, and 1/2 teaspoon of the salt. Cook, stirring often, until sugar has melted and pepitas are coated, 10 to 12 minutes. Transfer pepitas mixture into a single layer on parchment paper; cool completely, about 15 minutes. Break mixture into pieces. Wipe cooker clean.
2
Add onion, garlic, and remaining 2 tablespoons butter to cooker; saute on normal heat, stirring occasionally, until softened, 6 to 8 minutes. Add flour, and cook, stirring often, about 2 minutes. Whisk in chicken broth, pumpkin, chipotle chile, adobo sauce, cumin, and remaining 2 1/2 teaspoons salt. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 10 minutes. Turn pressure release valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.
3
Using an immersion blender, blend soup until smooth, about 30 seconds. Stir in vinegar. Ladle soup into bowls, and garnish with Mexican crema, cilantro, and candied pepitas.

875

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, divided, 1 cup cup pumpkin seed kernels (pepitas), 1/4 cup granulated sugar, 1/4 teaspoon smoked paprika, and more.

Yes, Instant Pot Pumpkin Soup With Candied Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!