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Pressure Cooker Pumpkin Soup with Sausage and Kale | The Foodie Eats

Pressure Cooker Pumpkin Soup with Sausage and Kale

This rich, comforting soup is full of hearty whole-food ingredients with all the flavors of Fall. It truly is a meal in one bowl.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 205kcal
Author Gary White


  • 2 Tbsp. olive oil
  • 16 oz. baby bella mushrooms diced
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • 1 Tbsp. garlic minced
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. sherry wine vinegar can sub red wine vinegar
  • 1 lb. ground sage sausage
  • ½ cup yellow onions diced
  • 4 cups chicken broth
  • 14 oz. pumpkin purée
  • 1 lb. kale de-ribbed, roughly torn
  • 1 cup whole milk


  • Using sauté setting – add oil to cooker, along with mushrooms, salt, and pepper. Cook for about 10 minutes, stirring occasionally. After about 5 minutes, add garlic, thyme, and vinegar – mix well. Continue cooking until most (not all) of the liquid has evaporated. Remove from cooker and set aside.
  • Give pot a quick wipe or rinse, then add sausage and onions. Cook until sausage has browned and onions are soft and translucent. Return mushrooms to cooker and give a good stir.
  • Add chicken broth and pumpkin - mix well to combine everything. Then add kale and give a good mix, trying to submerge all the greens. 
  • Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. 
  • Remove lid, add milk, and mix well. Serve and enjoy!


Calories: 205kcal | Carbohydrates: 10g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 371mg | Potassium: 633mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9045IU | Vitamin C: 49.8mg | Calcium: 110mg | Iron: 2mg