This comforting Pumpkin and Sweet Potato Soup recipe will warm you up, fill your belly, and tantalize your taste buds! The white beans give the soup a creamy taste and the pumpkin delivers a rich warmth.
Place everything except for the coconut milk / whole milk into the Instant Pot or a large pot if not using an instant pot. Close the lid and vent and cook on high pressure for 15 minutes.
Manually release steam and open the lid and vent. Make sure the pumpkin and sweet potatoes are fork tender. Using a stick blender or immersion blender puree the soup until smooth.
Don’t add the coconut milk / whole milk until after the soup has cooked. If you add it before cooking, it will curdle, and your soup won’t turn out well.