Easy Instant Pot Pumpkin Lasagna Soup (vegan and stove-top friendly)
This easy instant pot pumpkin lasagna soup is so cozy, comforting, and nourishing. It’s quick and easy to prep and you have yourself a healthy and delicious meal without the hassle of making a real lasagna. I love all the flavors and the benefits of eating pumpkin too!
This pumpkin lasagna soup is a fall version of my original lasagna soup that you guys all love! It’s loaded with sweet potato and the pumpkin puree makes it extra creamy. I love to eat it with a thick slice of homemade crusty bread. It’s so so good and such a crowd pleaser!
If you are looking for an easy weeknight meal that tastes amazing, this soup is for you! It’s hearty, filling, warming, and so cozy. If you don’t have an instant pot, you can also easily make this on the stove! I’ve included directions at the bottom if you want to go the stove-top route, which is also very simple!
It’s so creamy and completely vegan! Your guests won’t even know it is plant based and made with nourishing ingredients. You can make it gluten-free if needed. Just make sure to use gluten-free lasagna noodles!
If you make this easy pumpkin lasagna soup, tag me @nutsaboutgreens on Instagram so I can see your creations!
Easy Instant Pot Pumpkin Lasagna Soup (vegan and stove-top friendly)
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped/diced
- 4-5 cloves garlic, minced
- 1 medium sweet potato, diced (about 2.5 cups, you can also use pumpkin)
- 2 tsp Italian seasoning
- 1 tsp sea salt
- cracked black pepper, a couple twists or to taste
- 1 Tbsp tomato paste
- 1/3 cup red lentils
- 4 cups vegetable broth
- 1 can light coconut milk
- 1/2 cup marinara sauce (or red pasta sauce)
- 8 lasagna noodles (about 6 oz)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/4 cup nutritional yeast
- a couple handfuls of shredded kale or spinach
Instructions
- Heat the olive oil in the Instant Pot on saute mode. When hot, add the onion and garlic. Saute with a wooden spoon for 3-4 minutes until translucent. Add the sweet potatoes and saute for 1 minute. Add the Italian seasoning, salt, pepper, and tomato paste. Stir until well combined for 30 seconds.
- Turn the Instant pot off and add the lentils, broth, coconut milk, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Break the lasagna noodles into smaller pieces and add it to the pot. Give it a good stir to make sure the noodles don’t stick to each other.
- Using a spoon, place dollops of the pumpkin puree all over the top. Don’t stir after this (it will prevent it from burning). Close the lid, seal, and pressure cook on manual high for 5 minutes (4 minutes if you are using no boil lasagna noodles). After it is done cooking, let it sit for 5 minutes, then manually release the pressure. Make sure to put a towel on top of the valve to prevent the steam spraying everywhere!
- Add the nutritional yeast and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast. Serve with some crusty bread! Enjoy!
- (To make on the stove, heat the oil in a large pot on medium high heat. Add the onions and garlic. Saute for 3-4 minutes until translucent. Add the sweet potatoes and saute for 1 minute. Add the Italian seasoning, salt, pepper, and tomato paste. Stir until well combined for 30 seconds. Add the lentils, broth, coconut milk, and marinara sauce. Stir until combined and scrape the bottom (deglaze) to make sure there are no burnt pieces at the bottom of the pot. Bring to a boil and break the lasagna noodles into smaller pieces and add it to the pot. Stir in the pumpkin puree. Simmer and cook for 9-10 minutes, until cooked through, stirring every few minutes. Add the nutritional yeast and kale/spinach to the pot. Stir until well combined and the greens have wilted. Taste and adjust flavors by adding more salt, pepper, and/or nutritional yeast.)
