Instant Pot Pumpkin Lasagna Soup (Vegan)

A marriage of lasagna and fall pumpkin flavors, this Instant Pot Pumpkin Lasagna Soup is the ultimate cold weather comfort food. And thanks to the Instant Pot, it’s incredibly simple and quick to make!

On the very first day of September, my Instagram feed was flooded with pumpkin treats. Pumpkin muffins, pumpkin lattes, pumpkin soups, the works. It still felt like summer in New York City, so I ignored this early-to-the-game pumpkin obsession and continued talking about berries and corn and peaches.

But now, the first day of fall is quickly approaching and the temperatures are legitimately dropping (I had to wear a coat this morning..an actual coat…the injustice!), so I am finally getting on board with pumpkin season.

Don’t get me wrong, I LOVE pumpkin season just as much as any other basic B out there. But, embracing pumpkin season means definitively saying good-bye to warm weather, sundresses, flip flops, and everything I love in this life.

Despite this grave inner turmoil, I am excited to share this incredible, unique, and fun Instant Pot Pumpkin Lasagna Soup! If you are wondering, what exactly is a pumpkin lasagna soup, let me explain!

First we turn lasagna into soup form (lasagna soup is a thing, Google it). Then we add the flavors of pumpkin and woodsy herbs to make it taste like Thanksgiving. And that’s how we get a pumpkin lasagna soup!

Instant Pot Pumpkin Lasagna Soup (Vegan)

Unlike traditional lasagna, which is admittedly delicious but rather labor-intensive, this soup is quick and easy to make. Once you chop up and sauté some veggies, you simply toss everything into the Instant Pot and walk away! The cook time is just 4 minutes with the Instant Pot, which is pretty incredible.

It’s also made with simple, readily available ingredients (think carrots, onions, garlic, chickpeas, lite coconut milk, vegetable broth, fresh herbs, etc.). And to make it a complete, balanced meal, I include cooked or canned chickpeas. I know, chickpeas aren’t traditional in lasagna, but neither is pumpkin, but the combination is delicious! If you are really into the pumpkin chickpea combo, then you should try my Instant Pot Pumpkin Chickpea Curry or my Thai Butternut Squash Chickpea Curry!

And if you want even more soup recipes, the second soup in this video is a creamy Wild Rice Mushroom Soup! Or head over to the Soups category of recipes on my blog!

Instant Pot Pumpkin Lasagna Soup (Vegan)

Reasons to love this soup

  • It’s a fun, unique fall soup that combines everything you love about lasagna and fall flavors!

  • The only real work is chopping up and sautéing the vegetables! Then you get to dump everything in the Instant Pot and let the machine do its magic.

  • The cook time on the Instant Pot is just 4 minutes, which is far less time than any stovetop soup!

  • It’s the coziest autumn-inspired comfort food! Creamy from the lite coconut milk, pumpkiny from, well, the pumpkin, herbaceous from the bouquet garni, it has everything about fall comfort food that you love!

  • There’s lasagna noodles in the soup, so, yes, you get to eat pasta for dinner!

Instant Pot Pumpkin Lasagna Soup (Vegan)

Tips for making this soup

  • Break up the lasagna noodles into smaller pieces. They don’t have to be bite-sized, but don’t stick them in the Instant Pot whole. The noodles won’t cook evenly and might stick to the bottom of the pot.

  • Use traditional lasagna noodles, not the no-boil noodles. I haven’t tried this recipe with the no-boil variety so I can’t say for sure, but 4 minutes was perfect for my traditional lasagna noodles, so it’s possible 4 minutes would overcook no-boil noodles.

  • Don’t stir the pumpkin into the soup before pressure cooking it. When you add very thick or viscous ingredients to the Instant Pot (think tomato sauce), it can stick to the bottom of the Instant Pot’s inner pot and trigger the machine’s burn sensor. I have made recipes where I have stirred the pumpkin into the rest of the ingredients and the Instant Pot has been fine, but since we’re also using pasta (which has a tendency to stick), it’s best to play it safe and not stir in the pumpkin. If you’re wondering how to do that, just use a spoon to scoop out the pumpkin on top of all the ingredients and don’t stir. Or just watch the video (around the 02:12 mark) for a visual reference.

  • If you don’t want to add chickpea to the soup (maybe you think they don’t belong in lasagna soup, fine), then you can simply omit them. If you want to add a different protein to your soup, you can stir some baked tofu or tempeh at the end.

  • Don’t skip the bouquet garni! A bouquet garni is a fancy French term for a bundle of herbs tied together. It’s what infuses the soup with a deep aroma of woodsy herbs! If you don’t have all of the specific herbs called for in the recipe, feel free to double up on another herb or use a similar herb (e.g., if you don’t have oregano, add a sprig of rosemary or add double the amount of thyme).

Instant Pot Pumpkin Lasagna Soup (Vegan

That’s about all you need to know about this vegan Instant Pot Pumpkin Lasagna Soup, so put on your fuzzy socks, light some apple spice candles, and start making this soup!

What you need to make this recipe

Instant Pot Pumpkin Lasagna Soup (Vegan)

Serves 4

Ingredients

  • 1 1/2 tablespoons olive oil 

  • 1 large yellow onion, diced

  • 3 medium or large carrots, finely diced 

  • 6 cloves garlic, minced

  • 4 cups vegetable broth 

  • 1 cup “lite” or reduced-fat coconut milk

  • 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas) 

  • 8 pieces lasagna noodles (6 ounces), broken into small pieces

  • 1 1/2 teaspoons kosher salt

  • Freshly cracked black pepper to taste

  • 2 tablespoons nutritional yeast 

  • Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine 

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie) 

  • 1/2 cup tomato sauce 

  • Vegan ricotta cheese (recipe variation 1 can be found here; recipe variation 2 can be found here).

Directions

  1. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

  2. Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting. 

  3. Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to submerge the lasagna noodles. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.

  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.

  5. Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

  6. Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Taste and adjust the flavor, as needed, with additional salt or pepper.

  7. Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.