Vegan Instant Pot Pumpkin Lasagna Soup

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Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
Prep Time: 10 mins
Cook Time: 20 mins
30 mins
Total Time: 1 hr
5 from 41 votes

September marks the start of pumpkin season, so say hello to this Instant Pot Pumpkin Lasagna Soup! Pumpkin season is usually about the pumpkin sweets – pumpkin muffins, pumpkin lattes, pumpkin cookies, the works.

Don’t get me wrong, I LOVE pumpkin treats. But, I also think there are some incredible savory pumpkin recipes that get overlooked. Like this unique and fun 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!

pumpkin lasagna soup

Why you’ll love this recipe

Fun and Unique. This soup combines everything you love about two great things in life: lasagna and fall flavors. Plus, it’s unique flavor profile is guaranteed to impress.

Easy to Make. The main work involves chopping up and sautéing vegetables. Then you get to dump everything in the Instant Pot and let the machine do its work. So you get to enjoy the flavors of lasagna with a fraction of the work.

Instant Pot Magic. The cook time for this recipe is just 4 minutes, which is far less time than any stovetop soup! (Disclaimer: it does take some time for the soup to come to pressure, like any Instant Pot recipe, but it’s hands-off so you can do other things in the meantime).

Simple Ingredients. This lasagna soup is made with simple, readily available ingredients (think carrots, onions, garlic, chickpeas, lite coconut milk, vegetable broth, fresh herbs, etc.).

Cozy Fall Comfort Food. This pumpkin lasagna soup is the coziest autumn-inspired comfort food! Creamy from lite coconut milk, pumpkiny from, well, the pumpkin, and herbaceous from the bouquet garni, it has everything about fall comfort food that you love!


How to Make Vegan Instant Pot Pumpkin Lasagna Soup

First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. Then, prepare your bouquet garni.

A bouquet garni is a fancy French term for a bundle of herbs tied together. 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).

Then, it’s time to start cooking the soup. Select the Sauté setting on your Instant Pot and add the olive oil. Once it’s hot, add the diced onions and carrots and cook until they start to soften. Then add the garlic sauté for 1-2 minutes.

Deglaze the pot with the vegetable broth, scraping up any browned bits on the bottom of the pot.

Then, pour in the coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nooch, and tuck in the bouquet garni. Finally, scoop the canned pumpkin on top but do not stir the pumpkin into the soup. To help prevent triggering that burn error, I like to spoon or scoop thick ingredients on top of everything else, so they’re less likely to sink to the bottom and scorch the bottom of the pot.

Use the Pressure Cook setting at high pressure for 4 minutes. When the timer is done, perform a quick pressure release. A natural pressure release risks overcooking the lasagna noodles.

While the soup is cooking, you can prepare the Tofu Ricotta. All you need is a food processor and it takes 5 minutes!

When the soup is done, select the Sauté setting and add the tomato sauce, and stir until slightly thickened, just a few minutes. The reason I don’t add the tomato sauce during pressure cooking is it’s one of those very thick, viscous ingredients that is likely to trigger the burn error.

Watch! How to make Instant Pot Pumpkin Lasagna Soup

Tips for making this recipe

Be sure to break up the lasagna noodles into smaller pieces. You don’t need bite-sized pieces, 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 that 4 minutes would overcook no-boil noodles.

Deglaze the pot! When you sauté something in the IP, and then pressure cook thick ingredients like coconut milk, pumpkin, or canned tomatoes, deglazing is key. If you leave browned bits stuck to the bottom of the pot, you risk triggering the Instant Pot burn sensor.

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 above (around the 01:30 mark) for a visual reference.

If you don’t want to add chickpeas 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 at the end.

Don’t skip the bouquet garni! It’s what infuses the soup with a deep aroma of woodsy herbs. It really makes the soup!

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. And be sure to tag me on Instagram with your creations!

Vegan Instant Pot Pumpkin Lasagna Soup

5 from 41 votes
Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!
Prep Time: 10 mins
Cook Time: 20 mins
30 mins
Total Time: 1 hr
Course: Dinner
Cuisine: American
Diet Vegan
Keyword: instant pot, lasagna, nut-free, pasta, pumpkin
Serving size: 4


  • 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

Tofu Ricotta (makes about 2 cups)

  • 1 14-ounce (400g) block extra-firm tofu
  • 4 tablespoons (16g) nutritional yeast
  • 1 cloves garlic, roughly chopped
  • 2 tablespoons white or yellow miso paste
  • 3/4 teaspoon onion powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil
  • 15 fresh basil leaves (optional)
  • 1 1/2 teaspoons freshly grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)


  • 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.
  • 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.
  • 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.
  • 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.
  • While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
    For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.
    Note: the ricotta can also be made a few days in advance and stored in the fridge.
  • 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.
  • 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.
  • 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.

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113 comments on Vegan Instant Pot Pumpkin Lasagna Soup

  1. Jane

    5 stars
    Made this as well. It was so delicious, everyone loved it and left overs were gone before I could have more the next morning. This was also super easy to make.

  2. Dana

    5 stars
    If I could give this more than 5 stars I would! Run to make this right now! It’s creamy and rich and probably the best thing I’ve ever made. Thanks Nisha!

  3. Emily

    This soup is so good. I used full fat coconut milk instead of lite and a hearty pasta noodle instead of lasagna (it’s what I had in the pantry) and loved it (as did my husband). I borrowed a friend’s instapot to try this out and am going to buy one just so I can make this again (but hopefully will find more fantastic recipes to use it with)!

  4. Tenli A

    This soup was amazing! Super easy and so flavorful. Love the combination of pumpkin, coconut milk and garlic. Next time I would add more liquid as it got very thick. Great recipe!

  5. Colette

    Delicious and easy! Made the ricotta while the soup cooked in the instant pot.

  6. Mihaela

    Applause from me too for this recipe! It’s dreamy delicious! I made a few changes based on what I had available. I used chickpea and red lentil Risoni instead of lasagna noodles, dried herbs, and added kale at the end. It’s a fall favorite now for me!

  7. Nancy

    If you don’t have an instapot, can you make this in a crockpot or on the stove?

    1. Debra

      Hi Nancy
      Yes absolutely, I did that and it turned out perfectly.
      Just tweak the times a little to suit stove top cooking.

  8. Kate

    Hey there! We love this recipe but have not been able to get canned pumpkin the last few weeks – do you think this would work with canned sweet potato, too?

    1. Carrie

      It would :) I use butternut squash as we don’t have canned pumpkin here. It’s a delicious substitute and I see no reason why SP wouldn’t work just as well. Just be sure not to stir it in as it’s starchy and might set off the burn thingy.

  9. Saira

    Made this soup with loose dry herbs (thyme, oregano, etc) instead of the fresh herbs, and subbed the pasta I had lying around (shells) for a budget friendly option – delicious!

  10. Debra

    Hello Nisha
    Oh my goodness, this soup is amazing! I live in Australia so it is soup weather. This turned out so very well. I don’t have an Instant Pot just yet (although I have already bought your Instant Pot cookbook :)) and just adjusted the times. We also don’t have canned pumpkin in Australia, so I used fresh and just cooked and mashed it before adding.I have already shared this recipe with friends and they have all loved it.I love watching your youtube channel, and can’t wait to try more of your recipes. I have been a vegetarian for over 30 years now, and eat a lot of vegan as well, so it has been great to find so many wonderful vegan recipes and tips delivered in such a sweet, positive and fun way.Thanks for all your work Nisha, I hope the opportunity presents itself for you to release a non instant pot cookbook at some stage.All the best and thank youDebra – Sydney Australia

  11. Carole

    Do you need the nutritional yeast? What does it do for the soup? I am not familiar with this ingredient. Thanks!

    1. Debra

      5 stars
      This soup is truly delicious. I have made it several times and shared the recipe with many friends who loved it too.
      You can make it on the stove top if you don’t have a instant pot.
      Freshly cooked pumpkin can also be used if you don’t want to use or can’t find canned pumpkin.

      One of my favourite soup recipes ever.

    2. Debra

      Hi Carole
      Nutritional yeast has nutritional value (B1, B2, B6 Zinc and Potassium) but is added to vegan recipes to give a cheese flavour. You should find it easy to buy in most stores and on Amazon, and it works well in soups and gives a nice “cheesey flavour, but is not 100% essential.

  12. Amy

    Really good, comforting recipe :) perfect for a chilly day. Thanks!

  13. Ramona

    Hi there! Do you think this recipe would fit into a mini 3 qt Instant Pot? Or would I need to half the recipe?

    1. Nisha Vora

      Hi Ramona, since I don’t have a 3 quart model myself, I can’t say for sure, but generally, it’s easiest and best to halve recipes when you’re using the 3 quart model (unless it’s a recipe that has very little liquid to begin with, in which case you can often make the full recipe in the 3 quart).

      1. Saira

        Just made this bad boy in the 3qt version (I think – Duo mini?) and it turned out beautifully! Nevermind that it’s summer… in Houston… would eat this scrumptious soup all year long!

  14. Erin Netoskie

    I love this recipe so much! It’s so comforting and I always keep a can of pumpkin in the house now for when I want to make it :)

    1. Nisha Vora

      Hi Erin, that’s so wonderful to hear. I agree – it is pure comfort food!

  15. buff

    i cant find the recipe after downloading Get Recipes, is it not there? Is there a printable recipe somewhere that i am missing?

  16. Mandi

    I’ve made this twice and I’m about to make it again during quarantine. I’m a vegetarian, but not vegan so I sub real cheese. I also use dried herbs and it’s delicious! I’m a single girl and freeze some of the leftovers but it’s one of those giant meals I don’t get sick of eating!

  17. Nancy Stein

    OMG Nisha this lasagna soup came out amazing!!!! Thank You for inspiring us all!

  18. Nancy

    opps Nisha just saw my answer in your post about no cook noodles thank you!

  19. Nancy

    Nisha can you use no cook lasagna noodles for this recipe?

  20. Johanne

    Just made this. Oh my goodness it’s good!!!!! Didn’t have fresh sprigs so just used dried and it was still amazing!!!

    1. Nisha Vora

      Hi Johanne, Yay! So happy to hear that you loved the soup. And always good to know that the dried herbs worked well too!

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