Sweet Potato Lentil Pumpkin Soup (Instant Pot Recipe) Recipe

Introduction

This Sweet Potato Lentil Pumpkin Soup is a comforting and nutritious dish that’s perfect for cozy evenings. Made quickly in the Instant Pot, it combines the natural sweetness of sweet potatoes and pumpkin with hearty lentils and warming spices for a satisfying meal.

Ingredients

• 4 cups sweet potato, peeled and chopped (about 1 large sweet potato)
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 1 can pumpkin puree (14 oz)
• 1 can lentils, drained and rinsed
• 1 tsp ground ginger
• Salt and pepper, to taste
• 1 vegetable broth (32 oz)

Instructions

1. Step 1: Wash, peel, and chop the sweet potato into bite-sized chunks. Add 4 cups to the Instant Pot.
2. Step 2: Chop the onion into bite-sized pieces and mince the garlic. Add them to the Instant Pot.
3. Step 3: Add the pumpkin puree, drained lentils, ground ginger, salt, and pepper. Pour in the vegetable broth.
4. Step 4: Stir all the ingredients together well.
5. Step 5: Seal and lock the lid on the Instant Pot, making sure the vent is closed.
6. Step 6: Set the pressure to high and cook for 8-10 minutes. Once cooking is complete, let the pressure release naturally for 5 minutes, then carefully release any remaining pressure according to the manufacturer’s instructions.

Tips & Variations

• For added warmth, try adding a pinch of cinnamon or cayenne pepper.
• You can swap lentils for chickpeas or black beans for a different texture and flavor.
• If you prefer a creamier soup, use an immersion blender to blend part or all of the soup before serving.
• Use homemade vegetable broth for a richer taste.

Storage

Store the soup in an airtight container in the refrigerator for up to one week. It also freezes well—place in a freezer-safe container for up to two months. Reheat gently on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but you will need to soak and cook dried lentils separately before adding them to the soup, as canned lentils are already cooked and ready to use.

Is this soup suitable for freezing?

Absolutely! This soup freezes well for up to two months. Be sure to leave some space in the container for expansion, and thaw it in the refrigerator before reheating.

Sweet Potato Lentil Pumpkin Soup (Instant Pot Recipe) Recipe

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★★★★★

4.9 from 143 reviews

• Author: anna
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Sweet Potato Lentil Pumpkin Soup is a hearty and nourishing Instant Pot recipe combining the natural sweetness of sweet potatoes and pumpkin with protein-rich lentils and warming spices. Perfect for a cozy meal, this vegan and gluten-free soup is easy to prepare, making it an ideal healthy option for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 4 cups sweet potato, peeled and chopped (about 1 large sweet potato)
• 2 cups chopped yellow onion
• 3 garlic cloves, minced
• 1 can lentils, drained and rinsed

Others

• 1 can pumpkin puree (14 oz)
• 1 tsp ground ginger
• Salt and pepper, to taste
• 32 oz vegetable broth

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Instructions

1. Prepare the vegetables: Wash, peel, and chop the sweet potato into bite-sized chunks. Add 4 cups of chopped sweet potato to the Instant Pot.
2. Chop onions and mince garlic: Chop the yellow onion into bite-sized pieces and mince the garlic cloves. Add these to the Instant Pot with the sweet potatoes.
3. Add remaining ingredients: Add the pumpkin puree, drained and rinsed lentils, ground ginger, salt, and pepper to the pot. Pour in the vegetable broth.
4. Mix everything: Stir all ingredients thoroughly to combine even distribution of flavors.
5. Seal the pot: Close and lock the Instant Pot lid. Make sure the steam vent is in the sealed position.
6. Pressure cook: Set the Instant Pot to high pressure and cook the soup for 8-10 minutes. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release by opening the steam valve according to the manufacturer’s instructions.
7. Store or serve: Serve the soup hot immediately, or store it in an airtight container in the refrigerator for up to 1 week. It can be frozen for up to 2 months.

Notes

• You can adjust the thickness by adding more or less vegetable broth according to your preference.
• For a smoother texture, blend the soup partially or fully after cooking.
• Add a squeeze of lemon juice or a splash of coconut milk to enhance the flavor before serving.
• This soup reheats well and is perfect for meal prep.
• Use low-sodium vegetable broth to control the salt content.

• Prep Time: 10 minutes
• Cook Time: 12 minutes (including natural pressure release)
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: sweet potato soup, lentil soup, pumpkin soup, Instant Pot soup, vegan soup, healthy dinner, fall recipes, gluten free soup, easy soup recipe