Sweet potato lentil pumpkin soup is an easy vegetarian dinner. Save this recipe for a meatless monday night. It’s budget friendly, easy to make and can be put together in 10 minutes.
I made this recipe in my instant pot but you can easily cook it on the stove – I’ll share instructions for both below.
Sweet Potato Lentil Pumpkin Soup
This soup is warming and sweet, all thanks to the pumpkin and sweet potato. It contains protein from the lentils and will leave your body feeling energized. This soup is an easy meal prep idea that can be poured into mason jars for a week’s worth of lunches.
I made this sweet potato soup in my Ninja Foodi Deluxe – this is an all-in-one appliance that allows me to pressure cook, air fry, sear, steam, and even bake food similar to the oven.
There are so many things you can do with the Ninja Foodi Deluxe, including air fryer recipes. I’m such a big fan that I have to share it with you because I highly recommend it. It’s worth every penny and saves me time getting dinner on the table fast.
Ingredients For Sweet Potato Soup
- Sweet Potato – I used 4 cups of chopped sweet potato for the recipe.
- Pumpkin Puree – No need to cook a pumpkin for this recipe. A can of pureed pumpkin will do! You can usually find this in the baking aisle near the canned cherries. Be sure to use a sugar-free can with no additives.
- Lentils – Lentils are a great source of protein and easily digestible. I love using them in my soups! I just used canned lentils. You’ll want to rinse them over cold water before adding them to the pot.
- Seasonings – To season this recipe, you’ll need ground ginger, salt and pepper.
- Vegetable Broth – One carton of vegetable broth, preferably organic and low sodium is used for the liquid base.
How To Make Sweet Potato Pumpkin Lentil Soup In An Instant Pot
- Turn the pressure cooker to high heat and saute. Add cooking oil, onion, and minced garlic to the pot. Sautee until the onion becomes translucent, about 1-3 minutes.
- Add all the other ingredients to the pot. Seal and lock the lid. Make sure the vent is properly closed. Turn to pressure cooker setting on high and cook for 8-10 minutes. It may take a few minutes for the pot to pressurize before it begins cooking.
- Once cooked, let the pressure release naturally for 5 minutes, then carefully release the pressure using a long wooden spoon so that your hand isn’t near the steam. Let the steam release fully before opening the lid. Stir the soup then scoop into bowls for serving.
How To Cook This Soup On The Stove
You don’t need an instant pot to make this recipe. You can easily cook it on the stove also. Here are the instructions.
- In a large pot over medium-high heat, add cooking oil, onion, and minced garlic. Cook for 1-2 minutes, until the onion becomes translucent.
- Add all the other ingredients to the pot. Bring to a boil then reduce to let simmer for 15-20 minutes or until sweet potato pieces are soft when poked with a fork. Remove from heat and scoop into bowls to serve.
More Easy Soup Recipes
Ground Turkey Soup With Kale and Beans – healthy, hearty and made with lean ground turkey.
Lentil Tortilla Soup Recipe – full of flavor and a family favorite.
Cauliflower Soup Recipe – this soup is creamy and one of my favorite lunch recipes. I like to make a batch and eat it throughout the week.
Ham Bean and Cabbage Soup – a great recipe to make with leftover ham.
Creamy Tomato Soup with Hidden Carrots – such a great way to get more servings of vegetables into your diet.
Sweet Potato Lentil Pumpkin Soup (Instant Pot Recipe)
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 carton - 32 oz
Instructions
- Wash, peel and chop the sweet potato into bite size chunks. Add 4 cups to the pressure cooker.
- Chop the onion into bite size pieces, and mince the garlic. Add to the pressure cooker.
- Add the rest of the ingredients, pumpkin puree, lentils, ground ginger, salt and pepper. Pour in the vegetable broth.
- Stir everything together.
- Seal and lock the lid. Make sure the vent is closed.
- Set the pressure to high and cook for 8-10 minutes. Once complete, let pressure release naturally for 5 minutes, then release the pressure valve using the manufacturers directions.
- This soup can be stored in the fridge in an airtight container for up to 1 week. It can also be frozen for up to 2 months in an airtight container.
