Pumpkin lasagna in soup form — so good! Even better, it’s made in the Instant Pot. I added mushrooms for a bit more texture and umami flavor. I also added red lentils to up the protein, fiber, and heartiness of the soup. Don’t skip the tofu ricotta! It’s the perfect finishing touch that adds a beautiful dimension of creaminess and robust flavors.

Get the Recipe: Instant Pot Pumpkin Lasagna Soup