Instant Pot Pumpkin Lasagna Soup
User Reviews
5
20 reviews
Excellent
Instant Pot Pumpkin Lasagna Soup
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Instant Pot Pumpkin Lasagna Soup combines pumpkin puree, vegetable broth, and coconut milk with broken lasagna noodles and chickpeas, infused with aromatic herbs and nutritional yeast. The result is a creamy, comforting soup with lasagna flavors in a hearty bowl, enriched by a tofu ricotta topping that adds a tangy, savory dimension.
Description
This soup starts by sautéing onions, carrots, and garlic in olive oil to develop savory notes. Vegetable broth deglazes the base, followed by creamy coconut milk and pumpkin puree that give the soup a smooth, lightly sweet texture. Broken lasagna noodles cook directly in the broth, making the dish hearty with familiar pasta elements. Chickpeas add protein and texture, while nutritional yeast lends a cheesy, umami character. A bouquet garni of bay leaves, oregano, and thyme infuses herbal depth.
The accompanying tofu ricotta topping incorporates extra-firm tofu blended with nutritional yeast, miso paste, garlic, and lemon juice, resulting in a creamy and slightly tangy contrast that complements the pumpkin soup base. This combination turns a cozy soup into a dish reminiscent of classic lasagna flavors, with a lower fuss factor and a warmed comfort food appeal.
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Ingredients
- 1 1/2 tablespoons olive oil
- 1 onion diced, large, yellow
- 3 carrot finely diced, medium or large
- 6 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk lite or reduced-fat
- 1 chickpeas canned or cooked; 15-ounce can or 1 1/2 - 2 cups cooked
- 8 pieces lasagna noodles (6 ounces), broken into small pieces
- 1 1/2 teaspoons kosher salt
- black pepper freshly cracked, to taste
- 2 tablespoons nutritional yeast
- bay leaves oregano, and thyme, tied tightly together with kitchen twine, bouquet garni: 2 bay leaves + a few sprigs of parsley
- flat-leaf parsley oregano, and thyme, tied tightly together with kitchen twine, bouquet garni: 2 bay leaves + a few sprigs of parsley
- 1 pumpkin puree 15-ounce can; not pumpkin pie
- 1/2 cup tomato sauce
Tofu Ricotta (makes about 2 cups)
- 1 14- ounce tofu extra-firm, 400g block
- 4 tablespoons nutritional yeast 16g
- 1 cloves garlic roughly chopped
- 2 tablespoons White miso paste or yellow miso paste
- 3/4 teaspoon onion powder
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly cracked
- 1 tablespoon extra virgin olive oil
- 15 basil optional, fresh leaves
- 1 1/2 teaspoons lemon zest freshly grated
- 3 tablespoons lemon juice about 1 medium-large lemon, freshly squeezed
Instructions
- 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.1. 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.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
44g
(15%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Sodium
942mg
(39%)
Potassium
849mg
(18%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
24367IU
(487%)
Vitamin C
15mg
(17%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 942mg | 39% |
| Potassium | 849mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 24367IU | 487% |
| Vitamin C | 15mg | 17% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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