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Instant Pot Pumpkin Lasagna Soup


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Ingredients

  • 1 1/2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 medium or large carrots, finely diced
  • 6 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup reduced-fat coconut milk
  • 1 can of chickpeas (or 1 1/22 cups cooked chickpeas)
  • 8 pieces lasagna noodles (6 ounces), broken into small pieces
  • 1 1/2 tsp kosher salt
  • Freshly cracked black pepper to taste
  • 2 tbsp 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
  • Vegan ricotta cheese (store bought or homemade)

Instructions

  1. Select the Sauté setting on the Instant Pot and let the pot heat up for a few min before adding the olive oil. Once hot, add the onions and carrots and cook for 5 min, stirring occasionally, until starting to soften.
  2. Add the garlic and cook for 1-2 min, 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.
  3. 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.
  4. 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 min. Once the 4-min timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
  5. Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting.
  6. 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.
  7. Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine.

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