Pumpkin Lasagna Soup
This cozy Instant Pot recipe transforms lasagna into a creamy, fall-inspired soup. Featuring hearty chickpeas, tender pasta, and a rich pumpkin base, it is finished with a zesty, homemade tofu ricotta and woodsy herbs for the perfect autumn comfort meal.
Instructions
- 1
Set the Instant Pot to Sauté and heat the olive oil (1.5 tbsp). Add onions (1 yellow) and carrots (3), cooking for 5 minutes until softened. Stir in garlic (6 clove) and cook for 1 minute until fragrant.
- 2
Deglaze the pot with a splash of the vegetable broth (4 cup), scraping up any browned bits. Select Cancel.
- 3
Stir in the remaining vegetable broth (4 cup), reduced fat coconut milk (1 cup), chickpeas (1 can), lasagna sheets (8 piece), kosher salt (1.5 tsp), black pepper (0.5 tsp), nutritional yeast (2 tbsp), and a bouquet garni made of leaf (2 bay), parsley (1 sprig), oregano (1 sprig), and thyme (1 sprig). Submerge the noodles.
- 4
Scoop pumpkin puree (1 can) on top of the liquid, but do not stir it in to prevent the burn error.
- 5
Lock the lid and Pressure Cook on high for 4 minutes. Once finished, perform a quick pressure release.
- 6
While soup is cooking, make the ricotta: blend extra-firm tofu (1 block), nutritional yeast (4 tbsp), garlic (1 clove), white miso paste (2 tbsp), onion powder (0.75 tsp), kosher salt (1 tsp), black pepper (0.5 tsp), olive oil (1 tbsp), basil leaves (15 piece), lemon zest (1.5 tsp), and lemon juice (3 tbsp) in a food processor until smooth.
- 7
Open the pot and remove the bouquet garni. Stir in tomato sauce (0.5 cup) and select Sauté. Cook for 2-3 minutes until the soup thickens and adjusts seasoning.
- 8
Serve the soup in bowls topped with a generous dollop of the tofu ricotta.
Nutrition Facts
Per portion