Name: Pumpkin Lasagna Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 tbsp olive oil (for sautéing); 1 null yellow onions (large, diced); 3 null carrots (medium or large, finely diced); 6 clove garlic (minced); 4 cup vegetable broth; 1 cup reduced fat coconut milk (lite); 1 can chickpeas (15-ounce can); 8 piece lasagna sheets (broken into small pieces); 1.5 tsp kosher salt; 0.5 tsp black pepper (freshly cracked); 2 tbsp nutritional yeast; 2 piece bay leaf (for bouquet garni); 1 sprig parsley (flat-leaf); 1 sprig oregano; 1 sprig thyme; 1 can pumpkin puree (15-ounce can); 0.5 cup tomato sauce; 1 block extra-firm tofu (14-ounce); 4 tbsp nutritional yeast; 1 clove garlic (roughly chopped); 2 tbsp white miso paste; 0.75 tsp onion powder; 1 tsp kosher salt; 0.5 tsp black pepper (freshly cracked); 1 tbsp olive oil (extra virgin); 15 piece basil leaves (fresh); 1.5 tsp lemon zest (freshly grated); 3 tbsp lemon juice (freshly squeezed)

Instructions

Show units in method

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.