Name: Vegan Instant Pot Pumpkin Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/2 tablespoons olive oil; 1 large yellow onion, diced; 3 medium or large carrots, finely diced; 6 cloves garlic, minced; 4 cups vegetable broth; 1 cup lite or reduced-fat coconut milk; 1 (15-ounce) can chickpeas, drained; 8 pieces lasagna noodles, broken into small pieces; 1 1/2 teaspoons kosher salt; Freshly cracked black pepper to taste; 2 tablespoons nutritional yeast; Bouquet garni: 2 bay leaves, sprigs of parsley, oregano, and thyme; 1 (15-ounce) can pumpkin puree; 1/2 cup tomato sauce; 1 (14-ounce) block extra-firm tofu; 4 tablespoons nutritional yeast; 1 clove garlic, roughly chopped; 2 tablespoons white or yellow miso paste; 3/4 teaspoon onion powder; 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon freshly cracked black pepper; 1 tablespoon extra virgin olive oil; 15 fresh basil leaves (optional); 1 1/2 teaspoons freshly grated lemon zest; 3 tablespoons freshly squeezed lemon juice

Why Make This Recipe

Vegan Instant Pot Pumpkin Lasagna Soup is not just a comforting dish; it’s also a healthy twist on a classic favorite. This soup combines the creamy goodness of pumpkin with the hearty flavors of lasagna, all while being completely plant-based. It’s easy to prepare, perfect for weeknight dinners, and a great way to sneak in some veggies. Plus, cooking it in an Instant Pot saves time and makes cleanup a breeze!

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How to Make Vegan Instant Pot Pumpkin Lasagna Soup

Ingredients

1 1/2 tablespoons olive oil
1 large yellow onion, diced
3 medium or large carrots, finely diced
6 cloves garlic, minced
4 cups vegetable broth
1 cup “lite” or reduced-fat coconut milk
1 (15-ounce) can of chickpeas (or 1 1/2 – 2 cups cooked chickpeas)
8 pieces lasagna noodles (6 ounces), broken into small pieces
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
2 tablespoons 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
1 (14-ounce) block extra-firm tofu
4 tablespoons (16g) nutritional yeast
1 clove garlic, roughly chopped
2 tablespoons white or yellow miso paste
3/4 teaspoon onion powder
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon freshly cracked black pepper
1 tablespoon extra virgin olive oil
15 fresh basil leaves (optional)
1 1/2 teaspoons freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)

Directions

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. Cook for 5 minutes, stirring occasionally, until they start to soften. Add the garlic and cook for another 1-2 minutes until fragrant.
Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Select the Cancel setting.
Now add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to make sure the lasagna noodles are submerged.
Scoop the pumpkin on top of everything but do not stir; this helps prevent any burning.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the timer for 4 minutes.
While the soup is cooking, prepare the Tofu Ricotta. Drain the tofu and remove excess water using paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until creamy. For a chunkier version, use a bowl and break the tofu into smaller pieces with a fork; mix in the other ingredients.
Once the 4-minute timer beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
Open the pot and take out the bouquet garni. Stir everything well, then add the tomato sauce. Select the Sauté setting again and heat the soup for 2-3 minutes until the tomato sauce is well mixed and the soup thickens slightly.
Serve the soup in bowls, topping each with a few spoons of Vegan Ricotta Cheese. Stir to combine. Store any leftovers in an airtight container in the fridge for 1-2 days.

How to Serve Vegan Instant Pot Pumpkin Lasagna Soup

Serve this soup hot, ideally with a sprinkle of fresh basil or a drizzle of olive oil on top. It pairs well with crusty bread or a green salad for a complete meal. Enjoy it as a cozy weeknight dinner or as a comfort food treat on a chilly day!

How to Store Vegan Instant Pot Pumpkin Lasagna Soup

Store any leftover soup in an airtight container in the fridge. It will keep fresh for 1-2 days. To reheat, simply warm it on the stove or in the microwave. If you made the Tofu Ricotta separately, keep it stored in the fridge as well and add it fresh when serving.

Tips to Make Vegan Instant Pot Pumpkin Lasagna Soup

If you want more flavor, consider adding some red pepper flakes for a little heat.
You can substitute the chickpeas with other beans or lentils based on your preference.
For an added crunch, top with some toasted pine nuts or pumpkin seeds before serving.

Variation

You can also add spinach or kale for more greens. Just throw it in after the soup is done cooking, and it will wilt nicely. Another option is to replace the coconut milk with cashew cream for a different flavor.

FAQs

Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge for a couple of days, making it perfect for meal prep.

Is this recipe gluten-free?
To make it gluten-free, use gluten-free lasagna noodles.

Can I freeze Vegan Instant Pot Pumpkin Lasagna Soup?
Yes, you can freeze it for up to 3 months. Just thaw and reheat on the stove or in the microwave before serving.