Required fields are marked *. Four tantalizing layers of fall flavors and textures that combine for an irresistibly delicious pumpkin dessert that can be made in advance! 1 (14.5 ounce) can cream of pumpkin soup. Pumpkin muffins, pumpkin lattes, pumpkin soups, the works. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. That’s about all you need to know about this vegan Instant Pot Pumpkin Lasagna Soup, so put on your fuzzy socks, light some apple spice candles, and start making this soup! Easy to Make. Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Recipe & Photography By: Rainbow Plant Life. It’s what infuses the soup with a deep aroma of woodsy herbs.
Substitute nutritional yeast for the parmesan cheese and this soup is completely dairy free! First we turn lasagna into soup form (lasagna soup is a thing, Google it). Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. This deglazing step is important with any Instant Pot recipe that starts with a Sauté and then pressure cooks thick ingredients like coconut milk, pumpkin, canned tomatoes, etc. If you are wondering, what exactly is a pumpkin lasagna soup, let me explain! Despite this grave inner turmoil, I am excited to share this incredible, unique, and fun Instant Pot Pumpkin Lasagna Soup!
The reason I don’t add the tomato sauce during pressure cooking is it’s one of those very thick, viscous ingredients that is likely to trigger the burn error. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes. Be sure to break up the lasagna noodles into smaller pieces.
While the soup is cooking, you can prepare the Tofu Ricotta. This pumpkin lasagna soup is the coziest autumn-inspired comfort food! Next, you’ll add a ¼ cup coconut milk, the remaining ½ cup of the chicken broth, and the crushed lasagna noodles. Your email address will not be published. All you need is a food processor and it takes 5 minutes!
But, embracing pumpkin season means definitively saying good-bye to warm weather, sundresses, flip flops, and everything I love in this life. You can also substitute veggie broth for the chicken broth, to make this soup completely vegan too! 9 lasagna noodles… Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. This soup combines everything you love about two great things in life: lasagna and fall flavors.
Cook for another 10-15 minutes or until the noodles are soft and fully cooked through. It’s what infuses the soup with a deep aroma of woodsy herbs! Then, prepare your bouquet garni. Secure the lid and set the Pressure Release to Sealing. Use the Pressure Cook setting at high pressure for 4 minutes. Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. If you’re wondering how to do that, just use a spoon to scoop out the pumpkin on top of all the ingredients and don’t stir.
First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Love pumpkin desserts? If you don’t have all of the specific herbs called for in the recipe, feel free to double up on another herb or use a similar herb (e.g., if you don’t have oregano, add a sprig of rosemary or add double the amount of thyme). And that’s how we get a pumpkin lasagna soup! Then add the garlic sauté for 1-2 minutes. Fun and Unique.
You will also want to grate some fresh parmesan cheese as a garnish.
It still felt like summer in New York City, so I ignored this early-to-the-game pumpkin obsession and continued talking about berries and corn and peaches. Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. My foray into blogging originated with my career as a lawyer.
Store leftovers in an airtight container in the fridge for 1-2 days.
Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes. A great dish to welcome cooler temps! The tomato sauce and pumpkin really complimented each other.
Open the pot and remove the bouquet garni. This Pumpkin Lasagna Soup is the ultimate cold weather comfort food. They don’t have to be bite-sized, but don’t stick them in the Instant Pot whole. Prep time: 10 minutes; Cook time: 20-25 minutes Total time: 30-35 minutes, 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas), 8 pieces lasagna noodles (6 ounces), broken into small pieces, 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). Or just watch the video above (around the 01:30 mark) for a visual reference. First we turn lasagna into soup form (lasagna soup is a thing, Google it). Instant Pot Magic. Despite this grave inner turmoil, I am excited to share this incredible, unique, and fun Instant Pot Pumpkin Lasagna Soup!
Use traditional lasagna noodles, not the no-boil noodles. Stir well to submerge the lasagna noodles. Then, it’s time to start cooking the soup. If there are browned bits stuck on the bottom of the pot, the Instant Pot burn sensor can think that something is burning and it’ll trigger the annoying burn error. And thanks to the Instant Pot, it’s incredibly simple and quick to make!
Don’t get me wrong, I LOVE pumpkin season just as much as any other basic B out there.
1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas), 8 pieces lasagna noodles (6 ounces), broken into small pieces, 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 teaspoon vegetable oil.