September marks the start of pumpkin season, so say hello to this Instant Pot Pumpkin Lasagna Soup! Pumpkin season is usually about the pumpkin sweets – pumpkin muffins, pumpkin lattes, pumpkin cookies, the works.
Don’t get me wrong, I LOVE pumpkin treats. But, I also think there are some incredible savory pumpkin recipes that get overlooked. Like this unique and fun pumpkin lasagna soup! If you are wondering, what exactly is a pumpkin lasagna soup, let me explain!
First we turn lasagna into soup form (lasagna soup is a thing, Google it). Then we add the flavors of pumpkin and woodsy herbs to make it taste like Thanksgiving. And that’s how we get a pumpkin lasagna soup!
Why you’ll love this recipe
Fun and Unique. This soup combines everything you love about two great things in life: lasagna and fall flavors. Plus, it’s unique flavor profile is guaranteed to impress.
Easy to Make. The main work involves chopping up and sautéing vegetables. Then you get to dump everything in the Instant Pot and let the machine do its work. So you get to enjoy the flavors of lasagna with a fraction of the work.
Instant Pot Magic. The cook time for this recipe is just 4 minutes, which is far less time than any stovetop soup! (Disclaimer: it does take some time for the soup to come to pressure, like any Instant Pot recipe, but it’s hands-off so you can do other things in the meantime).
Simple Ingredients. This lasagna soup is made with simple, readily available ingredients (think carrots, onions, garlic, chickpeas, lite coconut milk, vegetable broth, fresh herbs, etc.).
Cozy Fall Comfort Food. This pumpkin lasagna soup is the coziest autumn-inspired comfort food! Creamy from lite coconut milk, pumpkiny from, well, the pumpkin, and herbaceous from the bouquet garni, it has everything about fall comfort food that you love!
How to Make Vegan Instant Pot Pumpkin Lasagna Soup
First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces. Then, prepare your bouquet garni.
A bouquet garni is a fancy French term for a bundle of herbs tied together. 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).
Then, it’s time to start cooking the soup. Select the Sauté setting on your Instant Pot and add the olive oil. Once it’s hot, add the diced onions and carrots and cook until they start to soften. Then add the garlic sauté for 1-2 minutes.
Deglaze the pot with the vegetable broth, scraping up any browned bits on the bottom of the pot.
Then, pour in the coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nooch, and tuck in the bouquet garni. Finally, scoop the canned pumpkin on top but do not stir the pumpkin into the soup. To help prevent triggering that burn error, I like to spoon or scoop thick ingredients on top of everything else, so they’re less likely to sink to the bottom and scorch the bottom of the pot.
Use the Pressure Cook setting at high pressure for 4 minutes. When the timer is done, perform a quick pressure release. A natural pressure release risks overcooking the lasagna noodles.
While the soup is cooking, you can prepare the Tofu Ricotta. All you need is a food processor and it takes 5 minutes!
When the soup is done, select the Sauté setting and add the tomato sauce, and stir until slightly thickened, just a few minutes. 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.
Watch! How to make Instant Pot Pumpkin Lasagna Soup
Tips for making this recipe
Be sure to break up the lasagna noodles into smaller pieces. You don’t need bite-sized pieces, but don’t stick them in the Instant Pot whole. The noodles won’t cook evenly and might stick to the bottom of the pot.
Use traditional lasagna noodles, not the no-boil noodles. I haven’t tried this recipe with the no-boil variety so I can’t say for sure, but 4 minutes was perfect for my traditional lasagna noodles, so it’s possible that 4 minutes would overcook no-boil noodles.
Deglaze the pot! When you sauté something in the IP, and then pressure cook thick ingredients like coconut milk, pumpkin, or canned tomatoes, deglazing is key. If you leave browned bits stuck to the bottom of the pot, you risk triggering the Instant Pot burn sensor.
Don’t stir the pumpkin into the soup before pressure cooking it. When you add very thick or viscous ingredients to the Instant Pot (think tomato sauce), it can stick to the bottom of the Instant Pot’s inner pot and trigger the machine’s burn sensor.
I have made recipes where I have stirred the pumpkin into the rest of the ingredients and the Instant Pot has been fine, but since we’re also using pasta (which has a tendency to stick), it’s best to play it safe and not stir in the pumpkin. 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. Or just watch the video above (around the 01:30 mark) for a visual reference.
If you don’t want to add chickpeas to the soup (maybe you think they don’t belong in lasagna soup, fine), then you can simply omit them. If you want to add a different protein to your soup, you can stir some baked tofu at the end.
Don’t skip the bouquet garni! It’s what infuses the soup with a deep aroma of woodsy herbs. It really makes the soup!
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. And be sure to tag me on Instagram with your creations!
Big Vegan Flavor
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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
Tofu Ricotta (makes about 2 cups)
- 1 14-ounce (400g) block extra-firm tofu
- 4 tablespoons (16g) nutritional yeast
- 1 cloves 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)
Instructions
- 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 and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, 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. 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.
- 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 minutes.
- While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed. For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.Note: the ricotta can also be made a few days in advance and stored in the fridge.
- Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
- Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. 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.
- Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.
Just tasted this soup (am making it for lunch). Yum ! I subbed fresh herbs for dry as that was what I had, plus cannelinni beans instead of chickpeas. It tastes good now but I may follow another comment suggestion and add some chopped pan fried vegan sausage before serving. Thanks for the inspiration.
Hi Anna, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
This recipe is delicious! Following the recipe made a lot of food and the one time I tried to double this recipe was a huge mistake (the instant pot overflowed). The ricotta on top is delicious and super easy to make. I dont really see the point of buying lasagna noodles and then breaking them apart so I just use whatever pasta I have on hand.
We appreciate your feedback and support, Sam. Thank you for leaving a review!
I felt like a comforting soup that went with the vegan ricotta I had just made (tried a new recipe, and it was very good but… I will go back to the one from Nisha’s food planning recipe, to be honest, because that is just the best one I have ever tried – and eeeeveryone loves it. Anyway…) Naturally, I googled ”lasagna soup RainbowPlantLife” and when I saw this one, that would let me use up some of my home made pumpkin purée I knew this was it. And it WAS it. It is so comforting and nourishing and easy and just perfect! I topped mine with my freshly ground chilimix (with mustard seeds and some other goodies) and that was amazing! You could probably put the chili in the soup but… there is something about just having it on top that I like! And, bonus: my bf (with more of a baby mouth than my pretty fire resistant one, haha…!) can eat it without sweating.
Or to put this more succinctly: I LOVE this soup and will make it soon, and often, again. Thank you!
Ps. Fresh herbs are not really in season here in Sweden so I used dried herbs, and that worked great too, even if I bet fresh will kick it up a notch. :)
Thanks for the lovely feedback, Zarah! We appreciate your trust in RPL and it’s lovely to hear the recipe was a hit with you both. :)
Tried this recipe for the first time today and loved it! The effort to deliciousness ration is what I like most about this soup. It’s super easy & quick to make, yet it tastes very gourmet, like something you’d get at a restaurant. My husband especially loved the ricotta. Definitely don’t skip it. Thank you so much, Nisha!! :-)
Your review made our day, Jackie! Thank you for taking the time to share your thoughts and for trying out the recipe.
How far can you do some of the steps in advance? I would like to do this recipe again, cause it was amazingly satisfying when I did it last year! This time though I am planning to cook it on a day when I am not going to have much time to cook (but will still crave gourmet😋). So I guess I can precut things and make the ricotta in advance, but would it be fine to cook further until adding the lasagna sheets or shall I rather not precook this far?
Hi Dasha! I think it’s safe to go ahead and prepare the (1) onions, carrots and garlic (2) combine coconut milk, chickpeas, salt, pepper, nutritional yeast (3) tofu ricotta. This way, on the day of cooking, you are ready to go and mostly hands off, but still end up with a gourmet meal. Enjoy!
Amazing and so delicious!!
Hi Barbara, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
So delicious! I skipped the homemade ricotta step and just used kite hill. My kids even enjoyed!
Hi Hailey, it’s great to hear you had success with the recipe. Thanks for the review!
I was looking to use up some leftover lasagna sheets, when I bumped into this recipe. To my delight it also calls for pumpkin puree and I had it sitting in the freezer from last year. I made my favourite stock from the frozen veggie scraps and used some leftover salsa instead of tomato sauce. So it was a fridge/freezer/pantry cleaner recipe for me, which I was very delighted about. As the recipe turns out quite sweet and has melt in your mouth feel – I craved some texture and savouriness, so I added Beyond Meat Sausages for a salty and chewy kick and it was delicious!
Alina, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the soup. The vegan sausage sounds like a lovely addition :)
My picky family loved it.
Charlotte, Thank you for your thoughtful review! We’re so happy to hear that everyone enjoyed the soup.
I make this often because it is so easy. My only criticism is that it is bland. Can you recommend some spices/herbs that can be added to encourage more flavor?
Hi Lucy, good to hear this recipe’s a staple for you! You could try doubling the amount of the fresh herbs called for in the bouquet garni, and adding more garlic if you’re a garlic lover!
This was so tasty! Especially the ‘ricotta’. This will now be a recurring meal on my list.
Hi Iki, it’s great to hear you had success with the recipe. Thanks for the review!
Subbed pumpkin with squash, chickpeas with black beans, and just added dry spices instead of doing the bouquet garni. It was yummy. The ricotta is especially good!
Thanks for sharing your experience, Anna! Great to hear the recipe was a success.
Made a stovetop version and it was great!! Exceeded all expectations. Even my boyfriend who doesn’t like pumpkin loved it. I subbed canneloni beans for chickpeas as that’s what I had in hand. Huge portion – we will remake!
Your positive feedback is the best reward for our hard work. Thank you, Amanda!