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!
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.
Is there any way I can make this lower carb?
Hi Denise, you could try to use a different lower carb lasagna noodle like banza chickpea lasagna noodles? These may break apart more easily, though. So you’ll need to add them later on in the cooking process.
Hi Nisha,
Can I use fresh pumpkin instead of canned? As canned is not readily available in Ireland.
Thanks
Nuala
Hi Nuala, yes you can use fresh pumpkin but pumpkin flesh holds a lot of moisture. Puree the pumpkin in a food processor and ideally, try to allow a little time to drain extra water. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally. Good luck!
This is one of my staples now, can’t begin to describe the deliciousness of this soup! One of my all-time favorite recipes up there with the lentil shepards pie :)
Thanks for the lovely feedback, Bailey!
Sounds delicious. Is there a stove top version for the rest of us?
Can you make this in a slow cooker?
This was easy and fun to make. I used canned northern beans, dried herbs, mirepoix from TJs, 1 clove of garlic, and 1/3 of an onion.
It was awesome. The tofu ricotta just works, added red pepper flakes, used garlic powder.
On the soup, just put a 1.5 tsp of salt and 1 tsp of black pepper.
I daresay my wife was impressed. The dish had a very French taste.
Would love a version that is fodo.
Thanks for the lovely feedback, Aashish!
So delicious and easy! We’re always looking for easy, healthy, vegetarian meals that our preschooler will eat (the unicorns of recipes) and this fits the bill!! Nisha’s recipes are reliably the best.
So glad this soup was preschooler approved! Thank you for the nice comment, Iralyn :)
This was so delicious! Outstanding! I can’t wait to make it again for non vegan friends and family because I know they will love it!
Vanessa, So glad to hear you loved this recipe!
this turned out great! I subbed in about a tsp each of dried parsley, oregano, and thyme since I didn’t have fresh.
Jess, So glad to hear you loved this recipe!
This has become an absolute staple in my house. Love how quick it comes together, perfect for busy weeknights! Love love love it!!!!!
Awesome, Bailey. Thanks for your comment and for taking the time to review!
I love this recipe! It’s become a go-to favorite! I substituted dried basil for fresh in the ricotta and it turned out pretty well. Although the fresh is much better! You won’t regret making this one.
Awesome, Sarah. Thanks for your comment and for taking the time to review!
Made the ricotta again because it’s just that good. Doubled the recipe and made stuffed shells. Non-vegans were amazed at how good this was.
Nisha, what a delicious meal! Loved the soup and the ricotta on top. I used tomato paste ( 1/3cup) at the end and this worked well as a substitute to tomato sauce. I make a game out of using what I have on hand these days…any suggestions on what the ricotta would be good to use for if there is extra? Top a salad? I pushed the limits on room in the smaller instant pot a had a bit of soup in and around the spout :)
Made this amazing soup today; I am the only vegan in our home and this soup was a thumbs up all around; husbandand 17yr old son. THANK YOU! I served with a pinch shredded vegan cheese, did not make the ricotta due to time restrictions but OMG this was amazing!
So, how do you make the vegan ricotta for the soup. I see the ingredients, but don’t see the instructions
Whoops, that seems to have been deleted. I’ve updated the post now!
This soup is truly delicious. I have made it several times and shared the recipe with many friends who loved it too.
You can make it on the stove top if you don’t have a instant pot.
Freshly cooked pumpkin can also be used if you don’t want to use or can’t find canned pumpkin.
One of my favourite soup recipes ever.
I’ve made this recipe three times now, and I have yet to get tired of it. I was wondering if I could make a large batch and freeze it?
So happy you’re enjoying it, Adrian! I haven’t tried freezing it, but usually lasagna noodles don’t freeze well in soups, as they tend to get mushy.
Hi Adrian
I have done that and found it to work perfectly.
Good luck
Debra
I loved this recipe. I used gluten free no-boil noodles. They stick together a bit but still work.
The links for ricotta are not working. Where can I find them?
Whoops, I’ve fixed that now. The recipe for the vegan tofu ricotta is now in the recipe card.
This recipe is always a hit! After the first time making it, I knew it would be part of my regular dinner rotation. Highly recommend!