Vegan Instant Pot Pumpkin Lasagna Soup

🥘 Ingredients

• extra virgin olive oil 1 ½ tbsp
• large yellow onion 1
• medium or large carrots 3
• garlic cloves 6
• vegetable broth 4 cup
• lite coconut milk 1 cup
• chickpeas 1
• pieces lasagna noodles 6 oz
• kosher salt 1 ½ tsp
• Freshly
• nutritional yeast 2 tbsp
• bay leaves 2
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• pumpkin puree not pumpkin pie 1
• tomato sauce ½ cup
• extra-firm tofu 1
• nutritional yeast 4 tbsp
• garlic clove 1
• white or yellow miso 2 tbsp
• onion powder ¾ tsp
• kosher salt 1 tsp
• freshly cracked black pepper ½ tsp
• extra virgin olive oil 1 tbsp
• fresh basil leaves 15
• freshly squeezed lemon juice about medium-large lemon 1 tbsp

1. 1

   Gather: extra virgin olive oil , large yellow onion , medium or large carrots , garlic cloves , vegetable broth , lite coconut milk , chickpeas , pieces lasagna noodles , kosher salt , Freshly cracked black pepper to taste, nutritional yeast . For the bouquet garni (tie the following tightly together with kitchen twine): bay leaves , a few sprigs of flat-leaf parsley, a few sprigs of fresh oregano, a few sprigs of fresh thyme, pumpkin puree not pumpkin pie , tomato sauce . For the tofu ricotta (makes about 2 cup): extra-firm tofu , nutritional yeast , garlic clove , white or yellow miso , onion powder , kosher salt , freshly cracked black pepper , extra virgin olive oil , fresh basil leaves , freshly squeezed lemon juice about medium-large lemon .
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.
6. 6

   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.
7. 7

   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.
8. 8

   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.
9. 9

   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 to 2 days.