Tasty Pumpkin Lasagna Soup

Why You’ll Love This Recipe

I like how this soup gives me the warmth of lasagna without the layering and baking. The Instant Pot makes it quick and easy, and the combination of pumpkin and tomato adds richness and depth. The tofu ricotta is creamy, tangy, and makes the whole dish taste extra special. It’s the kind of soup I crave when I want comfort in a bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the soup:
1 1/2 tbsp olive oil
1 large yellow onion, diced
3 medium carrots, finely diced
6 garlic cloves, minced
4 cups vegetable broth
1 cup reduced-fat coconut milk
1 can (15 oz) chickpeas, or 1 1/2–2 cups cooked chickpeas
6 oz lasagna noodles (about 8 noodles), broken in pieces
1 1/2 tsp kosher salt
freshly cracked black pepper, to taste
2 tbsp nutritional yeast
2 bay leaves and a few sprigs each of flat-leaf parsley, oregano, and thyme, tied together (bouquet garni)
1 can (15 oz) pumpkin purée (not pie filling)
1/2 cup tomato sauce

For the vegan ricotta:
1 block (14 oz) extra-firm tofu
4 tbsp nutritional yeast (16 g)
1 garlic clove, roughly chopped
2 tbsp white or yellow miso paste
3/4 tsp onion powder
1 tsp kosher salt, plus more as needed
1/2 tsp freshly cracked black pepper
1 tbsp extra virgin olive oil
15 fresh basil leaves (optional)
1 1/2 tsp finely grated lemon zest
3 tbsp fresh lemon juice (about 1 medium-large lemon)

Directions

I start by selecting the Sauté setting on my Instant Pot and heating the olive oil. I add the diced onion and carrots, cooking for about 5 minutes until softened, then stir in the garlic for another minute.

I deglaze the pot with the vegetable broth, scraping the bottom to release any browned bits. After pressing Cancel, I add coconut milk, chickpeas, broken lasagna noodles, salt, pepper, nutritional yeast, and the bouquet garni. I spoon the pumpkin purée on top without stirring to prevent burning.

I secure the lid, set the valve to Sealing, and cook on high pressure for 4 minutes. Once done, I carefully quick-release the steam.

While the soup cooks, I prepare the tofu ricotta by blending tofu, nutritional yeast, garlic, miso, onion powder, salt, pepper, olive oil, basil (if using), lemon zest, and lemon juice in a food processor until smooth and creamy. For a chunkier version, I mash it by hand.

After the soup finishes cooking, I remove the bouquet garni and stir in the tomato sauce. Using the Sauté function again, I let it simmer for 2–3 minutes until slightly thickened. I adjust the seasoning as needed.

I ladle the soup into bowls, top with generous spoonfuls of tofu ricotta, and serve warm.

Servings and Timing

This recipe makes 4 servings. It takes about 10 minutes to prepare and 20 minutes to cook, with a total time of 30 minutes.

Variations

Sometimes I use gluten-free lasagna noodles to keep the dish fully gluten free. I also like adding spinach or kale for extra greens. For a smoky touch, I sprinkle in smoked paprika, and when I want more protein, I double the chickpeas.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the soup on the stove over medium heat or in the microwave until hot. If the noodles absorb too much liquid, I add a splash of vegetable broth when reheating.

FAQs

Can I make this soup without an Instant Pot?

Yes, I simmer everything in a large pot on the stove until the noodles are cooked through, about 15–20 minutes.

Can I use regular ricotta instead of tofu ricotta?

Yes, but the tofu version keeps it vegan and still tastes deliciously creamy.

Do I need to break the lasagna noodles?

Yes, smaller pieces cook evenly and are easier to eat in soup form.

Can I use fresh pumpkin instead of canned?

Yes, I cook and puree fresh pumpkin before adding it to the soup.

How can I make it spicier?

I add red pepper flakes or a pinch of cayenne for heat.

Can I freeze this soup?

I don’t recommend freezing because the noodles get mushy, but I can freeze the ricotta separately.

What kind of coconut milk should I use?

I like reduced-fat coconut milk, but full-fat makes the soup richer and creamier.

Can I use another bean instead of chickpeas?

Yes, cannellini beans or white beans work well.

How do I thicken the soup more?

I simmer it longer on the Sauté setting until it reaches the consistency I like.

Can I make the ricotta ahead of time?

Yes, it keeps in the fridge for up to 5 days and can be used for other recipes too.

Conclusion

This pumpkin lasagna soup is one of my favorite fall comfort foods. It’s creamy, flavorful, and loaded with hearty ingredients, all topped with a rich vegan ricotta. I love how quick it is to make and how satisfying it feels, whether I serve it as a main dish or pair it with crusty bread for a full meal.