Tasty Pumpkin Lasagna Soup Recipe

Introduction

Warm up with this comforting Tasty Pumpkin Lasagna Soup, a unique twist on classic lasagna flavors blended into a hearty soup. It’s rich, creamy, and perfect for cozy nights, featuring homemade vegan ricotta to add an indulgent finish.

Ingredients

• 1 1/2 tbsp olive oil
• Freshly cracked black pepper (to taste)
• 4 cups vegetable broth
• 2 tbsp nutritional yeast
• 6 oz lasagna noodles (broken into bite-sized pieces)
• 1/2 cup tomato sauce
• 1 large yellow onion (diced into 1/4-inch pieces)
• 2 bay leaves and fresh flat-leaf parsley, oregano, and thyme (tied together as bouquet garni)
• 1 cup reduced-fat coconut milk
• 1 can chickpeas (drained and rinsed)
• 1 can (15 oz) pumpkin puree
• 1 1/2 tsp kosher salt
• 3 medium carrots (finely diced, about 1/4-inch pieces)
• 6 garlic cloves (freshly minced)
• For the vegan ricotta:
• 1 block (14 oz) extra-firm tofu (pressed to remove excess moisture)
• 1/2 tsp freshly cracked black pepper
• 2 tbsp white or yellow miso paste
• 1 garlic clove (roughly chopped)
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt (plus more to taste)
• 15 fresh basil leaves (optional)
• 1 1/2 tsp lemon zest (finely grated)
• 3 tbsp fresh lemon juice
• 4 tbsp nutritional yeast
• 3/4 tsp onion powder

Instructions

1. Step 1: Press the tofu by wrapping it in a clean kitchen towel and placing it between two plates with a weight on top. Let it sit while you prepare the other ingredients. Dice the onion and carrots into 1/4-inch pieces, mince the garlic, and tie the herbs with bay leaves into a bouquet garni. Drain and rinse chickpeas and break the lasagna noodles into bite-sized pieces.
2. Step 2: Heat olive oil in a large pot over medium-high heat. Add the diced onion and carrots, cooking for about 5 minutes until softened and translucent. Stir in the garlic and cook for 1–2 minutes until fragrant.
3. Step 3: Pour in vegetable broth, scraping the bottom of the pot to release browned bits. Stir in coconut milk, chickpeas, lasagna noodles, salt, pepper, nutritional yeast, and the bouquet garni. Add pumpkin puree on top without stirring.
4. Step 4: Close the pot lid and pressure cook on high for 4 minutes. Once done, release pressure carefully according to your device’s instructions.
5. Step 5: While the soup cooks, prepare the tofu ricotta. Blend pressed tofu, nutritional yeast, garlic, miso paste, onion powder, salt, pepper, olive oil, basil (if using), lemon zest, and lemon juice until smooth and creamy.
6. Step 6: Remove the bouquet garni from the soup. Stir the pumpkin puree fully into the soup along with tomato sauce. Cook for 2–3 minutes over medium heat. Serve hot, topped with a generous scoop of tofu ricotta.

Tips & Variations

• Replace lasagna noodles with gluten-free pasta for a gluten-free version.
• Use fresh herbs if possible for brighter flavor in the bouquet garni and ricotta.
• The tomato sauce adds acidity to balance richness—feel free to adjust quantity to taste.
• Try adding a pinch of red pepper flakes for a subtle heat boost.
• Make the tofu ricotta a day ahead to let flavors deepen and save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. Keep tofu ricotta refrigerated separately for up to 3 days and spoon on top just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a pressure cooker?

Yes, you can simmer the soup in a regular pot for about 20 minutes until the noodles and vegetables are tender. Just keep an eye on the liquid level and add more broth if needed.

Is this soup suitable for vegans?

Absolutely. All ingredients are plant-based, and the tofu ricotta provides a creamy, cheese-like texture without any dairy.

Tasty Pumpkin Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Tasty Pumpkin Lasagna Soup is a comforting and flavorful vegan soup that combines the rich taste of pumpkin puree with the heartiness of lasagna noodles, chickpeas, and a creamy coconut milk base, topped with a savory tofu ricotta. This dish mimics the classic flavors of lasagna in a cozy, warming soup, perfect for fall or any time you’re craving a wholesome plant-based meal.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 15 minutes (including pressure cooking and finishing)
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian-inspired, Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Soup:

• 1 1/2 tbsp olive oil
• Freshly cracked black pepper (to taste)
• 4 cups vegetable broth
• 2 tbsp nutritional yeast
• 6 oz lasagna noodles, broken into bite-sized pieces
• 1/2 cup tomato sauce
• 1 large yellow onion, diced into 1/4-inch pieces
• 2 bay leaves and fresh flat-leaf parsley, oregano, and thyme tied together as bouquet garni
• 1 cup reduced-fat coconut milk (Thai Kitchen brand)
• 1 can chickpeas, drained and rinsed
• 1 can (15 oz) pumpkin puree (Libby’s, not pie filling)
• 1 1/2 tsp kosher salt
• 3 medium carrots, finely diced (about 1/4-inch pieces)
• 6 garlic cloves, freshly minced

For the Vegan Ricotta:

• 1 block (14 oz) extra-firm tofu, pressed to remove excess moisture
• 1/2 tsp freshly cracked black pepper
• 2 tbsp white or yellow miso paste
• 1 garlic clove, roughly chopped
• 1 tbsp extra virgin olive oil (Kirkland organic preferred)
• 1 tsp kosher salt (plus more to taste)
• 15 fresh basil leaves (optional)
• 1 1/2 tsp lemon zest (finely grated from fresh lemon)
• 3 tbsp fresh lemon juice (about 1 medium-large lemon)
• 4 tbsp nutritional yeast
• 3/4 tsp onion powder

Instructions

1. Prepare Mise en Place and Press the Tofu: Wrap the tofu block in a clean kitchen towel and place it between plates weighted down to press out excess moisture. Meanwhile, dice the onion and carrots into 1/4-inch pieces, mince the garlic, and tie the fresh herbs with bay leaves into a bouquet garni. Drain and rinse chickpeas, break lasagna noodles into bite-sized pieces, and measure pumpkin puree and tomato sauce to have all ingredients ready.
2. Build the Aromatic Base and Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add the diced onions and carrots and cook, stirring occasionally, for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, developing a depth of flavor.
3. Build the Soup Base with Broth, Aromatics, and Pasta: Pour in vegetable broth, scraping the bottom of the pot to release caramelized bits. Stir in coconut milk, chickpeas, broken lasagna noodles, salt, black pepper, nutritional yeast, and bouquet garni. Place the pumpkin puree on top without stirring in to prevent burning and allow it to cook slightly.
4. Pressure Cook the Soup Base: Close the lid of the pressure cooker, set it to sealing mode, and cook on high pressure for 4 minutes. After cooking, carefully release the pressure according to your device’s instructions.
5. Make the Tofu Ricotta While Soup Cooks: In a food processor, combine pressed tofu, nutritional yeast, chopped garlic, miso paste, onion powder, salt, black pepper, olive oil, fresh basil (optional), lemon zest, and lemon juice. Blend until smooth and creamy, creating a savory vegan ricotta.
6. Finish and Serve the Soup: Open the pot, remove and discard the bouquet garni. Stir the soup gently to fully incorporate the pumpkin puree. Stir in tomato sauce and cook for 2-3 minutes over medium heat to meld flavors. Ladle soup into bowls and top generously with the tofu ricotta for a rich, creamy finish.

Notes

• Pressing tofu is critical to achieve the right texture for the ricotta and prevent excess moisture in the dish.
• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• The bouquet garni adds herbal depth; be sure to remove before serving.
• Cooking the pumpkin separately at first helps prevent burning and maintains a vibrant pumpkin flavor.
• Tofu ricotta can be customized by adding more lemon juice or herbs according to taste.
• This soup can be reheated gently on the stovetop and makes excellent leftovers.
• For gluten-free option, substitute traditional lasagna noodles with gluten-free pasta.

Keywords: pumpkin lasagna soup, vegan pumpkin soup, tofu ricotta, instant pot soup, plant-based soup, vegan lasagna soup