Prep time: 10 minutes; Cook time: 20-25 minutes Total time: 30-35 minutes, 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas), 8 pieces lasagna noodles (6 ounces), broken into small pieces, 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). They don’t have to be bite-sized, but don’t stick them in the Instant Pot whole. 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.
While the soup is cooking, you can prepare the Tofu Ricotta. 1 pound boneless chicken, chopped.
It’s what infuses the soup with a deep aroma of woodsy herbs. And it had just the right amount of creaminess from the touch of coconut milk. 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. Then you get to dump everything in the Instant Pot and let the machine do its work. 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas), 8 pieces lasagna noodles (6 ounces), broken into small pieces, 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). Let this simmer over medium heat until the potatoes are fork tender. 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. 1 (14.5 ounce) can cream of pumpkin soup.
Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. When the timer is done, perform a quick pressure release. 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.
This lasagna soup is made with simple, readily available ingredients (think carrots, onions, garlic, chickpeas, lite coconut milk, vegetable broth, fresh herbs, etc.). After two unhappy years, I quit in 2014 to backpack around the world for six months with my partner. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning. Don’t skip the bouquet garni!
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. 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 4 minutes would overcook no-boil noodles.
Once the potatoes are fork tender, remove the parmesan rind and add everything to the blender.
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). 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. Cover the garlic cloves with water in a saucepan and simmer for 20 minutes.
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.
Your email address will not be published. Then, prepare your bouquet garni. Your email address will not be published. Use traditional lasagna noodles, not the no-boil noodles.
A natural pressure release risks overcooking the lasagna noodles. Cozy Fall Comfort Food. It still felt like summer in New York City, so I ignored this early-to-the-game pumpkin obsession and continued talking about berries and corn and peaches. In a large sauté pan over medium heat, add the olive oil, minced garlic, and sliced onions. 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. If you want to add a different protein to your soup, you can stir some baked tofu or tempeh at the end. Use the Pressure Cook setting at high pressure for 4 minutes. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes. ← Roasted Chicken with Creamy Spinach & Artichokes. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil.
You will also want to grate some fresh parmesan cheese as a garnish. Or just watch the video (around the 02:12 mark) for a visual reference. Don’t get me wrong, I LOVE pumpkin season just as much as any other basic person out there. 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! When the soup is done, select the Sauté setting and add the tomato sauce, and stir until slightly thickened, just a few minutes.
Looking for more healthy soup recipes? Taste and adjust the flavor, as needed, with additional salt or pepper. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.
If you are wondering, what exactly is a pumpkin lasagna soup, let me explain! Deglaze the pot with the vegetable broth, scraping up any browned bits on the bottom of the pot. Use traditional lasagna noodles, not the no-boil noodles. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Recipe & Photography By: Rainbow Plant Life.
Be sure to break up the lasagna noodles into smaller pieces. Cook for another 10-15 minutes or until the noodles are soft and fully cooked through. First we turn lasagna into soup form (lasagna soup is a thing, Google it). Be sure to stir the soup regularly to prevent the noodles from sticking to the bottom of the pan.
1 teaspoon vegetable oil. The perfect no bake dessert! The main work involves chopping up and sautéing vegetables. 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. Then add the garlic sauté for 1-2 minutes. you can use 2 tablespoons of nutritional yeast as a substitute, cinnamon – literally just a very small pinch.
A bouquet garni is a fancy French term for a bundle of herbs tied together. Select the Sauté setting on your Instant Pot and add the olive oil. First, chop up your veggies (dice the onions and carrots, and mince the garlic), and break up the lasagna noodles into small pieces.
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