Vegan Instant Pot Pumpkin Lasagna Soup

Scaled for 4 portions · 8 steps

1.5 tbspolive oil1large yellow onion, (diced)3medium or large carrots, (finely diced)6 clovegarlic, (minced)4 cupvegetable broth1 cup“lite” or reduced-fat coconut milk8lasagna noodles ((6 ounces), broken into small pieces)1.5 tspkosher salt—Freshly cracked black pepper to taste2 tbspnutritional yeast1(15-ounce) can pumpkin puree (not pumpkin pie)0.5 cuptomato sauce114-ounce (400g) block extra-firm tofu4 tbsp(16g) nutritional yeast1 clovegarlic, (roughly chopped)2 tbspwhite or yellow miso paste0.75 tsponion powder1 tspkosher salt, (plus more to taste)0.5 tspfreshly cracked black pepper1 tbspextra virgin olive oil15fresh basil leaves ((optional))1.5 tspfreshly grated lemon zest3 tbspfreshly squeezed lemon juice ((about 1 medium-large lemon))—1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)—Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, (oregano, and thyme, tied tightly together with kitchen twine)

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