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Prep time
10 minutes
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Cook time
50 minutes
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makes
2 1/2 quarts (about 8 bowlfuls)
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Ingredients
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1
small bunch sage leaves (6 to 8)
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Kosher salt
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1/4 cup
extra-virgin olive oil
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1
medium onion, chopped
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3
medium carrots, peeled and chopped
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3 tablespoons
nutritional yeast
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1/4 teaspoon
freshly grated nutmeg
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1
(15-ounce) can pure pumpkin purée
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1
bay leaf, fresh or dried
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2 cups
dried chickpeas
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2 tablespoons
fresh lemon juice, plus more to taste
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1 cup
dried rotini pasta (gluten-free or traditional), chopped or broken into small pieces
Directions
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Make the sage salt: Combine sage and 1 tablespoon salt in a mortar; use a pestle to smash and grind salt and sage together until it forms greenish grit.
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In the metal insert of an Instant Pot or multi-cooker, heat oil in the metal insert until prompt indicates HOT, and add onion and carrots. Cook, stirring often, until onion has softened (about 10 minutes).
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Stir in reserved sage salt, nutritional yeast, nutmeg, pumpkin purée, bay leaf, chickpeas, and 4 cups (1 quart) water until combined. Press CANCEL.
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Close and lock the lid; seal valve (set to SEALING). Set to PRESSURE COOK with setting on HIGH. Set time to 20 minutes. When timer rings, press CANCEL; follow manufacturer’s instructions to release pressure.
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Stir in pasta. Return lid to pot and let stand until pasta has softened (about 20 minutes). Stir in lemon juice. Season soup with additional salt and lemon juice to taste. Remove bay leaf before serving.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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