Ingredients:
1 small bunch sage leaves (6 to 8)
Kosher salt
1/4 cupextra-virgin olive oil
1 medium onion, chopped
3 medium carrots, peeled and chopped
3 tablespoonsnutritional yeast
1/4 teaspoonfreshly grated nutmeg
1 (15-ounce) can pure pumpkin purée
1 bay leaf, fresh or dried
2 cupsdried chickpeas
2 tablespoonsfresh lemon juice, plus more to taste
1 cupdried rotini pasta (gluten-free or traditional), chopped or broken into small pieces
Directions:
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.
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).
Stir in reserved sage salt, nutritional yeast, nutmeg, pumpkin purée, bay leaf, chickpeas, and 4 cups (1 quart) water until combined. Press CANCEL.
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.
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.