Pumpkin Lasagna Soup w/ Imperial Stout
Flavor Description
As the weather cools down, there's nothing quite like a warm and hearty soup to satisfy your cravings. And what better way to enjoy a cozy bowl of soup than by pairing it with a rich and complex beer? Enter: pumpkin lasagna soup paired with Epic Brewing's Big Bad Baptist Naked Baptist Imperial Stout aged in whiskey barrels.
Beer Description
Epic Brewing's Big Bad Baptist Naked Baptist Imperial Stout aged in whiskey barrels is a bold and flavorful beer with notes of dark chocolate, roasted coffee, and vanilla. The whiskey barrel aging gives the beer a warming alcohol finish and a depth of flavor that is perfect for sipping on a cold night. The Naked Baptist version of this beer is unique in that it is not aged with any added flavors or coffee, allowing the natural flavors of the beer to shine through.
Food Description
Pumpkin lasagna soup is a hearty and creamy soup that is perfect for fall. The soup is made with pumpkin puree, vegetable broth, and lasagna noodles, giving it a rich and comforting texture. The flavors are warm and savory, with notes of basil and oregano that make it the perfect pairing for a rich and complex beer like Epic Brewing's Big Bad Baptist Naked Baptist Imperial Stout.
Why it pairs well
The rich and complex flavors of the Big Bad Baptist Naked Baptist Imperial Stout are the perfect complement to the warm and savory flavors of the pumpkin lasagna soup. The beer's notes of dark chocolate and vanilla bring out the sweetness of the pumpkin puree, while the whiskey barrel aging enhances the savory notes of the soup. Together, the soup and beer create a perfectly balanced meal that is both comforting and satisfying.
Ingredients
1 1/2 tablespoons olive oil
1 large yellow onion, diced
3 medium or large carrots, finely diced
6 cloves garlic, minced
4 cups vegetable broth
1 cup “lite” or reduced-fat coconut milk; or other milk alternatives
1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
8 pieces lasagna noodles (6 ounces), broken into small pieces
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
2 tablespoons nutritional yeast
Bouquet garnish: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
1 (15-ounce) can of pumpkin puree (not pumpkin pie). We used a Strawberry Crown
1/2 cup tomato sauce
Tofu Ricotta (makes about 2 cups)
1 14-ounce (400g) block of extra-firm tofu
4 tablespoons (16g) nutritional yeast
1 cloves garlic, roughly chopped
2 tablespoons white or yellow miso paste3/4 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 tablespoon extra virgin olive oil
15 fresh basil leaves (optional)
1 1/2 teaspoons freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened and fragrant, about 3-5 minutes.
Add pumpkin puree, vegetable broth, almond milk, basil, oregano, thyme, salt, and pepper to the pot. Stir until well combined.
Add the broken lasagna noodles to the pot and stir. Bring the soup to a boil and then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the noodles are cooked through.
In a small bowl, mix together the vegan ricotta and mozzarella cheese.
Once the noodles are cooked, remove the pot from the heat and let it cool for a few minutes. Then, stir in the cheese mixture until it's fully combined.
Ladle the soup into bowls and top with fresh parsley for garnish. Serve hot and enjoy!
Note: For a creamier consistency, blend the soup with an immersion blender until smooth.
