Pumpkin Lasagna Soup
If you’re as pumpkin-obsessed as I am, then this pumpkin lasagna soup is about to be your ultimate fall comfort bowl. It’s everything people love about the viral lasagna soup trend but with the dreamiest autumn twist thanks to a velvety tomato-pumpkin base, fresh thyme, and rosemary. Warm, cozy, and packed with all the seasonal vibes, this fall lasagna soup is here to become your new cold-weather go-to.
Servings: 2
Calories: 414.8kcal
Ingredients
Soup:
- 7 ml Olive Oil
- 85 g Frozen Plant Based Ground Beef (Abbot’s)
- 1 tsp Fresh Thyme (chopped)
- 1 tsp Fresh Rosemary (chopped)
- 1 tsp Crushed Red Pepper
- 125 g Garlic Pasta Sauce
- 130 g Pumpkin Purée
- 12 g Vegetable Based Bouillon (Better Than Bouillon)
- 2 cups Water
- 112 g Yellow Lentil & Brown Rice Lasagna
Cottage Cheese Ricotta:
- 110 g Low Fat Cottage Cheese (Nancy’s)
- To Taste (Salt & Pepper)
- ½ tsp Garlic Powder
- 1-2 tbsp Water
Toppings:
- 56 g Fat Free Mozzarella Cheese (H-E-B)
- Crushed Red Pepper
- Chopped Herbs
Instructions
Soup:
- In a large pan, add your oil and heat on low to medium heat. Add in the frozen beef and break it down as it softens. Mix in the herbs and crushed red pepper and sauté.7 ml (0.5) Olive Oil, 85 g (1 cups) Frozen Plant Based Ground Beef, 1 tsp Fresh Thyme, 1 tsp Fresh Rosemary, 1 tsp Crushed Red Pepper
- After about 2 minutes, add the pasta sauce and pumpkin purée and mix evenly to incorporate.125 g (0.5 cups) Garlic Pasta Sauce, 130 g (0.5 cups) Pumpkin Purée
- Lastly, add the bouillon and water and stir everything together.12 g (2 tsp) Vegetable Based Bouillon, 2 cups Water
- Grab a sheet of lasagna, break in half, and add to the pot. Repeat for all the strips. Stir so they are all submerged in to the soup. Cover with a lid and cook for 8-10 minutes.112 g (4 oz) Yellow Lentil & Brown Rice Lasagna
- The soup should thicken as the lasagna strips soften in to the broth.
Cottage Cheese Ricotta:
- As your soup cooks, prep your cottage cheese by adding all the ingredients to a blender or using a hand blender.110 g (0.5 cups) Low Fat Cottage Cheese, To Taste, 1/2 tsp Garlic Powder, 1-2 tbsp Water
- Start with 1 tbsp of water and add more to get desired consistency. I wanted a thick and creamy yogurt like texture. Set aside.
Toppings:
- Add your soup evenly to two serving bowls and top with the creamy cottage cheese and mozzarella cheese.56 g (0.5 cups) Fat Free Mozzarella Cheese
- Add in crushed red pepper and fresh chopped herbs to bring it all together.Crushed Red Pepper, Chopped Herbs
Video Tutorial
Nutrition Information
Pumpkin Lasagna Soup
Serving Size
1 Serving
Amount per Serving
Calories
414.8
% Daily Value*
Fat
7.4
g
11
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2.5
g
Cholesterol
2.5
mg
1
%
Sodium
1560.1
mg
68
%
Potassium
993
mg
28
%
Carbohydrates
49.5
g
17
%
Fiber
9.5
g
40
%
Sugar
10
g
11
%
Protein
41
g
82
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.