Creamy, smooth and loaded with fall flavors, this pumpkin lasagna soup is perfect for the cooler temperatures. The thick lasagna noodles, creamy soup, grated parmesan and toasted pine nuts come together to form the most amazing bowl of pumpkin soup I’ve had in a long time.
Made from simple healthy ingredients, you can feel good feeding this soup to your family as well. Substitute nutritional yeast for the parmesan cheese and this soup is completely dairy free! You can also substitute veggie broth for the chicken broth, to make this soup completely vegan too!
I love this soup recipe so much because it’s a lighter version of my homemade lasagna without sacrificing the taste. Enjoy this soup with some toasty garlic bread or warm naan bread for the ultimate homemade soup experience.
Pumpkin Lasagna Soup
- saute pan
- 2 tablespoons olive oil
- 1 cup white or yellow onion sliced thin
- 3-4 cloves garlic minced about 1-2 tablespoons
- 1.5 cups russet potatoes peeled and diced small
- 16.9 ounces chicken bone broth + an extra 1/2 cup you can also use veggie broth
- 1 tablespoon lemon juice fresh squeezed
- Parmesan rind or 1/4 cup grated parmesan you can use 2 tablespoons of nutritional yeast as a substitute
- 1 cup pumpkin puree not pumpkin mix
- 1 cup tomato sauce canned is fine
- 1/2 teaspoon salt
- 1/16 teaspoon cinnamon – literally just a very small pinch smaller than you think
- 1/4 cup coconut milk
- 6-8 lasagna noodles crushed
- 2 tablespoons pine nuts toasted in a skillet
- fresh grated parmesan to taste
- In a large sauté pan over medium heat, add the olive oil, minced garlic, and sliced onions.
- Once the onions and garlic are translucent, you will add the peeled and diced potatoes, 16.9 ounces chicken broth, 1 cup pumpkin puree, 1 cup tomato sauce, 1 tablespoon lemon juice, the parmesan rind or ¼ cup grated parmesan, salt and a very very small pinch of cinnamon. Stir until well combined.
- Let this simmer over medium heat until the potatoes are fork tender. About 15 minutes.
- Once the potatoes are fork tender, remove the parmesan rind and add everything to the blender.
- Buzz the soup base until it is smooth and creamy. Pour the soup back into the pan.
- Next, you’ll add a ¼ cup coconut milk, the remaining ½ cup of the chicken broth, and the crushed lasagna noodles. Cook for another 10-15 minutes or until the noodles are soft and fully cooked through. If the broth gets too thick, simply add more chicken broth to thin it out.
- Be sure to stir the soup regularly to prevent the noodles from sticking to the bottom of the pan.
- In a separate skillet, toast the pine nuts. You will also want to grate some fresh parmesan cheese as a garnish.
- Top the soup with the pine nuts and grated parmesan. Serve immediately and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!