Pumpkin Lasagna Soup: Creamy Fall Comfort in a Bowl
This pumpkin lasagna soup blends the creamy goodness of pumpkin puree with hearty lasagna noodles and Italian spices. Cozy, comforting, and made in one pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: One Pot
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 lb ground turkey or lentils
1 tsp salt
1 tsp Italian seasoning
1/4 tsp nutmeg
1/4 tsp red pepper flakes (optional)
2 cups pumpkin puree
1 can (14 oz) crushed tomatoes
4 cups broth (chicken or vegetable)
8 lasagna noodles, broken into pieces
1/2 cup heavy cream or coconut cream
Shredded mozzarella or ricotta, for topping
Fresh basil, for garnish
Instructions
1. Heat olive oil in a large pot. Sauté onion and garlic until golden.
2. Add ground turkey or lentils and cook until browned.
3. Stir in pumpkin puree, tomatoes, broth, and spices.
4. Add broken lasagna noodles. Simmer 12–15 minutes, stirring occasionally.
5. Reduce heat, stir in cream. Cook 2 more minutes.
6. Taste and adjust salt if needed. Ladle into bowls.
7. Top with cheese and basil. Serve warm.
Notes
You can substitute ground meat with lentils or plant-based crumbles for a vegetarian version.
Store in fridge 3–4 days or freeze without cream for up to 3 months.
Add fresh spinach or kale near the end for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg