Description

Made with tender roasted pumpkin, Mafalda pasta, fresh spinach, and vegan ricotta in a creamy pumpkin broth, this creamy Roasted Pumpkin Lasagna Soup is inspired by classic white lasagna with a pumpkin twist. This cozy Fall soup is completely vegan, easily made gluten-free, and perfect for those chilly evenings!

Ingredients

Units Scale

Roasted Pumpkin

2 cups fresh pumpkin, peeled and cubed (1/2-3/4-inch cubes)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme

Pumpkin Lasagna Soup

2 tablespoons vegan butter (or olive oil)
1/2 large yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 (15 ounce) can pure pumpkin purée (NOT pumpkin pie mix!)
32 oz (4 cups cups) vegetable broth, plus more as needed
3 cups unsweetened plain oat milk
3 tablespoons nutritional yeast
8 ounces gluten-free mafalda pasta
3/4 cup vegan ricotta cheese, divided
5 oz fresh baby spinach (about 3 cups, packed)

Optional Garnishes

Crispy sage leaves
Fresh sage or thyme
Additional vegan ricotta
Freshly cracked black pepper

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Instructions

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Toss the cubed pumpkin with olive oil, dried thyme, salt, and pepper. Spread the cubes in a single layer and roast for 25–35 minutes, flipping halfway through, until fork-tender and lightly golden around the edges. Smaller cubes of pumpkin may be ready sooner. Set aside while you prepare the soup.
Heat the vegan butter (or olive oil) in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the Italian seasoning, sage, thyme, nutmeg, salt, and pepper. Stir for about 30 seconds to release the flavors.
Add the can of pumpkin purée to the pot and stir to combine, then slowly whisk/stir in the vegetable broth until smooth. Add the oat milk and nutritional yeast. Bring everything to a gentle simmer.
Add the dry Mafalda pasta directly to the pumpkin broth. Simmer uncovered, stirring frequently, until the pasta is al dente, following the package directions. If the soup becomes too thick, add additional vegetable broth or oat milk, about ½ cup at a time. 💡 Because pumpkin purée creates a naturally thick broth, be sure to stir often to prevent the pasta from sticking to the bottom of the pot.
Reduce the heat to low and stir in the vegan ricotta. Continue stirring gently until the ricotta is incorporated into the broth.
Gently add the roasted pumpkin cubes into the soup, reserving a few for garnish if desired. Add the fresh baby spinach and cook for another 1–2 minutes, just until wilted.
Remove the soup from heat, taste and adjust the salt and pepper as needed. Ladle the creamy pumpkin lasagna soup into bowls and garnish with additional vegan ricotta, roasted pumpkin cubes, and sage or thyme. For an extra-special finishing touch, add a few crispy sage leaves on top!

Notes

READ THE BLOG POST FOR MORE TIPS & INFORMATION!

** Use a fresh, intact, food-safe pumpkin. Avoid carved, painted, spoiled, or improperly stored decorative pumpkins.

Use 100% pumpkin purée, not pumpkin pie filling.

Certain gluten-free pastas may require a different cooking time and additional broth.

For meal prep, cook the pasta separately to prevent it from absorbing too much broth.

Soup thickens as it cools. Thin with vegetable broth or oat milk when reheating.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Fall, Halloween, soups