Fall Harvest Lasagna Soup with Pumpkin & Sage

Introduction

Did you know that incorporating seasonal ingredients into your meals can boost not only their flavor but also their nutritional value? This Fall Harvest Lasagna Soup with Pumpkin & Sage is the perfect warm and comforting dish to enjoy during the cooler months. Overflowing with rich, autumnal flavors, this recipe not only satisfies your cravings but also challenges the notion that soup can’t be hearty and filling. Dive into this creamy, cheesy delight that uses pumpkin and sage, capturing the essence of fall in every spoonful!

Ingredients List

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pure pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, for garnish

Substitution Tips: Consider using ground turkey or beef for a meatier version. You can replace the ricotta with cottage cheese or omit the cheese for a vegan adaptation.

Timing

This delightful soup can be whipped up in just 60 minutes – 20% less time than the average lasagna preparation! Here’s how it breaks down:

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Total time: 60 minutes

Step-by-Step Instructions

Step 1: Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Stir in the minced garlic and sauté for an additional minute, releasing its fragrant aroma.

Step 2: Cook Pumpkin and Seasonings

Add the pumpkin puree to the pot, along with the vegetable broth, dried sage, thyme, salt, and pepper. Stir well and bring the mixture to a simmer, allowing the flavors to meld beautifully for about 10 minutes.

Step 3: Add Lasagna Noodles

Carefully incorporate the broken lasagna noodles into the pot. Stir frequently and let them cook in the simmering broth for about 15 minutes or until al dente.

Step 4: Creamy Cheese Mixture

In a separate bowl, mix the ricotta cheese with some salt and pepper. This will add an extra layer of creaminess to your soup.

Step 5: Assemble and Serve

Once the noodles are cooked, remove from heat. Ladle the soup into bowls and swirl a generous dollop of the ricotta mixture on top. Finish with shredded mozzarella and a sprinkle of parsley for that fresh touch!

Nutritional Information

• Calories: 320 per serving
• Protein: 15g
• Fat: 10g
• Carbohydrates: 43g
• Fiber: 6g
• Sugar: 4g

This soup is rich in vitamins A and C from the pumpkin, making it a nourishing choice for the fall season!

Healthier Alternatives for the Recipe

• Swap out the lasagna noodles for zucchini noodles to cut down on carbs.
• Use low-fat ricotta or cottage cheese for a lighter option.
• Add spinach or kale for an extra boost of greens, enhancing the nutritional profile.

Serving Suggestions

Serve this lasagna soup with crusty whole grain bread or a side salad for a complete meal. Consider topping it with roasted pumpkin seeds for a delightful crunch and additional health benefits!

Common Mistakes to Avoid

• Overcooking the noodles: Ensure they’re al dente, as they will continue to cook in the hot broth.
• Using canned pumpkin pie filling: Stick to pure pumpkin puree to avoid unexpected sweetness.
• Not seasoning properly: Don’t shy away from tasting and adjusting salt and pepper as needed!

Storing Tips for the Recipe

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of broth if it thickens too much. For longer storage, consider freezing the soup without noodles, as they can become mushy when thawed. It can last up to 3 months in the freezer!

Conclusion

This Fall Harvest Lasagna Soup with Pumpkin & Sage is not just a meal; it’s an experience. Packed with flavor and nutrition, it’s perfect for chilly evenings. Try this recipe today, and don’t forget to share your thoughts in the comments below or subscribe for more delicious updates!

FAQs

Can I make this soup in advance?

Absolutely! This soup can be made a day in advance. Simply store it in the refrigerator and reheat when ready to serve.

Is this recipe suitable for vegans?

You can easily make it vegan by substituting the cheese with a plant-based alternative and ensuring your vegetable broth is vegan-friendly.

What can I use instead of pumpkin?

While pumpkin is central to this recipe, butternut squash or sweet potato could also work well as substitutes, offering a similar texture and sweetness.

Can I use fresh noodles instead of dried?

Yes, fresh noodles can be used, but be mindful of your cooking time since they often require less time to cook than dried pasta.

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