Tasty Pumpkin Lasagna Soup

Fall comfort food doesn’t get much better than this. I love how soup season brings out all my favorite cozy flavors, and this pumpkin lasagna soup hits every single note I’m craving when the weather turns cool. It’s got all the cheesy, hearty goodness of regular lasagna but in a warm, slurpable bowl that’s perfect for busy weeknights.

The best part? You get all those classic Italian flavors mixed with sweet pumpkin in one pot. No layering pasta sheets or waiting around for a casserole to bake. Just throw everything together and let it simmer while you help with homework or fold that pile of laundry that’s been sitting on your bed all day.

I started making this when my kids kept asking for both soup and pasta for dinner. Why pick one when you can have both? Now it’s become our go-to meal when we want something that feels special but doesn’t require me to dirty every dish in the kitchen.

What Kind of Pumpkin Should I Use?

For this soup, you’ll want to stick with canned pumpkin puree rather than trying to make your own from scratch. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which has spices and sugar already added that will throw off the flavor of your soup. Libby’s is a reliable brand that’s available in most grocery stores, but any pure pumpkin puree will work perfectly. If you can’t find pumpkin puree, you can substitute with butternut squash puree or even sweet potato puree for a similar creamy texture and mild sweetness.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pumpkin puree: If you can’t find pumpkin puree, butternut squash puree works perfectly as a substitute. You can also use sweet potato puree, though it will give the soup a slightly different flavor profile.
• Lasagna noodles: Any pasta shape will work here – try penne, rigatoni, or even broken spaghetti. Just adjust cooking time based on the pasta package directions.
• Coconut milk: Regular coconut milk, cashew cream, or even heavy cream (if you’re not keeping it vegan) can replace the lite coconut milk. Start with less and add more to reach your desired creaminess.
• Tofu ricotta: For the tofu mixture, you can use store-bought vegan ricotta or even regular ricotta cheese if you’re not following a vegan diet. If using store-bought, just mix in some lemon juice and herbs.
• Nutritional yeast: If you don’t have nutritional yeast, you can use grated parmesan cheese (for non-vegan) or simply omit it, though you’ll miss some of that cheesy flavor.
• Miso paste: No miso? Try a teaspoon of soy sauce or tamari for that umami depth, or just add a bit more salt to taste.
• Fresh herbs: Dried herbs work fine if fresh aren’t available – use about 1/3 the amount called for and add them earlier in the cooking process.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin lasagna soup is adding the broken lasagna noodles too early, which can lead to mushy, overcooked pasta that breaks down completely – add them during the last 10-12 minutes of cooking time so they stay tender but hold their shape.

Another common error is using pumpkin pie filling instead of plain pumpkin puree, which will make your soup overly sweet and throw off the savory balance of flavors.

Don’t forget to remove the bouquet garni before serving, and make sure to press your tofu well and drain the liquid to prevent a watery ricotta mixture that won’t hold together properly.

For the best texture, blend only half the soup if you want it partially smooth, or keep it chunky for a more rustic feel, and always taste and adjust the salt at the end since the miso paste and nutritional yeast add their own salty notes.

What to Serve With Pumpkin Lasagna Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm, crusty bread for dipping – focaccia or a good sourdough work perfectly. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out all the rich, cozy flavors in the soup. If you want to make it even more filling, try adding some garlic bread or even a few slices of toasted baguette topped with a sprinkle of nutritional yeast. The soup also pairs nicely with roasted vegetables like Brussels sprouts or broccoli if you’re looking to add more veggies to your meal.

Storage Instructions

Refrigerate: This pumpkin lasagna soup gets even better after a day or two in the fridge! Store it in an airtight container for up to 5 days. The flavors really meld together nicely, and I actually prefer it the next day. Just keep in mind that the pasta will continue to absorb some liquid, so you might need to add a splash of broth when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend slightly undercooking the pasta if you plan to freeze it. Let it cool completely first, then portion it into freezer-safe containers. The tofu ricotta freezes surprisingly well and keeps its creamy texture.

Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a bit more vegetable broth or coconut milk until you get the consistency you like. You can also microwave individual portions, but stir halfway through to heat evenly.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 210-230 g

Ingredients

For the soup:

• 1 1/2 tbsp olive oil
• Freshly cracked black pepper (to taste)
• 4 cups vegetable broth
• 2 tbsp nutritional yeast
• 6 oz lasagna noodles (broken into bite-sized pieces)
• 1/2 cup tomato sauce
• 1 large yellow onion (diced into 1/4-inch pieces)
• 2 bay leaves and fresh flat-leaf parsley, oregano, and thyme (tied together as bouquet garni)
• 1 cup reduced-fat coconut milk (I use Thai Kitchen brand)
• 1 can chickpeas (drained and rinsed)
• 1 can (15 oz) pumpkin puree (I use Libby’s, not pie filling)
• 1 1/2 tsp kosher salt
• 3 medium carrots (finely diced, about 1/4-inch pieces)
• 6 garlic cloves (freshly minced)

For the vegan ricotta:

• 1 block (14 oz) extra-firm tofu (pressed to remove excess moisture)
• 1/2 tsp freshly cracked black pepper
• 2 tbsp white or yellow miso paste (adds umami depth)
• 1 garlic clove (roughly chopped)
• 1 tbsp extra virgin olive oil (I prefer Kirkland organic)
• 1 tsp kosher salt (plus more to taste)
• 15 fresh basil leaves (optional, adds fresh herbaceous flavor)
• 1 1/2 tsp lemon zest (finely grated from fresh lemon)
• 3 tbsp fresh lemon juice (about 1 medium-large lemon)
• 4 tbsp nutritional yeast
• 3/4 tsp onion powder

Step 1: Prepare Mise en Place and Press the Tofu

• 1 large yellow onion
• 3 medium carrots
• 6 garlic cloves
• 2 bay leaves and fresh flat-leaf parsley, oregano, and thyme
• 1 can chickpeas
• 6 oz lasagna noodles
• 1 can pumpkin puree
• 1/2 cup tomato sauce
• 1 block extra-firm tofu

Start by pressing the tofu block to remove excess moisture—wrap it in a clean kitchen towel and place it on a plate with another plate on top, weighted down with something heavy like canned goods.

Let it sit while you prep the other ingredients.

Dice the onion into 1/4-inch pieces, finely dice the carrots into 1/4-inch pieces, mince the garlic cloves, and chop the parsley, oregano, and thyme.

Tie the fresh herbs together with the bay leaves to create a bouquet garni.

Drain and rinse the chickpeas, break the lasagna noodles into bite-sized pieces, and measure out the pumpkin puree and tomato sauce.

Having everything prepped and ready will make the cooking process smooth and efficient.

Step 2: Build the Aromatic Base and Sauté Vegetables

• 1 1/2 tbsp olive oil
• 1 large yellow onion
• 3 medium carrots
• 6 garlic cloves

Heat the olive oil in a large pot over medium-high heat.

Add the diced onion and carrots, cooking for about 5 minutes, stirring occasionally, until the vegetables start to soften and become translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant—this layering of aromatics builds a strong flavor foundation for the soup.

The goal is to develop a slightly deeper color and aroma, which signals that the vegetables have released their natural sugars and are ready for the liquid.

Step 3: Build the Soup Base with Broth, Aromatics, and Pasta

• 4 cups vegetable broth
• 1 cup reduced-fat coconut milk
• 1 can chickpeas
• 6 oz lasagna noodles
• 1 1/2 tsp kosher salt
• Freshly cracked black pepper
• 2 tbsp nutritional yeast
• 2 bay leaves and fresh herbs bouquet garni
• 1 can pumpkin puree

Pour in the vegetable broth and use a wooden spoon to scrape the bottom of the pot, releasing any caramelized bits that add deep flavor.

Stir in the coconut milk, drained chickpeas, broken lasagna noodles, salt, pepper, 2 tablespoons of nutritional yeast, and the bouquet garni.

Give everything a thorough stir to combine.

Place the pumpkin puree on top of the mixture without stirring it in yet—this allows it to cook slightly before being incorporated, which helps develop a richer, more integrated flavor.

I like to keep the pumpkin separate at first because it helps prevent it from burning on the bottom of the pot and ensures a more evenly flavored soup.

Step 4: Pressure Cook the Soup Base

Close the lid and set the pot to sealing mode.

Pressure cook on high for 4 minutes.

This relatively short cooking time is perfect for a soup—the noodles will cook through, the vegetables will soften, and the flavors will marry without overcooking the delicate aromatics.

Once the timer goes off, carefully release the pressure according to your pot’s instructions.

Step 5: Make the Tofu Ricotta While Soup Cooks

• 1 block extra-firm tofu
• 4 tbsp nutritional yeast
• 1 garlic clove
• 2 tbsp white or yellow miso paste
• 3/4 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp extra virgin olive oil
• 15 fresh basil leaves
• 1 1/2 tsp lemon zest
• 3 tbsp fresh lemon juice

While the soup is pressure cooking (or while it releases pressure), prepare the tofu ricotta by adding the pressed tofu, 4 tablespoons of nutritional yeast, roughly chopped garlic clove, miso paste, onion powder, 1 teaspoon salt, black pepper, extra virgin olive oil, fresh basil (if using), lemon zest, and lemon juice to a food processor.

Blend until smooth and creamy—the miso paste adds an umami depth that makes this tofu ricotta taste rich and savory, almost like a traditional cheese-based filling.

I prefer using extra virgin olive oil here because its fruity flavor complements the bright lemon and herbaceous basil beautifully.

Step 6: Finish and Serve the Soup

• 2 bay leaves and fresh herbs bouquet garni
• 1/2 cup tomato sauce
• tofu ricotta from Step 5

Open the pot and carefully remove the bouquet garni with tongs or a slotted spoon—discard it.

Gently stir the soup to fully incorporate the pumpkin puree into the broth, creating a smooth, cohesive base.

Stir in the tomato sauce and cook for 2-3 minutes over medium heat, allowing the flavors to meld and warm through.

The tomato sauce adds acidity and brightness that balances the richness of the pumpkin and coconut milk.

Ladle the soup into bowls and generously top each serving with the creamy tofu ricotta, which will add a luxurious texture and umami-rich flavor that mimics the dairy-based filling you’d find in traditional lasagna.