Creamy Pumpkin Lasagne Soup
This creamy, comforting soup brings all the flavours of a rich lasagne into one pot, with sweet pumpkin, lentils, tomato and broken lasagne sheets. Perfect for autumn, it’s delicious served hot with crusty sourdough bread and a drizzle of spicy peanut rayu or chilli crisp.
Takes 45 minutes
Serves 6
Ingredients
- 1 medium onion diced
- 3 garlic cloves finely chopped
- 500 g pumpkin about 3 cups, deseeded and diced
- 1 x 400g tin lentils drained and rinsed
- 100 g lasagne sheets about 4 sheets, broken into pieces
- 100 g tomato purée about ⅓ cup
- 500 ml vegetable stock 2 cups
- 500 ml water 2 cups
- 200 ml coconut milk ¾ cup plus 1 tbsp
- Juice of ½ lemon
- Salt and black pepper to taste
- 20 g fresh basil or baby spinach about 1 cup
- 1 tbsp oil
To serve
- Peanut rayu or chilli crisp
- Crusty sourdough bread
Instructions
Prepare the ingredients
- Peel and finely dice the onion and garlic. Deseed the pumpkin and cut it into bite-sized 2cm cubes. Drain and rinse the lentils, then break the lasagne sheets into small pieces.
Fry the onion and garlic
- Heat the oil in a large pot over a medium-high heat. Add the onion and fry for 4–5 minutes until softened and lightly golden. Stir in the garlic and tomato purée and cook for another minute until fragrant.
Add the pumpkin and lentils
- Add the diced pumpkin and lentils, along with a generous pinch of salt. Stir well to coat everything in the tomato mixture. Cover with a lid and cook over a medium heat for 2 minutes.
Add the liquids
- Pour in the vegetable stock, coconut milk and water. Scrape any caramelised bits from the bottom of the pot. Using a stick blender, briefly blend a quarter of the soup to create a thick, creamy base while keeping plenty of texture.
Cook the lasagne
- Bring the soup to the boil, then add the broken lasagne sheets, stirring for 30 seconds to prevent them sticking together. Reduce the heat to a gentle simmer, cover and cook for 12–15 minutes, stirring occasionally, until the pasta and pumpkin are tender.
Season and serve
- Remove from the heat and stir in the lemon juice and fresh basil or spinach. Leave to sit for 2 minutes until the greens have wilted. Taste and adjust the seasoning with salt, pepper or extra lemon juice as needed.
- Ladle into bowls and finish with a generous drizzle of peanut rayu or chilli crisp. Serve with warm, crusty sourdough bread.