Spicy Pumpkin-Chipotle Lasagna Soup

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Recipe Intro From agrooveforfood

Warm up this season with a bowl of spicy pumpkin-chipotle lasagna soup, packed with bold, comforting flavors! Creamy pumpkin puree blends with smoky chipotle and tender lasagna noodles, all infused with the rich taste of Better Than Bouillon Smoky Chipotle Base and Roasted Chicken Base. This hearty, cheesy soup is perfect for chilly weeknights or cozy gatherings and is sure to become a fall favorite.

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  • Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 6-8 servings

Recipe Card

ingredients

For the Soup:

  • 2 tablespoons butter, olive oil, or beef tallow
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 pound ground beef
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt, adjusted to taste
  • 2 tablespoons Better Than Bouillon Smoky Chipotle Base
  • 1 (15 ounce) can pumpkin puree
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon Better Than Bouillon Roasted Chicken Base, dissolved in 3 cups warm water
  • 1/2 cup heavy cream or coconut milk
  • 8 to 10 lasagna sheets, broken into pieces
  • 2 to 3 handfuls fresh spinach
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

ingredients

Creamy Pumpkin-Chipotle Swirl (Optional):

  • 1/4 cup pumpkin puree
  • 1/4 cup Greek yogurt or sour cream
  • 1 teaspoon Better Than Bouillon Smoky Chipotle Base
  • Fresh basil, chopped

Method

  • Step 1

    In a large pot, heat butter (or oil/tallow) over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

  • Step 2

    Add the ground beef to the pot, along with the oregano, basil, smoked paprika, red pepper flakes, black pepper, and 2 tbsp Better Than Bouillon Smoky Chipotle Base. Cook until the beef is browned, breaking it apart as it cooks.

  • Step 3

    Stir in the pumpkin puree, crushed tomatoes, heavy cream, and chicken broth. Mix well and bring to a slow boil.

  • Step 4

    Reduce the heat to low and add the broken lasagna sheets. Cook for 13-15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.

  • Step 5

    Add the fresh spinach and cook until just wilted, about 2 minutes.

  • Step 6

    Stir in the shredded mozzarella and Parmesan cheese until melted and well combined.

  • Step 7

    Ladle the soup into bowls and garnish with the creamy pumpkin-chipotle swirl and chopped fresh basil, if desired. Serve warm.