I had an open can of pumpkin purée sitting in the fridge and then it occurred to me. Why not make pumpkin lasagna soup with it!! the pumpkin flavor is very subtle so even if you don’t like savory pumpkin flavors, this is a great way to use up an open can! Pumpkin Lasagna Soup ✨4 oz pancetta ✨1 lb ground beef ✨1 large yellow onion diced ✨8 cloves of garlic Minced ✨1 can pumpkin puree ✨2 Tablespoons of tomato paste ✨3 teaspoons of each: garlic powder, onion powder, oregano, basil ✨1 jar of marinara sauce (I like raps or ✨8 cups chicken broth ✨1 bay leaf ✨2 teaspoons cinnamon ✨1 Tablespoon sugar (optional) ✨2 cups spinach ✨1/2 cup heavy cream ✨rind of Parmesan cheese (optional if you have it) ✨salt and pepper to taste For the cheese topping ✨2 cups ricotta ✨1/2 cup grated Parmesan ✨1 cup shredded mozzarella ✨1 Tablespoon fresh parsley 1.On medium heat, brown the pancetta, then remove it and set aside. 2.In the remaining oil, sauté onions until translucent. 3.Add ground beef and seasonings, then cook until browned. 4.Add garlic and sauté until fragrant. 5.Stir in tomato paste, pumpkin purée, and cinnamon. Let it caramelize for about five minutes. 6.Add tomato sauce, whole tomatoes, pancetta, Parmesan rind, bay leaf, and chicken broth. Bring to a boil. 7.Lower the heat and let the mixture simmer for 30 minutes. 8.Bring the heat back up to a boil, then add lasagna noodles. Cook until al dente. 9.At the end of cooking, stir in spinach, fresh parsley, and heavy cream. And taste and adjust for salt 10.Serve with your homemade cheese mixture. #soup #soupseason #cozydinner #lasagnasoup #cookwithme #recipe #cozyvibes #fallrecipes #pumpkinrecipes