Have some left over pumpkin purée you?re not sure how to use" Make PUMPKIN LASAGNA SOUP ? by @itslivb! Easier to than a traditional baked lasagna and sooo cozy & comforting! SAVE this video for fall weeknight dinner inspo!
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1 tbsp oil
1/4 cup onion
2 cloves garlic, minced
1/4 cup chopped carrot
1 1/2 cups vegan ground beef
1 cup pumpkin purée
1 cup marinara sauce
1 cup coconut milk or vegan cream
4 cups vegetable broth
4 lasagna noodles, broken into pieces Handful of chopped kale
For serving: vegan ricotta or soft cashew cheese, parm and parsley

In a large pot sauté the onion, garlic and carrot with oil. Add the vegan beef and cook a few minutes until browned. Add pumpkin, marinara, coconut milk, broth and broken lasagna noodles. Simmer, stirring frequently, until noodles are cooked. Stir in kale until wilted. Serve and top with ricotta, parm and parsley (if using). Enjoy!
#vegan #recipe #weeknightdinners

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