# Ingredient list:
→ Soup Base
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons tomato paste
13 - 1 can (28 ounces) crushed tomatoes
14 - 6 cups vegetable broth
15 - 8 lasagne noodles, broken into pieces
→ Pumpkin Ricotta
16 - 1 cup ricotta cheese
17 - 3/4 cup pumpkin purée (unsweetened)
18 - 1/4 cup grated Parmesan cheese
19 - 1/4 teaspoon ground nutmeg
20 - 1/4 teaspoon salt
21 - Freshly ground black pepper, to taste
→ Finishing Touches
22 - 1 cup shredded mozzarella cheese
23 - 2 tablespoons chopped fresh basil
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, minced garlic, carrots, celery, and red bell pepper. Sauté for 6 to 8 minutes until vegetables soften.
02 - Sprinkle in dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir and cook for 1 minute to release aromatics.
03 - Add tomato paste to the pot and cook, stirring frequently, for 2 minutes.
04 - Pour in crushed tomatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Add broken pieces of lasagne noodles. Simmer, stirring occasionally, until noodles are al dente, about 10 to 12 minutes.
06 - While the soup simmers, mix ricotta cheese, pumpkin purée, grated Parmesan, ground nutmeg, salt, and freshly ground black pepper in a medium bowl until smooth.
07 - Taste soup and adjust seasoning with additional salt or pepper as desired.
08 - Ladle soup into serving bowls. Top with a generous spoonful of pumpkin ricotta. Sprinkle shredded mozzarella and chopped fresh basil over each bowl. Serve hot.
