Pumpkin Lasagna Soup

Pumpkin Lasagna Soup

1 large yellow onion, diced
3 medium or large carrots, finely diced
6 cloves garlic, minced
4 cups vegetable broth
1 cup “lite” or reduced-fat coconut milk
1 - 15 oz can of pumpkin (not pumpkin pie)
1 cup tomato sauce
1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
8 pieces lasagna noodles (6 ounces), broken into small pieces, I used Jovial Foods gluten-free lasagna noodles.
1 1/2 teaspoons sea salt
Freshly cracked black pepper, to taste
2 bay leaves
1 tbsp oregano
1 tbsp Italian seasoning

Sauté the carrots and onion in water or broth until onion is translucent and carrots are tender. Add in garlic and sauté for another 1-2 minutes until fragrant. Add broth, coconut milk, pumpkin, tomato sauce, chickpeas, and seasonings. I chose to use my stick blender to blend this down a little at this point, but this is completely optional. It’s a texture thing. Stir well. Add in lasagna noodles. Let simmer until noodles are done. Serve with vegan ricotta or I used Miyoko’s mozzarella and topped with fresh parsley.