Halloween is over but I hope you’re not tired of pumpkin yet because we have two pumpkin recipes to share this month! It’s so easy to overdo it with pumpkin everything as soon as the first crunchy leaf hits the ground. I’ve been a little delayed getting into the fall spirit since it was so blazing hot for most of October. I did, however, buy a cinnamon broom from Trader Joe’s the moment they showed up in stores and have been enjoying the festive autumn aroma in my house for a couple of months now. Are you hip to cinnamon brooms? They are my favorite part about fall decorating! Anyway, the first of two pumpkin recipes this month is Creamy Pumpkin Soup with Pasta and Spinach and it features some surprising flavors and textures.
I recently posted a Roasted Kabocha Squash Soup recipe and while delicious, I wanted this squash soup to be notably different. If you’re torn between the two and short on time, I’d go with this recipe right here. It uses canned pumpkin, which automatically shaves 30 to 40 minutes off the total recipe time. The spices are also different. I went with chili spices - think chili powder, cumin, and paprika - and added a can of diced tomatoes. It’s a little bit like pumpkin chili but smooth and with no beans.
A big handful of baby spinach gives this pumpkin soup a boost of vitamins, iron, and fiber. It wilts into the warm pumpkin soup in seconds and offers a nice color contrast as well.
This pumpkin soup also features my favorite tiny pasta shape, ditalini. I cooked it separately and stirred half into the finished soup before ladeling it into mugs. An extra scoop of pasta on top offers a pleasant texture variation and makes this pumpkin soup feel extra hearty. Add more or less pasta depending on your hunger level, and feel free to use whatever tiny shape pasta you like best. Orzo would be great!
This Creamy Pumpkin Soup with Pasta and Spinach is smooth, savory, and hearty. It would make a fantastic first course for a fall-themed dinner or a satisfying lunch on a cozy work-from-home day.Print
This Creamy Pumpkin Soup with Pasta and Spinach would make a great first course or satisfying lunch on a cozy fall day.
- 2 teaspoons olive oil, divided
- ½ yellow onion, diced
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- 4 cups vegetable broth
- 1 15-ounce can pumpkin pureé
- 1 14.5-ounce can diced tomatoes
- ½ cup raw cashews
- 5 ounces ditalini pasta (or other small gluten-free pasta)
- 3 ounces of baby spinach, chopped
- Freshly cracked black pepper, for serving
- Warm the olive oil in a soup pot over medium-low heat. Add the onion and saute for 3 minutes, until soft.
- Combine the chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Sprinkle the spices over the onion and saute for a minute more.
- Pour the vegetable broth into the pot. Add the pumpkin, diced tomatoes, and cashews. Bring the soup to a simmer and adjust the heat to maintain a simmer for 20 minutes.
- Meanwhile, bring a pot of water to a boil and cook the ditalini until al dente. Drain, rinse, and return the pasta to the pot. Toss with a teaspoon of olive oil to prevent the pasta from sticking.
- Remove the soup from heat and allow it to cool slightly. Carefully ladle the soup into your blender and blend until lump-free, working in batches until all of the soup is velvety and smooth.
- Pour the pumpkin soup back into the pot. Add the spinach and half of the pasta and stir to combine.
- Ladle the pumpkin soup into bowls or mugs and top each with another scoop of pasta and a few twists of black pepper. Enjoy warm.
- Serving Size:
- Calories: 355
- Sugar: 12.1 g
- Sodium: 1474.4 mg
- Fat: 12.3 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 54.8 g
- Fiber: 8 g
- Protein: 11.6 g
- Cholesterol: 0 mg
Keywords: pumpkin soup, vegan pumpkin soup, dairy free pumpkin soup