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Creamy Pumpkin Soup With Pasta and Spinach

  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegan


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
  • 1/2 yellow onion, diced
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 1 15-ounce can pumpkin pureé
  • 1 14.5-ounce can diced tomatoes
  • 1/2 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


  1. Warm the olive oil in a soup pot over medium-low heat. Add the onion and saute for 3 minutes, until soft. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the pumpkin soup back into the pot. Add the spinach and half of the pasta and stir to combine.
  7. 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