Skip to main content

This amazing pumpkin pasta sauce doubles as a delicious fall soup

Get two fall dinners in one recipe with this pumpkin pasta sauce and soup

This time of year, there’s no shortage of fall-themed soup recipes, and we’re here for it. Bring them on. We love them all. But the thing about soup is that there always seems to be so much leftover that after two or three days of eating the same thing, you’re ready to call it quits and toss it. Enter this recipe. Doubling as both a pumpkin soup and a pumpkin pasta sauce, this is one you’ll be making all fall and never tossing out.

This recipe is a favorite in my house for many reasons. Obviously, it’s an incredibly comforting fall dish that tastes like love. Its versatility also gives it major points — two totally different dishes made with one recipe? Done and done. But it’s additionally magical for those of us who are parents of picky eaters. Because the vegetables are pureed, kids won’t have any clue as to all of the wholesome nutrition that went into this dish. And if your kids are as young and picky as mine, you can get away with calling it “Fall Soup” or “Fall Pasta” and they’ll gladly accept your half-truth, as they devour these delicious, vegetable-packed dishes. No need to give them the full story. Believe me, I’ve tried. Don’t be like me.

Lindsay Parrill/The Manual

Pumpkin pasta/soup recipe

Obviously, it’s completely up to you which of these two tasty choices you’d like to try first. I’ve found that it’s easier to enjoy as a soup first, as you can then simply toss your leftover soup into a pan of hot pasta and cook together the second time around. No need to heat the soup/sauce separately. Just return the drained pasta back to its pot, add the soup, and heat through.

It’s worth noting that you should always cook your pasta dishes this way. As much as it pains those of us who grew up with a ladleful of sauce plopped onto a pile of plain noodles, it’s just not how it should be done. When pasta and sauce are cooked together briefly, they have time to seduce each other, to come together as one, and truly blend into something wonderful. With the addition of a small amount of starchy pasta water, the sauce thins a touch and sticks to the noodles in a way it just doesn’t when added on the plate.

If however, you do choose to serve this as a pasta dish first, don’t forget to reserve some of the sauce before mixing it with your pasta. You’re going to want to enjoy the leftovers as soup. Or vice versa. Both dishes are amazing.


  • 6 tablespoons olive oil, divided
  • One small Sugar Pie pumpkin (3-4 pounds)
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 celery stalk, diced
  • 1/2 red bell pepper, diced
  • 4-5 garlic cloves, minced
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 32 ounces (4 cups) vegetable broth
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Pepitas, for garnish
  • Parmesan cheese, shaved, to finish
  • 1 pound cooked pasta, any shape will do (for pasta dish)
  • 2-4 tablespoons reserved pasta water, if desired (for pasta dish)


  1. Preheat the oven to 425F.
  2. Prepare a baking sheet by lining it with foil or parchment paper.
  3. Halve pumpkin and remove seeds and pulp.
  4. Slice pumpkin pieces into quarters and rub with 3 tablespoons of olive oil, season with salt and pepper.
  5. Bake 40-45 minutes until the pumpkin is fork tender.
  6. In a pot or Dutch oven over medium heat, warm 3 tablespoons of olive oil. When oil is hot, add onion, carrots, celery, bell pepper, and garlic. Saute until vegetables are tender.
  7. Scoop pumpkin flesh out of the skin and add to vegetables, stirring to combine.
  8. Season with nutmeg, cinnamon, and red pepper flakes, and add vegetable broth.
  9. Bring mixture to a boil, then reduce to a simmer for about 10 minutes.
  10. Remove from heat and blend using an immersion blender. When smooth, add cream and butter, then return to low heat until butter is melted.
  11. If serving as soup, serve with crusty bread, and top with pepitas and shaved parmesan.
  12. If serving as a pasta dish, pour mixture over cooked pasta, adding a tablespoon at a time of pasta water to thin consistency, if desired. Top with pepitas and shaved parmesan.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
5 delicious (and easy) things to do with stale croissants
Got a stale croissant? We have five great things to do with the old French pastry.
best baking recipes homemade croissants step by halfbakedharvest com 30

So you've got a stale croissant. Worry not; that doesn't mean it is destined for the freezer or trash bin. Instead, the older French pastry can be called upon right away for a host of good culinary purposes.

We get it. We love a fresh and steaming croissant as much as the next person. But they don't stay that way. And just because they dry up a bit and harden does not mean you have to throw it in the bird feeder. That's quality dough, and it should not be wasted.

Read more
Berries going bad too fast? Try this amazing viral TikTok hack that actually works
This viral TikTok hack shows you how to keep your berries fresh for up to 10 days
Mixed berries.

Berries are a fan favorite in the produce section. These juicy little delights are a vitamin-packed fruit that's great for baking, snacking, making fruity cocktails like sangria, and even brightening up your weekend charcuterie boards. If you're someone who loves berries, you know how frustrating it can be when they start going bad too quickly.
But worry not! A viral TikTok hack has been making waves online, promising to keep your berries in tip-top shape for longer. We'll walk you through how to keep berries fresh using this amazing hack that actually works.
Say goodbye to wasting money on spoiled fruit, and hello to spoiling yourself with fresh, juicy berries whenever you want!

How to keep berries fresh with water and vinegar

Read more
How to reheat pasta so that the leftovers taste just as good
Reheating your dish so it's as tasty as the first time
Serving pasta

Pasta is a staple food for virtually every culture around the world. It comes in all shapes and sizes and it can be made from eggs, flour, rice, beans, and a variety of other grains. For all these reasons, and the fact that it's both extremely versatile and incredibly delicious, it's one of the most beloved foods in the world. And it just so happens that it's pretty fun and surprisingly easy to make at home from scratch. All you need is a few pasta-making accessories for your kitchen. It's delicious on its own or you complement it with any number of different pasta sauces.

Pasta is the type of food that's so good you want to make a lot of it at once, so you have some leftovers for another meal or two. However, be careful when reheating your beloved noodles, because there are some methods that can turn your once tender and moist dish into a dry, disgusting disaster. Luckily, here we've highlighted the best methods to reheat pasta and left out the worst. Here’s everything you need to know so you can revive leftover pasta to its original glory.
How to reheat pasta in the oven
If your pasta was originally tossed and covered in a sauce, then the absolute best way to reheat it is by placing it inside your oven at a temperature of 350 degrees Fahrenheit for between 10 and 30 minutes. It is important to check your pasta every 5 to 10 minutes to ensure it is not being overcooked or drying out.

Read more