Roasted Pumpkin Lasagna Soup with Spinach

Made with tender roasted pumpkin, Mafalda pasta, fresh spinach, and vegan ricotta in a creamy pumpkin broth, this creamy Roasted Pumpkin Lasagna Soup is inspired by classic white lasagna with a pumpkin twist. This cozy Fall soup is completely vegan, easily made gluten-free, and perfect for those chilly evenings!

Don’t toss those uncarved Halloween pumpkins just yet! This Roasted Pumpkin Lasagna Soup is a delicious way to put them to good use and not just throw them away. This cozy fall soup is everything I love about comfort food! Think of this soup as a cross between a creamy pumpkin soup and a classic white lasagna. It’s hearty, savory, packed with fall flavors, and completely tomato-free. Plus, this vegan pumpkin lasagna soup is dairy-free and gluten-free!

What Is Pumpkin Lasagna Soup?

Pumpkin lasagna soup is a cozy twist on traditional lasagna soup, featuring pumpkin purée, pasta, herbs, and creamy ingredients in a comforting broth. While most lasagna soup recipes are made with a tomato-based broth, this version is inspired by a creamy white lasagna, which typically features a creamy béchamel-style sauce, cheese, and vegetables.

Instead of tomatoes, we’re using a can of pumpkin purée to create a rich, velvety soup base. Roasted fresh pumpkin adds extra texture and flavor, while Mafalda pasta brings those signature lasagna-style ruffled edges.

A combination of vegan ricotta, nutritional yeast, and savory herbs gives this creamy pumpkin pasta soup its delicious white lasagna-inspired flavor. And don’t worry—despite using plenty of pumpkin, this soup isn’t sweet! Garlic, sage, thyme, miso, and Italian seasoning balance the natural sweetness of the pumpkin for a savory, satisfying, flavorful meal.

Why You’ll Love This Pumpkin Lasagna Soup

There are so many reasons to love this Roasted Pumpkin Lasagna Soup, but here are a few of my favorites!

• A delicious way to use leftover pumpkins. Have an uncarved Halloween pumpkin that’s still fresh? Roast it and add it to this cozy soup instead of letting it go to waste!
• Rich and creamy without dairy. Pumpkin purée, oat milk, and vegan ricotta create a velvety broth without heavy cream.
• Inspired by white lasagna. Unlike traditional lasagna soup made with tomatoes, this white lasagna soup has a savory, creamy pumpkin base.
• Packed with vegetables. With both roasted pumpkin and fresh spinach, it’s a delicious way to enjoy seasonal produce.
• Easy to make gluten-free. Simply use your favorite gluten-free Mafalda pasta or broken gluten-free lasagna noodles.
• Perfect for fall and winter. It’s warm, comforting, satisfying, and just the kind of meal I crave when the temperatures start dropping!

Can You Eat Your Leftover Halloween Pumpkins?

Yes! Carving pumpkins are edible, and using a fresh, uncarved pumpkin in a recipe is a wonderful way to reduce food waste after Halloween.

💡 Important: Not every Halloween pumpkin is suitable for cooking. If your pumpkin has been carved, punctured, painted, treated with decorative chemicals, or shows signs of spoilage, DO NOT use it. Pumpkins that have been sitting outdoors for an extended period may have been exposed to contaminants or improper storage conditions. If the flesh smells or tastes unusually bitter, discard it.

While sugar pumpkins (also called pie pumpkins) are typically preferred for cooking because they have sweeter, denser flesh, carving pumpkins can also be roasted and added to soups, stews, and other savory dishes. Carving pumpkins tend to have a higher water content and a milder flavor than sugar pumpkins, but that actually works well in this recipe! I love that this recipe gives those leftover Halloween pumpkins a second purpose, especially as we transition into all the cozy fall recipes of November!

How to Use a Carving Pumpkin for Cooking

You most certainly can buy a fresh pumpkin for this recipe, but if you’re planning to make this roasted pumpkin lasagna soup using a leftover Halloween pumpkin, here’s what you need to know:

1. Choose a fresh, uncarved pumpkin. Only use a pumpkin that is intact, firm, free from mold or soft spots, and has been stored appropriately. Avoid pumpkins that have been painted, chemically treated, or displayed outdoors for an extended period.
2. Wash the outside thoroughly. Rinse and scrub the pumpkin under running water before cutting into it.
3. Remove the seeds and stringy flesh. Cut the pumpkin in half and scoop out the seeds and stringy center.
4. Peel and cube the pumpkin. Remove the tough outer skin and cut the flesh into approximately ¾-inch cubes.
5. Roast until tender. Toss the pumpkin with olive oil, thyme, salt, and pepper, then roast at 425°F for approximately 25–35 minutes, or until fork-tender with lightly caramelized edges.

Carving Pumpkin vs. Sugar Pumpkin: What’s the Difference?

Both types of pumpkins can be used in savory recipes, but there are a few differences.

Carving pumpkins are generally larger, have thinner walls, and contain more water. Their flavor tends to be milder, and the flesh can become softer when cooked.

Sugar pumpkins are smaller and have denser, sweeter flesh, making them popular for pumpkin pies, purées, and baked goods.

For this pumpkin lasagna soup, either variety works! Just keep in mind that carving pumpkins may release a little more moisture and might not hold their shape quite as well after roasting.

Ingredients

For the Roasted Pumpkin

• Fresh pumpkin: You’ll need about 2 cups of cubed pumpkin. A sugar pumpkin or suitable fresh carving pumpkin works.
• Olive oil: Helps the pumpkin roast and develop lightly caramelized edges.
• Thyme: Dried thyme adds a subtle earthy flavor that pairs beautifully with pumpkin.
• Salt and pepper: Enhance the natural flavor of the roasted pumpkin.

For the Creamy Pumpkin Soup

• Vegan butter (or olive oil): For sautéing the onion and garlic. Use butter for a richer soup.
• Yellow onion and garlic: Create a savory soup base.
• Italian seasoning, sage, and thyme: Give this soup its cozy, herbaceous flavor.
• Nutmeg: Just a little bit adds warmth and complements the creamy white lasagna-inspired broth.
• Pumpkin purée: One 15-ounce can creates the thick, velvety base. Be sure to use pure pumpkin purée, not pumpkin pie filling!
• Vegetable broth: Adds savory flavor and creates the soup consistency. I like this one.
• Unsweetened oat milk: Makes the soup creamy without dairy. Choose an unflavored, unsweetened variety.
• Nutritional yeast: Nutritional yeast adds a delicious savory, slightly cheesy flavor.
• Mafalda pasta: These adorable ruffled noodles resemble mini lasagna noodles! Use gluten-free Mafalda or broken gluten-free lasagna noodles.
• Vegan ricotta: Adds richness and gives the soup that classic lasagna-inspired creaminess. There are a couple different brands that make vegan ricotta cheese. I used the Tofutti brand, but this one is also a good option.
• Fresh baby spinach: Adds color, nutrients, and freshness.

Products Used In This Recipe

How to Make Roasted Pumpkin Lasagna Soup

This cozy pumpkin soup comes together in a few simple steps. You can even prepare the soup while the pumpkin is roasting to save time!

Step 1: Roast the Pumpkin

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Toss the cubed pumpkin with olive oil, dried thyme, salt, and pepper. Spread the cubes in a single layer and roast for 25–35 minutes, flipping halfway through, until fork-tender and lightly golden around the edges. Smaller cubes of pumpkin may be ready sooner. Set aside while you prepare the soup.

Step 2: Sauté the Onion & Garlic

Heat vegan butter (or olive oil) in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for about 4–5 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the Italian seasoning, sage, thyme, nutmeg, salt, and pepper. Stir for about 30 seconds to release the flavors.

Step 3: Make the Creamy Pumpkin Broth

Add the can of pumpkin purée to the pot and stir to combine, then slowly whisk/stir in the vegetable broth until smooth. Add the oat milk and nutritional yeast. Bring everything to a gentle simmer.

Step 4: Cook the Pasta

Add the dry Mafalda pasta directly to the pumpkin broth. Simmer uncovered, stirring frequently, until the pasta is al dente, following the package directions. If the soup becomes too thick, add additional vegetable broth or oat milk, about ½ cup at a time.

💡 Because pumpkin purée creates a naturally thick broth, be sure to stir often to prevent the pasta from sticking to the bottom of the pot.

Step 5: Add the Vegan Ricotta

Reduce the heat to low and stir in the vegan ricotta. Continue stirring gently until the ricotta is incorporated into the broth.

Step 6: Add the Roasted Pumpkin and Spinach

Gently add the roasted pumpkin cubes into the soup, reserving a few for garnish if desired. Add the fresh baby spinach and cook for another 1–2 minutes, just until wilted.

Step 7: Finish and Serve

Remove the soup from heat, taste and adjust the salt and pepper as needed. Ladle the creamy pumpkin lasagna soup into bowls and garnish with additional vegan ricotta, roasted pumpkin cubes, and sage or thyme. For an extra-special finishing touch, add a few crispy sage leaves on top!

Tips for Making the Best Pumpkin Lasagna Soup

Use both canned and fresh pumpkin. The combination is what makes this recipe unique! Canned pumpkin creates the smooth, creamy broth, while roasted pumpkin cubes add texture and deeper flavor.

Don’t skip the herbs. Sage, thyme, and Italian seasoning help balance the natural sweetness of the pumpkin and give the soup its savory flavor.

Use unsweetened, unflavored plant milk. Oat milk works beautifully, but you can substitute another creamy, unsweetened plant milk if preferred.

Stir the pasta frequently. Because the pumpkin broth is thick, the noodles can stick together or settle at the bottom of the pot.

Adjust the consistency. This soup will thicken as it sits because the pasta continues absorbing liquid. Add more vegetable broth when needed or as desired.

Save some roasted pumpkin for garnish. A few golden pumpkin cubes on top make the finished soup especially beautiful!

If you can’t find gluten-free Mafalda, any short gluten-free pasta with ridges or ruffled edges will work. You can also use broken gluten-free lasagna noodles.

Gluten-free pasta can become soft if overcooked, so I recommend cooking it just until al dente.

Can I Make Pumpkin Lasagna Soup Ahead of Time?

You can, but I suggest enjoying right away. Gluten-free pastas will continue absorbing liquid as it sits in the broth. This can make the soup overly thick and the pasta too soft and mushy. If you do make it ahead of time, prepare the creamy pumpkin broth and roasted pumpkin, then refrigerate them separately from the cooked pasta. Add the spinach and cheese when reheating, then combine everything before serving.

How to Store and Reheat Leftovers

Refrigerator: Store leftover pumpkin lasagna soup in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of vegetable broth or oat milk to loosen the soup as needed.

Freezer: I do not recommend freezing this soup.

Frequently Asked Questions

Can I use a pie pumpkin instead of a carving pumpkin?

Yes! Pie pumpkins may cook faster, so keep an eye on it while roasting.

Do I have to include fresh roasted pumpkin?

Nope! If you don’t have fresh pumpkin, you can omit the roasted pumpkin cubes and still make a delicious creamy pumpkin lasagna soup using the pumpkin purée. You may need slightly less vegetable broth.

Does pumpkin lasagna soup taste sweet?

No. While pumpkin has a naturally mild sweetness, this recipe is designed to be savory. Garlic, onion, sage, thyme, nutritional yeast, and oat milk create a rich, comforting flavor similar to a creamy white lasagna.

What can I use instead of Mafalda pasta?

Broken lasagna noodles are the closest substitute, but other short pasta shapes, such as rotini, campanelle, or farfalle, will also work.

Can I use frozen spinach?

Absolutely! Substitute approximately ½ cup of thawed, well-drained frozen spinach for the 3 cups of fresh baby spinach. Squeeze out excess moisture before adding it to the soup.

Can I make this soup without vegan ricotta?

Yes! You can omit the ricotta, although it adds a delicious white lasagna-inspired flavor. The pumpkin purée and oat milk will still create a creamy soup base. You may also try vegan mozzarella, though I have not tried that.

How To Use Leftover Pumpkin Seeds

Don’t pitch those pumpkin seeds! Roasted pumpkin seeds are one of my favorite Fall treats! Here are a few ways I like to prepare them:

Whether you’re looking for a creative way to use leftover Halloween pumpkins or simply craving a comforting bowl of soup on a chilly evening, this recipe is one you’ll want to make all season long. Let me know how you like this Roasted Pumpkin Lasagna Soup! Leave a comment below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a delicious savory pumpkin soup recipe! Tag me on Instagram, Facebook, or Pinterest!

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