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 f...