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In a blender, combine the pumpkin puree, coconut milk, silken tofu, vegetable bouillon cube, nutritional yeast, garlic powder, smoked paprika, and optional crushed red pepper. Blend until the mixture is smooth.
Pour the blended sauce into a saucepan and heat it over low heat, allowing it to gently simmer while you prepare the pasta.
Cook the pasta according to the package instructions until it reaches an al dente texture, then drain it.
Add the drained pasta to the saucepan with the simmering pumpkin sauce, tossing everything together until the pasta is evenly coated.
Serve the high-protein pumpkin pasta hot, and feel free to garnish with additional nutritional yeast or red pepper flakes if desired.