Soup season has begun! And even though it is still 25 degrees here in Spain, I see more and more autumn and winter vegetables appearing in the supermarkets and mercados here as well. Therefore, today my version of pumpkin soup: pumpkin soup with tortelloni. Full of spice, flavor and power - just as you have come to expect from me.
Pumpkin soup with tortelloni
40 minutes
Average
Pumpkin soup with tortelloni
With fall in full swing, there's no better way to warm up than with a hearty bowl of pumpkin soup. A surprising twist on the classic recipe is adding tortelloni. These pasta pillows filled with a filling of your choice add just a little more filling to the soup and make for a meal that is well balanced. I went for tortelloni stuffed with jambon (ham), but of course you can also go for a veggie version with vegetables or cheese, for example. I always choose the fresh variety from the refrigerated section, as they are just a bit more flavorful. This for example.
Pumpkin soup is easy to make and has a nice, creamy texture. The sweet flavor of pumpkin pairs perfectly with savory ingredients. By adding tortelloni and coconut milk, you add some excitement to the soup. The soft pasta provides a nice bite to contrast with the creamy soup without making the dish too heavy. The coconut milk makes it even creamier and more flavorful.
The soup can be finished with a little extra spice, such as pepper or some fresh herbs such as cilantro or thyme. This adds a subtle depth of flavor without being complicated. You'll have a delicious, nutritious meal on the table in no time with just a few ingredients.
Pumpkin soup with tortelloni is a modern twist on a classic dish, perfect for busy evenings or cozy dinners. Comfort food doesn't have to be complicated!
More recipes with pumpkin
Looking for more recipes starring pumpkin. Say no more, my website is full of them. How about pumpkin stew with arugula, pumpkin risotto with sage and feta cheese or shakshuka with pumpkin, feta and hazelnuts?
What you need:
4
1 kilogram of bottle squash
peeled and diced
1 white onion
3 cloves of garlic
1 tsp chili flakes
olive oil
250 gr tortelloni of your choice
1 red pepper
200 ml coconut milk
600 ml of vegetable stock
bunch of fresh coriander
salt and pepper
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper.
2
Divide the pumpkin cubes among the baking sheet. Coarsely chop the onion and peel the garlic. Also add to the baking sheet along with a generous splash of olive oil, the chili flakes and some salt and pepper. Massage everything well with your hands and slide into the oven for 30 to 40 minutes.
3
Cook the tortelloni according to the package directions.
4
Then put the roasted squash in a blender along with the red pepper, coconut milk, broth and cilantro and blend to a creamy soup. You can also use a hand blender.
5
Divide the soup between bowls and garnish with the tortelloni. Finish the dish with some extra coconut milk, cilantro, chili flakes and red pepper.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
