Pumpkin Soup with Tortellini
Pepper & Me
A creamy pumpkin soup loaded with cheesy tortellini for the ultimate bowl of comfort. Simple, hearty and perfect for chilly nights.
Ingredients
- 1 onion
- ¼ crown pumpkin
- 3 tablespoon Blow My Coals
- 2 tablespoon tomato paste
- 1 L chicken or vegetable stock or stock cubes with water
- 1 packet tortellini
- ½ cup cream or sour cream (optional)
- 2 tablespoon butter
To serve
- Sprinkle of Daily Sesh, to taste
- Shaved parmesan, optional
Directions
- Roughly slice the onion and sauté in a small drizzle of oil for 1–2 minutes, until just starting to soften. Add the peeled and diced pumpkin.
- Add the Blow My Coals and tomato paste, then pour in the stock and bring to the boil. Reduce the heat to medium-low and simmer for 30 minutes, or until the pumpkin is very tender. Add an extra ½ cup water if needed.
- While the pumpkin is cooking, bring a pot of water to the boil and cook the tortellini according to packet instructions. Drain well once cooked.
- When the pumpkin is tender, blend the soup with a stick blender until smooth. Stir through the cream, if using. Check the seasoning and add Man Grind Flakes to taste.
- In a frying pan, melt the butter and add about one-third of the cooked tortellini. Fry for about 2 minutes on each side, or until golden and crispy.
- To assemble, place some of the remaining tortellini in the bottom of a bowl and ladle over the pumpkin soup. Top with the crispy tortellini and serve with warm bread. Finish with a little shaved parmesan, if you like.
