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Creamy Pumpkin Tortellini Soup Recipe

Creamy Pumpkin Tortellini Soup Recipe
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★★★★★

4.8 from 4 reviews

This Creamy Pumpkin Tortellini Soup is a hearty and flavorful fall-inspired dish, blending creamy pumpkin puree, coconut milk, and spicy Cajun seasoning with tender tortellini and nutrient-rich kale. Perfect for a quick, comforting meal, this soup is easy to prepare, packed with fiber and protein, and adaptable for various dietary needs including dairy-free and vegan options.

Ingredients

Scale

Soup Base

  • 2 tbsp Extra virgin olive oil
  • 4 cloves garlic, minced
  • 4 tbsp organic all purpose flour
  • 2 tbsp Cajun seasoning
  • 3 cups Vegetable Stock
  • 14 oz Full fat Coconut milk
  • 1.5 cups Organic 100% pumpkin puree

Veggies & Pasta

  • 2 cups Organic kale, de-stemmed and chopped
  • 1 package (about 9 oz) refrigerated or frozen tortellini (cheese or vegan, based on preference)
  • Freshly grated Parmesan cheese (optional, for garnish)

Instructions

  1. Sauté Aromatics: In a medium pot over medium-high heat, warm the olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant and translucent, careful not to burn.
  2. Create Roux: Stir in the flour and Cajun seasoning, mixing continuously until the mixture is well combined and starts to form a thick paste.
  3. Add Liquids and Pumpkin: Gradually pour in the vegetable stock, coconut milk, and pumpkin puree while stirring to ensure a smooth, lump-free soup base.
  4. Simmer and Thicken: Bring the soup to a gentle boil for 1-2 minutes, then reduce the heat to low to maintain a simmer.
  5. Add Kale and Tortellini: Stir in the chopped kale and tortellini. Continue to simmer gently for 5-8 minutes, or until the tortellini are cooked through and the kale is tender.
  6. Finish with Cheese: Once the soup has thickened, stir in freshly grated Parmesan cheese until melted and fully incorporated. Adjust seasoning to taste.
  7. Serve: Remove from heat and ladle into bowls. Serve immediately with optional sides like crusty bread or your favorite toppings such as sour cream, fresh herbs, or toasted pumpkin seeds.

Notes

  • This soup can be made dairy-free by omitting parmesan cheese or using a vegan cheese alternative.
  • For gluten-free options, use gluten-free tortellini or substitute with gluten-free pasta.
  • Make your own pumpkin puree by roasting a sugar pumpkin, then blending the flesh until smooth.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stove, adding extra vegetable stock or water if the soup thickens too much.
  • Feel free to customize the soup by adding other hearty vegetables or different herbs and spices.

Nutrition

Keywords: Pumpkin soup, Tortellini soup, Creamy pumpkin, Fall recipes, Vegetarian soup, Healthy comfort food, Easy soup recipe

Find it online: https://kitchenwithkai.com/creamy-pumpkin-tortellini-soup-recipe-2/