Creamy Pumpkin Tortellini Soup Recipe
This creamy pumpkin tortellini soup is a comforting and flavorful autumn dish featuring rich pumpkin puree, coconut milk, and hearty vegetable stock. Balanced with the vibrant taste of Cajun seasoning and nutrient-packed kale, this soup is perfect for a quick and cozy meal, adaptable to dairy-free and gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tbsp Extra virgin olive oil
- 4 tbsp Organic all purpose flour
- 4 cloves Garlic, minced
- 14 oz Full fat Coconut milk
- 3 cups Vegetable stock
- 1.5 cups Organic 100% pumpkin puree
- 2 cups Organic kale, de-stemmed and chopped
- 2 tbsp Cajun seasoning
- 1 package (about 9 oz) Cheese tortellini (can substitute gluten-free or vegan tortellini)
- Freshly-grated Parmesan cheese, to taste
Instructions
- Sauté the garlic and seasonings: In a medium-size pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and sauté until translucent and fragrant, about 1-2 minutes. Then add the flour and Cajun seasoning, stirring to combine thoroughly.
- Add liquids and pumpkin puree: Pour in the vegetable stock, coconut milk, and pumpkin puree. Stir everything together until the mixture is smooth and fully combined.
- Simmer the soup: Bring the soup to a gentle boil for 1-2 minutes, then reduce the heat to low to allow it to simmer.
- Add kale and tortellini: Stir in the chopped kale and tortellini. Continue to simmer for 5-8 minutes, or until the tortellini is cooked through and the soup has thickened slightly.
- Finish with Parmesan: Remove the pot from heat and stir in freshly grated Parmesan cheese until melted and fully incorporated.
- Serve and enjoy: Ladle the soup into bowls and serve immediately, optionally with a side of crusty bread or your favorite toppings like sour cream, fresh herbs, or toasted pumpkin seeds.
Notes
- For a vegan version, omit Parmesan and use vegan tortellini or dumplings.
- Use gluten-free flour and gluten-free tortellini to make this dish gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding extra vegetable stock if needed to loosen the soup.
- Make pumpkin puree at home by roasting sugar pumpkin halves at 375°F (190°C) for 45-50 minutes and blending until smooth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Creamy pumpkin soup, pumpkin tortellini soup, fall soup recipe, vegetarian soup, cozy autumn meal
