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
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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.
