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nebelk
1
Oct 11, 2017
From the naptime chef, this stuff is the best (I add a little heavy cream at the end and is it just as good with with canned pumpkin):
Pumpkin Ginger Tortellini Soup
Ingredients 9 lb. (the contents of about two or three medium-size pumpkins) of pumpkin, with seeds and strings removed ½ cup olive oil, divided ½ teaspoon kosher salt, plus more as needed ¼ teaspoon freshly ground black pepper, plus more as needed ½ medium yellow onion, finely chopped 2 garlic cloves, minced 2 tablespoons minced fresh ginger 1 teaspoon ground cinnamon 5 cups chicken or vegetable stock 1 cup apple cider 12 oz. fresh cheese tortellini1.
Preheat the oven to 425°F. Line one or two rimmed baking sheets with aluminum foil.2. Cut the pumpkin into roughly even-size 2-in. cubes. Toss the cubes lightly with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Roast the pumpkin for about 45 minutes, or until softened and a light golden brown.*3. Meanwhile, in a large heavy stockpot over medium heat, heat the remaining 2 tablespoons of the oil. Add the onion, garlic, ginger and cinnamon and sauté until the onion is translucent, about 5 minutes. Slowly pour in the stock and bring everything to a simmer.4. Use a large spoon to add the roasted pumpkin to the simmering soup. Then use an immersion blender to puree the mixture until smooth, or, alternatively, scoop the soup into a blender and puree until smooth.5. Pour the soup back into the pot and pour in the apple cider and tortellini. Simmer the soup until the tortellini is cooked through and floats to the top, about 6 to 8 minutes. Serve hot.**
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