Pumpkin Cream Soup with Tortellini

by Editorial Staff

Very winter warming thick pumpkin cream soup with tortellini.

Ingredients

  • 0.5 kg pumpkin
  • 1 clove of garlic
  • 300 g chopped tomatoes
  • 10 cm leeks (white part)
  • 2 tbsp sweet chilli sauce
  • 500 ml vegetable broth
  • 100 ml low-fat cream
  • a pinch of nutmeg
  • 1 teaspoon ground paprika
  • 1 sprig (5 cm) thyme
  • 1 bay leaf
  • salt, pepper, spices to taste
  • 150 g stuffed tortellini

Directions

  1. Finely chop the leek and garlic and fry in butter for a couple of minutes. Add the pumpkin, cut into cubes and keep on low heat, stirring occasionally, for 5 minutes
  2. Add chopped tomatoes and pour over boiling broth, salt, add spices, chilli sauce, thyme, bay leaves, nutmeg.
  3. After boiling, reduce heat and let it simmer for 15-20 minutes. Boil the ravioli.
  4. Remove bay leaf and thyme from soup, add cream and puree. Pour soup into bowls, add tortellini.

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