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
- 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
- Add chopped tomatoes and pour over boiling broth, salt, add spices, chilli sauce, thyme, bay leaves, nutmeg.
- After boiling, reduce heat and let it simmer for 15-20 minutes. Boil the ravioli.
- Remove bay leaf and thyme from soup, add cream and puree. Pour soup into bowls, add tortellini.
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