Ingredients
Scale
- 2 cups pumpkin puree
- 1 package (9–12 oz) cheese tortellini, fresh or refrigerated
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the pumpkin puree, cinnamon, and nutmeg. Cook 1–2 minutes to warm the spices.
- Pour in the vegetable broth and bring the soup to a gentle simmer.
- Add the cheese tortellini and simmer according to package directions until the pasta is tender (usually 6–8 minutes).
- Stir in the heavy cream and heat through, but do not boil. Taste and season with salt and pepper.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
Use fresh or refrigerated tortellini for the best texture. Don’t boil after adding cream, and adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian