Creamy Pumpkin Tortellini Soup
Enjoy the ultimate fall meal with this Pumpkin Tortellini Soup! Each bite is creamy, flavorful, and packed with nutrients, making it a perfect addition to your seasonal recipe collection. Whether you're cooking for yourself or sharing with friends, this soup is bound to be a hit.
Equipment
- Pot or Dutch Oven
- Whisk
- Measuring Cups
Ingredients
- 2 tbsp Extra virgin olive oil
- 4 tbsp organic all purpose flour
- 4 cloves of garlic
- 14 oz Full fat Coconut milk
- 3 cups Vegetable Stock
- 1.5 cups Organic 100% pumpkin puree
- 2 cups Organic kale, de-stemmed and chopped
- 2 tbsp Cajun seasoning
Instructions
- In a medium-size pot over medium high-heat, add olive oil. Once heated, add minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Add the flour and cajun seasonings and mix together until combined.
- Add in the veggie stock, coconut cream/milk, and pumpkin puree, stirring everything together until combined and smooth.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Add in the kale and tortellini, stirring to combine. Continue to simmer for another 5-8 minutes.
- Once thickened, add the freshly-grated parmesan cheese and continue to stir to incorporate.
- Remove from heat and serve immediately into prepared bowl(s) and enjoy with a side of bread or your fave toppings, if desired.