Creamy Cajun Pumpkin Tortellini Soup
Creamy Cajun Pumpkin Tortellini Soup-----a silky smooth texture and rich umami flavor makes this the perfect vegetarian soup for chilly Fall/winter nights or for meal prepping lunches!
Servings: 4 servings
Calories: 647kcal
Ingredients
SOUP:
- 1 (8 oz.) package organic cheese tortellini
- 1 tablespoon Extra virgin olive oil
- 4 Tbsps organic all-purpose flour
- 3 garlic cloves, minced
- 1 (14 oz.) can full-fat coconut cream/milk (You can also use organic heavy cream, if desired)
- 3 cups organic vegetable stock (You can also use chicken stock; if desired)
- 1 ½ cups organic 100% pumpkin puree (NOT pie filling; See post for Homemade option!)
- 2 cups organic kale, de-stemmed + chopped
- 1-2 Tbsps Cajun seasoning, store-bought or homemade
OPTIONAL TOPPINGS:
- Freshly-grated cheese (You can use parmesan, mild or sharp cheddar)
- 1 Homemade croutons
- Crispy sage leaves
Instructions
TO MAKE THE SOUP:
- 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 seasoning 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.
- At this point, the soup should be thickened and smooth. Lastly, 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.
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- GREENS: If preferred, you can always add greens other than Kale, like Spinach or Collard Greens to soup for more richness.
- COCONUT CREAM:I love using canned coconut cream from Edwards & Sons or Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- VEGAN/GLUTEN-FREE OPTIONS: See within the post for both options!
Nutrition
Calories: 647kcal | Carbohydrates: 51g | Protein: 19g | Fat: 44g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 534mg | Potassium: 951mg | Fiber: 10g | Sugar: 9g | Vitamin A: 24141IU | Vitamin C: 40mg | Calcium: 225mg | Iron: 7mg