Tortellini Pumpkin Soup

Preparation Time:

45 min

Cooking Time:

12 min


6 servings
Category:Soups | Vegetarian

Made with

tortellini-3-cheeses-retouched (Large)
Tortellini with Cheese


  • 1 pack MITSIDES Tortellini with Cheese
  • 2 tablespoons olive oil
  • 4 medium brown onions, chopped
  • 1 garlic clove, crushed
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cracked black peppercorns
  • 1 kg pumpkin, chopped
  • 1 medium potato, chopped in small cubes
  • 1 litre chicken stock
  • ½ cup fresh cream
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh basil


1. Cook tortellini in a large pan of boiling water, uncovered, until just tender. Drain and keep warm.
2. Meanwhile, heat the olive oil in a pan and gently fry the onion, garlic, coriander and cumin, stirring, until onion is soft.
3. Stir in peppercorns, pumpkin and potato and cook stirring for 2 minutes. Add chicken stock and bring to the boil and simmer, covered, for 15 minutes, or until vegetables are soft. Cool slightly.
4. Blend or process the soup, in batches, until smooth. Return the soup to the pan, stir in fresh cream, chives and tortellini and stir over heat until heated through. Serve hot.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email