When fall’s chill sets in, nothing beats a warm, comforting bowl of Creamy Pumpkin Ravioli Soup. This Cozy Fall Soup blends store-bought pumpkin ravioli with a creamy pumpkin broth for a pumpkin ravioli broth that’s both easy and indulgent. Perfect for busy weeknights or impressing guests, this autumn pasta soup delivers rich, seasonal flavors in under an hour. Let’s make this Creamy Pumpkin Ravioli Soup and savor the taste of fall!
Why You’ll Love Creamy Pumpkin Ravioli Soup
- Quick and Easy: This Creamy Pumpkin Ravioli Soup is ready in under an hour for weeknights.
- Store-Bought Shortcut: Uses pre-made ravioli for a fast creamy fall dish.
- Autumn Vibes: Pumpkin, sage, and nutmeg create a cozy pumpkin ravioli broth.
- One-Pot Wonder: Minimal cleanup with this autumn pasta soup.
- Fancy Yet Simple: Impresses guests with minimal effort in this cozy fall soup.
Ingredients for Creamy Pumpkin Ravioli Soup
Here’s what you’ll need for this creamy fall dish (serves 4):
For the Soup Base:
- 2 tbsp olive oil
- 1 cup (100g) diced onion
- 1 cup (100g) diced carrots
- 1 cup (100g) diced celery
- 3 garlic cloves, minced
- 1 tsp rubbed sage
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 6 cups (1.5L) vegetable broth
- 1 tbsp cornstarch
- ½ cup (120g) pumpkin puree
- 1 package (8.8 oz / 250g) pumpkin or butternut squash ravioli
For Finishing:
- ½ cup (120ml) light cream
- 1 cup (100g) grated Parmesan cheese
- 1–2 tbsp chopped flat-leaf parsley
- Pinch of ground nutmeg
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
Ingredient Tips
- Ravioli: Fresh pumpkin or butternut squash ravioli works best for Creamy Pumpkin Ravioli Soup; frozen adds 1–2 minutes cooking time.
- Pumpkin Puree: Swap for butternut squash puree for a similar autumn pasta soup flavor.
- Cream: Use half-and-half or whole milk, adding at the end to avoid curdling in this creamy fall dish.
- Parmesan: Pecorino Romano adds a sharper kick to this pumpkin ravioli broth.
- Sage: Use ½ tsp dried sage if fresh isn’t available for this cozy fall soup.
Directions for Creamy Pumpkin Ravioli Soup
Let’s make this Creamy Pumpkin Ravioli Soup—a perfect autumn pasta soup!
Sauté the Vegetables
I heat 2 tbsp olive oil in a large pot over medium heat. I add 1 cup each of diced onion, carrots, and celery, sautéing for 5–7 minutes until the onions are soft and translucent for a flavorful pumpkin ravioli broth.
Add Garlic and Herbs
I stir in 3 minced garlic cloves, 1 tsp rubbed sage, ½ tsp dried thyme, and season with salt and black pepper. I cook for 1–2 minutes until fragrant, building the base for this cozy fall soup.
Simmer with Pumpkin
I pour in 6 cups vegetable broth, whisking 1 tbsp cornstarch with a bit of cold broth first to avoid lumps. I add ½ cup pumpkin puree, stir well, bring to a boil, then simmer covered for 20 minutes to meld flavors in this creamy fall dish.
Cook the Ravioli
I bring the soup back to a boil and add 8.8 oz pumpkin or butternut squash ravioli, cooking for 3–5 minutes until tender, stirring gently to keep them intact for this autumn pasta soup.
Finish and Serve
I remove the pot from heat, stirring in ½ cup light cream, 1 cup grated Parmesan, 1–2 tbsp parsley, and a pinch of nutmeg. I serve this Creamy Pumpkin Ravioli Soup warm, savoring its cozy richness.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~40–50 minutes
- Servings: 4 (about 1.5 cups per serving)
- Calories: ~425–475 kcal per serving
- Macros per Serving: 45g carbs, 15g protein, 20g fat, 3g fiber
Variations
Try these twists on this pumpkin ravioli broth:
- Vegan Version: Use plant-based cream and nutritional yeast, inspired by LaylaCooks’ Air Fried Oyster Mushrooms.
- Spicy Kick: Add ¼ tsp red pepper flakes for a zesty cozy fall soup.
- Mushroom Swap: Use mushroom ravioli for an earthy autumn pasta soup.
- Greens Boost: Stir in spinach or kale for a nutrient-packed creamy fall dish.
- Cheesy Twist: Swap Parmesan for Asiago in this Creamy Pumpkin Ravioli Soup.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftover autumn pasta soup in an airtight container in the fridge for up to 4 days; ravioli may absorb broth for richer flavor. For freezing, I omit cream and Parmesan, freezing for up to 3 months, adding dairy when reheating. I reheat gently on the stovetop over medium-low, adding a splash of broth if thick, or microwave at 50% power, stirring often, for this creamy fall dish.
Serving Tips
- Presentation: Serve this Creamy Pumpkin Ravioli Soup in warm bowls with extra parsley and Parmesan.
- Garnish: Add a nutmeg pinch or sage sprig for flair.
- Pairing: Pair with crusty sourdough or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1.5 cups per person as a main or starter.
- Occasions: Ideal for weeknights, fall gatherings, or cozy dinners.
FAQs
Here are answers to common questions about this dish:
Can I use frozen ravioli?
Yes, add 1–2 minutes cooking time for frozen ravioli in Creamy Pumpkin Ravioli Soup.
Can I make it vegan?
Use plant-based cream and nutritional yeast for a vegan cozy fall soup.
Why add ravioli last?
Adding late prevents mushy ravioli in this autumn pasta soup.
Can I use chicken broth?
Yes, for a non-vegetarian pumpkin ravioli broth with richer flavor.
How do I avoid curdled cream?
Add cream off heat on low to keep this creamy fall dish smooth.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Creamy Pumpkin Ravioli Soup is a warm, indulgent dish that captures the essence of fall. This autumn pasta soup is perfect for any night. Whip up this cozy fall soup, gather your loved ones, and enjoy its creamy, comforting flavors!
Creamy Pumpkin Ravioli Soup
Ingredients
For the Soup Base:
- 2 tbsp olive oil
- 1 cup 100g diced onion
- 1 cup 100g diced carrots
- 1 cup 100g diced celery
- 3 garlic cloves minced
- 1 tsp rubbed sage
- ½ tsp dried thyme
- Salt and black pepper to taste
- 6 cups 1.5L vegetable broth
- 1 tbsp cornstarch
- ½ cup 120g pumpkin puree
- 1 package 8.8 oz / 250g pumpkin or butternut squash ravioli
For Finishing:
- ½ cup 120ml light cream
- 1 cup 100g grated Parmesan cheese
- 1 –2 tbsp chopped flat-leaf parsley
- Pinch of ground nutmeg
Instructions
Sauté the Vegetables
- I heat 2 tbsp olive oil in a large pot over medium heat. I add 1 cup each of diced onion, carrots, and celery, sautéing for 5–7 minutes until the onions are soft and translucent for a flavorful pumpkin ravioli broth.
Add Garlic and Herbs
- I stir in 3 minced garlic cloves, 1 tsp rubbed sage, ½ tsp dried thyme, and season with salt and black pepper. I cook for 1–2 minutes until fragrant, building the base for this cozy fall soup.
Simmer with Pumpkin
- I pour in 6 cups vegetable broth, whisking 1 tbsp cornstarch with a bit of cold broth first to avoid lumps. I add ½ cup pumpkin puree, stir well, bring to a boil, then simmer covered for 20 minutes to meld flavors in this creamy fall dish.
Cook the Ravioli
- I bring the soup back to a boil and add 8.8 oz pumpkin or butternut squash ravioli, cooking for 3–5 minutes until tender, stirring gently to keep them intact for this autumn pasta soup.
Finish and Serve
- I remove the pot from heat, stirring in ½ cup light cream, 1 cup grated Parmesan, 1–2 tbsp parsley, and a pinch of nutmeg. I serve this Creamy Pumpkin Ravioli Soup warm, savoring its cozy richness.
Notes
Did you Like This Recipe? Please Rate and Comment Below!