Creamy Pumpkin Ravioli Soup
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!
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.