Spicy Pumpkin Tortellini Soup
Equipment
- large pot
- wooden spoon
Ingredients
- 2 tbsp olive oil
- 6 sage leaves
- 14 ounces ( 1 can) organic full fat coconut milk or cream
- 3 cups organic vegetable broth
- 15 ounces organic pumpkin puree
- 1/2 yellow onion finely diced
- 3 large garlic cloves finely chopped
- 2 cupes organic kale, de-stemmed & chopped add more or less to your liking
- 2 tbsp calabrian chili paste add more or less to your liking
- 1 tbsp chopped fresh parsley
- 9 ounces Cheese Tortellini I used the Kite Hill Plant Based
Spices
- salt to taste
- black pepper to taste
- 1 tsp ground coriander
- 2 tsps dried oregano
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
Instructions
- In a pot on medium heat, cook the sage leaves in olive oil until crispy. Remove and place on paper towel to remove access oil and set aside.
- Using the same sage oil , add the onion and garlic. Stir and cook until translucent and fragrant.
- Add the calarbian paste and cook for 1 minute, stirring constantly
- Add the spices and stir.
- Now add the pumpkin puree and cook for another 30 seconds.
- Add the vegetable broth and coconut milk and stir until combined. Season with salt, if needed.
- Bring the mixture to a boil then lower the heat and allow to simmer for about 7 minutes.
- Add the plant based cheese tortellini, chopped kale and finely chopped fresh parsley.
- Cook the tortellini according to package instructions. Mine was about 5 -7 minutes.
- Taste and adjust seasoning to your liking.
- Serve immediately with freshly grated parmesan, sage oil, crispy sage leaves and/or crunchy pumpkin seeds.
- Enjoy!
Notes
Watch Recipe Video https://www.instagram.com/p/CxluFY2um63/