Recipe: Super Easy Pumpkin Soup with Ravioli/Tortellini

pumpkin soup, ravioli, pasta, recipe, winter, warm, homemade, easy

We’ve enjoyed a warm and sunny start to the winter in Perth, but now things are starting to get real chilly! What better time then to settle in on the sofa with a rug, a good book and a heartwarming bowl of homemade pumpkin soup?

I don’t think I’ve ever cooked pumpkin soup before. Pumpkins scare me – I’m terrible at cutting them up (read: total weakling, so much so that even the strength of a whole pumpkin defeats me. Pumpkin=1 Maz=0). But pumpkin soup is so delish and I was really craving some homemade soup the other day so I decided to give it a go.

The first time around, I cheated and used pre-chopped pumpkin from my local grocer’s. The cubes still had skin on, though, so I had to do a bit of prep work slicing off those bits (what the hell – why chop up pumpkin only to leave the skin on?!?) The second time round, there were no pre-chopped packaged bits so I ended up buying half a butternut pumpkin and cutting it up myself. As it turns out, it wasn’t so bad – or maybe I’m just a lot stronger than I used to be, thanks to my weights classes! (Maz=1, pumpkin=1!!)

I also pre-roasted the pumpkin to get more flavour out of it – it only takes ten minutes and you can use the time in between to chop up and cook your onion and garlic. It adds a really deliciously sweet burst of flavour to the soup!

Some pumpkin soup recipes call for cream to be added, but I wanted this to be a healthy meal and besides once blended, the pumpkin alone adds a nice thickness to the soup so you really don’t need cream at all. Mind you, I was a little apprehensive when I first blended the soup in my Thermomix – I’ve only blended soup in the Thermomix two or three times previously and it was a bit hit and miss. So I was all prepared for this pumpkin soup to not turn out at all.

But lo and behold when I took the lid off and poured out some soup, out came out this gorgeous golden liquid sunshine. It was so beautiful!!

I also decided to add some ravioli/tortellini to my soup to get some meatiness into it – make it into a real proper winter meal! So glad I did this – that definitely brought the soup to a whole ‘nother level! I think this recipe is going to be a staple for me all this winter.

My local grocer sells these yummy packs of handmade tortellini which I wanted to use in my pumpkin soup. However, they were out of stock so I went with some ravioli instead, which works jut as well. Basically, any kind of puffy dumpling-like pasta would be perfect! Tip: I suggest cooking your tortellini/ravioli one minute less than al dente before putting into the hot soup to finish off cooking so it maintains its structural shape (don’t I sound all architect-y!) and doesn’t get soggy or disintegrate too quickly. For this same reason, I suggest holding back on cooking some of the pasta if you’re planning to store and serve this soup over the next few days. If you cook it all at once and pop it in the fridge, the pasta will just get soggy and disintegrate in the soup. Instead, while you’re heating up your bowl of soup, cook up a fresh portion of ravioli/tortellini and add it right before eating, along with some freshly cracked pepper. Bliss and perfection!!

Homemade pumpkin soup with ravioli/tortellini:


  • Half a butternut pumpkin, chopped in cubes
  • One onion, roughly chopped
  • Two to three cloves of garlic
  • Four cups of vegetable stock
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • Olive oil
  • Salt and pepper

Preheat oven to 200 Celsius/400 Fahrenheit. Spray a baking tray with cooking spray and arrange pumpkin cubes on tray. Drizzle with olive oil, season with salt and pepper, and mix it all up by hand. Pop trap into oven and let roast for about 10 minutes.

Coat the base of a large soup pot with vegetable/olive oil. Warm up on the oven on mid to high heat; add garlic and onion. Let cook until fragrant, then add roasted pumpkin cubes, vegetable stock, turmeric and ginger. Let simmer on medium heat for about 20 minutes, stirring occasionally. Take the soup off the oven and blend in batches in Thermomix/blender/food processor, or with a stick blender.

Prepare ravioli/tortellini according to directions. Serve in pumpkin soup with a dash of freshly cracked black pepper. Settle back and enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation