Description
A rich and flavorful soup featuring pumpkin, cheese tortellini, and Cajun spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 (9 ounce) package refrigerated cheese tortellini
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, Cajun seasoning, thyme, and nutmeg. Cook for 1 minute until fragrant.
- Stir in pumpkin puree and chicken broth. Bring the mixture to a simmer.
- Add diced tomatoes. Continue to simmer for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in heavy cream. Do not let the soup boil after adding cream.
- Add tortellini and cook according to package directions, usually 3 to 5 minutes, until cooked through.
- Season with salt and pepper to your liking.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, you can use half-and-half instead of heavy cream.
- If you prefer less spice, start with half the amount of Cajun seasoning and add more later.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 10
- Sodium: 650
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 5
- Protein: 15
- Cholesterol: 65
Keywords: pumpkin soup, tortellini soup, creamy soup, Cajun seasoning, cheese tortellini, fall soup