I love winter and trying out new soup recipes! Since the holidays are approaching, I am trying out new recipes with pumpkin, sweet potatoes, butternut squash and yams. I came up with this interesting pumpkin tomato tortellini soup that tasted pretty darn good, so I decided to post this one. I hope you enjoy as much as my husband and I did.
- 2 cartons low sodium chicken broth
- 3 cans of pumpkin puree (or if you are really ambitious you can roast the pumpkin and puree yourself)
- 2 packages of cheese tortellini
- 1 cup cream
- 2 small cans or 1 large can of diced tomatoes
- 2 cloves of garlic, finely chopped
- 1/2 medium yellow onion, finely chopped
- 1 package bacon
- 2 to 3 tablespoons dried sage or if you want to use fresh sage, use the entire package
- 2 to 3 teaspoons cinnamon
- 2 to 3 teaspoons nutmeg
- 3 to 4 teaspoons white pepper
- salt and black pepper to taste
- 2 to 4 teaspoons of chipotle spice or to taste
- Cook the bacon and crumble into small pieces and set aside for later.
- Drizzle a bit of olive oil or grape seed oil into a large pot and add onions and garlic. Cook at medium heat until onions are translucent.
- Add the chicken broth, cream and pumpkin puree and mix well. Then add the other spices and cook at low heat for 15 -20 minutes.
- Add the tortellini and cook at low for another 15 minutes and serve.
- Garnish with bacon.