Pumpkin White Bean Tortellini Soup

Pumpkin White Bean Tortellini Soup

This savory Pumpkin White Bean Tortellini Soup is filled with the flavor of roasted pumpkin, bacon, and Parmesan cheese.

Pumpkin White Bean Tortellini Soup
 
Makes 2 quarts
Ingredients
  • 2 cups cubed bread
  • 3 tablespoons butter, melted
  • 2 cloves garlic, minced
  • 3 slices thick-cut bacon, chopped
  • 1 sweet onion, chopped
  • 3 carrots, sliced
  • ½ cup sliced celery
  • 2 (32-ounce) cartons chicken broth
  • 2 cups Roasted Pumpkin Purée (recipe follows)
  • 2 (16-ounce) cans navy beans, rinsed and drained
  • 2 tablespoons chopped fresh oregano, plus more for serving
  • 1 teaspoon fresh thyme leaves
  • 1 (9-ounce) package fresh cheese tortellini
  • Shaved fresh Parmesan cheese
Instructions
  1. Preheat oven to 350°.
  2. On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic. Bake until crisp, about 5 minutes.
  3. In a large Dutch oven, cook bacon over medium heat until just beginning to brown. Add onion, carrot, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in broth, and bring to a boil; reduce heat, and simmer for 20 minutes.
  4. Stir in Roasted Pumpkin Purée, beans, oregano, and thyme; cook, stirring occasionally, for 20 minutes. Stir in tortellini, and cook for 5 minutes. Top servings with bread cubes, Parmesan, and oregano.

Roasted Pumpkin Purée
 
Makes about 3 cups
Ingredients
  • 1 (21/2- to 3-pound) pie pumpkin
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Pierce pumpkin several times with a knife. Place pumpkin stem side up on prepared pan; wrap stem with foil.
  3. Bake until a knife can easily be inserted into center of pumpkin, about 2 hours. Remove from oven, and let cool enough to handle.
  4. Using a paring knife, start to peel off skin around stem; peel off remaining skin with fingers. Remove stem, and scoop out seeds and membrane. Pass pumpkin flesh in batches through a ricer into a large bowl; let cool completely. Refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.

 

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