Creamy Pumpkin Soup with Tortellini and Chicken #SoupSaturdaySwappers

Tender chunks of chicken and cheese filled tortellini in a thick, creamy, delicious tomato and pumpkin broth.  This is more of a SToup.  Serve it up with some cornbread and a crisp white wine and dinner is complete.

The Soup Saturday Swappers are cooking up Pumpkin this month......

Cam of Culinary Adventures with Camilla is hosting this month and invited us to make soups or stews that feature pumpkin.  Let's see what everyone ladled up today........

• Creamy Pumpkin Soup with Tortellini and Chicken by A Day in the Life on the Farm
• Fenneled Pumpkin Soup by Culinary Adventures with Camilla
• Israeli Orange Soup by Pandemonimum Noshery
• Pumpkin Pakoda Kadhi by Magical Ingredients
• Pumpkin, Rice and Chickpea Soup by Palatable Pastime
• Roasted Dal & Red Pumpkin Soup by Sneha's Recipe

Making your own pumpkin puree is very easy but I didn't have any pumpkins on hand.  I did however have a can pumpkin puree that was organically grown on a Michigan farm.  I was excited to support a Michigan product and bought several cans when I saw it.

This saved me a lot of time.  Dinner was made and on the table in less than half an hour.  It could be even faster if you have leftover chicken in your refrigerator to use.  I didn't have any leftover chicken but I did cut the chicken into bite sized pieces so it cooked very quickly.

Cook the chicken while the tomatoes roast.  You don't want to skip this step as those roasted tomatoes add a lovely depth of flavor to this dish.

When the tomatoes are done roasting they go into a food processor with fresh basil and are pureed before joining the chicken in the pot.  Stir in the pumpkin, some cream and some water before adding the tortellini to heat through before serving.

I paired this dinner with a bottle of Chardonnay from Castoro Cellars located in Paso Robles, California.  This winery is dear to my heart as it is right near my brother's home and is the first California winery I visited, many moons ago, when I first started learning about and enjoying wines.

You can learn more about this wine and other Paso Wines in my #WinePW post from earlier this month.  This bright, crisp wine was perfect with this creamy, rich soup.

Soup, Pumpkin, Chicken, Pasta, One Pot Meals, Quick, Easy

Soups and Stews

American

Yield: 4 main course servings

Author: Wendy Klik

Creamy Pumpkin Soup with Chicken and Tortellini

Tender chunks of chicken and cheese filled tortellini in a thick, creamy, delicious tomato and pumpkin broth. This is more of a SToup. Serve it up with some cornbread and a crisp white wine and dinner is complete.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 6 Tomatoes, halved
• Olive oil
• salt and pepper, to taste
• Herbs de Provence, to taste
• Leaves from 1 stem basil
• 1 lb. boneless, skinless chicken breast , cut into bite size pieces
• seasoning salt, to taste
• 1 (15 oz) can pumpkin puree
• 1 c. light cream (half and half)
• 2 c. water
• 1 (family size) package of Cheese Tortellini

Instructions

1. Place the Tomatoes onto a baking sheet lined with parchment or a silicone mat. Drizzle with olive oil, season with salt, pepper and Herbs de Provence and bake in a preheated 400* oven for 15 minutes.
2. Meanwhile, add a little olive oil to a dutch oven set over med high heat. When hot, add the chicken, season to taste with seasoning salt and cook, stirring frequently until no longer pink. Turn the heat to low.
3. Remove the tomatoes from the oven and place into a food processor along with any juices on the baking sheet. Add the basil leaves and pulse until pureed. Pour into the dutch oven with the chicken.
4. Add the pumpkin puree, cream and water and increase the heat to medium high. Cook, stirring frequently until combined and warmed through. Add the tortellini and cook for another 4-5 minutes until heated through and serve.

Notes:

Adapted from a recipe found at The Healthy Chew

Nutrition Facts

Calories

350.43

Fat (grams)

10.95

Sat. Fat (grams)

3.27

Carbs (grams)

22.53

Fiber (grams)

4.78

Net carbs

17.74

Sugar (grams)

7.37

Protein (grams)

40.54

Sodium (milligrams)

1402.40

Cholesterol (grams)

109.32

Similar Recipes

Fall Harvest Chowder

Autumn Harvest Pumpkin Soup

Heart Healthy Pumpkin Chili

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