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Easy One Pot Pumpkin Soup

This soup is filled with fall flavors! It is savory with the perfect amount of sweetness. Cheese tortellini are added for extra flavor and texture. It is prepared in one pot in under 30 minutes!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 T olive oil
  • 2 small shallots chopped
  • 6 cloves garlic minced
  • 2 15 oz cans of pumpkin puree
  • 2 T fresh thyme leaves plus more for garnish
  • 1 tsp kosher salt
  • 1 tsp dried sage
  • 1 tsp smoked paprika
  • 1 tsp cloves
  • 1/2 tsp black pepper
  • 6 cups vegetable broth low sodium
  • 12 oz cheese tortellini refrigerated, not frozen
  • 5 T heavy cream
  • 5 T maple syrup
Garnish
  • flaky sea salt
  • roasted pepitas
  • fresh thyme

Method
 

  1. Heat the olive oil in a Dutch oven over medium heat. Add the shallot and garlic and cook until fragrant, about 3 minutes.
  2. Add the pumpkin puree, thyme, and all the seasonings. Cook over medium low heat for about 5 minutes.
  3. Add the vegetable broth while stirring constantly. Simmer for 5 more minutes. Use an immersion blender to blend the soup until smooth. Bring to a low boil and add tortellini.
  4. Once tortellini is cooked and floats to the top of the soup stir in the heavy cream and maple syrup. Heat through.
  5. Serve, garnish and enjoy!