Pumpkin White Bean Tortellini Soup
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 20 minutes
Cook time: 3 hours
Servings: Makes 2 quarts
Ingredients
Pumpkin White Bean Tortellini Soup
- 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 puree (recipe follows)
- 2 (16-ounce) cans navy beans, rinsed and drained
- 2 tablespoons fresh oregano, plus more for serving
- 1 teaspoon fresh thyme leaves
- 1 (9-ounce) package fresh cheese tortellini
- shaved fresh Parmesan cheese
Roasted Pumpkin Purée
- 1 (2½- to 3-pound) pie pumpkin
Directions
Pumpkin White Bean Tortellini Soup
Preheat oven to 350°F.
On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic. Bake until crisp, about 5 minutes.
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.
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
Preheat oven to 350°. Line a rimmed baking sheet with foil.
Pierce pumpkin several times with a knife. Place pumpkin stem side up on prepared pan; wrap stem with foil.
Bake until a knife can easily be inserted into center of pumpkin, about 2 hours. Remove from oven, and let cool enough to handle.
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.