Fall is the season for delicious veggies. It’s also a great time of year to simmer up delicious soups and stews.
This time of year the Butcher carries a wonderful Pumpkin Ravioli, brought to our market from a local pasta shop. Pastosa Ravioli makes these sweet and savory Ravioli especially for the fall and they are irresistible. This recipe combines fresh pasta, with a beautiful pumpkin soup. It doesn’t get any better than that!
The link to the soup recipe below is from the author of my new favorite cookbook, “A Kitchen in France”. Combine it with the delicious Pumpkin Ravioli from Pastosa for a delicious appetizer or first course this Thanksgiving.
http://news.instyle.com/2014/10/09/your-new-favorite-fall-recipe-pumpkin-soup-from-mimi-thorrison/
Click through the photos below for step by step directions:
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- Fresh Veggies make this soup irresistible. Have you ever cooked with parsnips before? How fun!
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- I used two large shallots and 4 cloves of garlic.
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- For this recipe I used half of this beautiful little pumpkin which weighed in at 5 pounds.
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- I removed the stem as if I were going to carve the pumpkin. This made it easier to cut the pumpkin in half.
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- Section the pumpkin into wedges before removing the peel with a paring knife.
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- Laying the pumpkin wedge on its side and slicing straight down between the flesh and the skin will keep your fingers intact;)
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- Cube the pumpkin into small chunks for faster cooking. Peel and chop the parsnips as well.
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- Saute the onion in olive oil, then add the garlic
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- Add the chopped veggies and continue to sauté
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- This is what it should look like just before you add the milk.
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- Simmer the soup over medium heat- uncovered, so as not to separate the milk.
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- The Butcher carries these delicious Pumpkin Ravioli! If you would like them for your Thanksgiving Feast, be sure to order in advance! They go quick!
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- Look how beautiful they are packaged. Boil the ravioli for 8-10 minutes.
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- This is what your soup will look like after you have pureed it in the blender.
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- Chop up some fresh chives.
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- I used organic full fat sour cream to thicken my soup because creme fresh is difficult to find!
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- Sooooo Yummy!
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- One pumpkin ravioli floats on top of this delicious pumpkin soup, topped with sour cream and chives.
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- If you intend to serve as an appetizer…Use two Pumpkin Ravioli, on top of a dollop of soup, using the soup as a sauce on top as well, top with chives and a dash of nutmeg. Goumet all the way!
Chowfancy 
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