PUMPKIN RAVIOLI BISQUE
More like a ravioli with pumpkin sauce, this is a wonderful mix of sweet and spicy. If it is too sweet, use a can of solid packed pumpkin in place of the pumpkin pie filling and use more broth and some pumpkin pie spice. I've made it both ways, and both are great. My husband preferred it with the pumpkin pie mix. Modify the cayenne pepper to taste; we like it spicy so we use 2 teaspoons!
Provided by Sky
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
- Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 57.3 g, Cholesterol 56.1 mg, Fat 10.9 g, Fiber 7.9 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 478.4 mg, Sugar 7.6 g
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Punam Lama
[email protected]This soup is a great way to use up leftover pumpkin puree.
Kwagala Timothy
[email protected]I'm not a fan of pumpkin, but this soup was surprisingly good. I would definitely make it again.
Abdulrahim Khpalwak
[email protected]This is my new favorite fall soup! It's so warm and comforting.
Ezekial Sankitts
[email protected]I made this soup for a dinner party and it was a huge success! Everyone loved it.
Md Mostafiz
[email protected]The soup was good, but I found the ravioli to be a bit too thick. I would recommend using a thinner type of pasta.
Joe Leija
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less sugar or omitting it altogether.
Mike D panther
[email protected]I followed the recipe exactly and the soup was bland and watery. I'm not sure what went wrong.
Michelle Naidoo
[email protected]This soup was easy to make and turned out delicious. I used homemade pumpkin puree and it really made a difference in the flavor. I also added a bit of cayenne pepper for a little kick. Yum!
Juwel Ahmed
[email protected]I'm not usually a fan of pumpkin soup, but this recipe changed my mind. The bisque was rich and creamy, with just the right amount of sweetness from the pumpkin. I'll definitely be making this again!
Atif bin Islam
[email protected]I tried this recipe last night and it was a hit with my family! The soup was creamy and flavorful, and the ravioli cooked perfectly. I especially loved the addition of the crispy sage leaves, which added a nice touch of texture.
Atif Hanif
[email protected]This pumpkin ravioli bisque was a delightful culinary experience. The flavors of pumpkin and sage complemented each other perfectly, and the browned butter added a touch of richness that took this dish to the next level. I would highly recommend this