Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 small onion , finely chopped
• 2 cloves garlic , minced
• 2 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 tsp fresh thyme leaves (optional)
• 1/4 tsp ground nutmeg
• 1/2 tsp smoked paprika (optional, for a smoky touch)
• 4 cups vegetable or chicken broth
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream or half-and-half (for a lighter version, use milk)
• 1 package (8-10 oz) cheese or spinach tortellini (fresh or frozen)
• Salt and pepper, to taste
• Grated Parmesan cheese (for garnish)
• Fresh sage leaves or chopped parsley (for garnish)
• Pepitas for garnish (optional)

Instructions

1. Prepare the base: Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes. Stir in the garlic, sage, thyme, nutmeg, and paprika. Cook for 1–2 minutes, stirring, until fragrant.

2. Make the soup: Add the broth and pumpkin puree to the pot. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 10 minutes.

3. Add cream: Stir in the heavy cream or half-and-half. Season with salt and pepper to taste. Use an immersion blender if you prefer a smoother soup, but this step is optional.

4. Cook the tortellini: Add the tortellini to the soup and cook according to the package instructions (usually 3–5 minutes for fresh, or longer for frozen). Stir occasionally to prevent sticking.

5. Serve: Ladle the soup into bowls. Garnish with grated Parmesan cheese and a few fresh sage leaves or chopped parsley for extra flavor and presentation.