A savory pumpkin filling with Parmesan and Ricotta cheeses goes inside of a wonton wrapper, that is folded up like an envelope and dropped into a homemade chicken stock. A great soup to enjoy the crisp, fall weather that coincides with pumpkin season.
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I love the challenge of using ingredients that are typically used in sweet dishes and use them for savory.
During the fall I cook up my fair share of pumpkins to use in all sorts of recipes.
Most of the time they are going into sweet recipes, but I have been learning how to incorporate them into the savory. Pumpkins are squash after all and we eat them savory all the time - see "exhibit A"!
I was originally inspired to make a soup with pumpkin when I was browsing through some cookbooks at my local library. The idea that caught my attention was making a pumpkin filling, putting it into some wonton wrappers and serving it in a broth.
After that light bulb moment I went to making my own filing. I think I have perfected it now.
The filling I came up with is a little sweet from the pumpkin, creamy from the Ricotta, and nutty from the Parmesan. This one hits all the right savory notes!
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π How to Make the Filling
I always start with fresh pumpkin puree. Better value and better flavor than canned. If you can't find fresh pumpkin, you could just go with canned, or you could make this with butternut squash, which is available year round.
Along with the pumpkin are the egg yolk, Ricotta cheese, Parmesan cheese, nutmeg, salt, Panko breadcrumbs, chopped sage, and freshly ground black pepper. Make sure you save the egg white, you will need it in a later step.
Combine all the ingredients in a mixing bowl until well mixed together. You don't need a food processor for this.
π€ How to Make the Tortellini Wontons
The easiest way to distribute the batter is to place it into a plastic sandwich bag (or use a reusable pipping bag if you got one). Cut off a corner of the bag and squeeze out about a tablespoon of the filling
The most intimating part of this recipe is folding the tortellini wontons. But don't worry, we got a short video that you an watch that will make it easy and approachable. This is where you are going to need that egg white I mentioned to save - use to seal the wontons.
π Got leftover pumpkin? Make these Pumpkin yeast rolls to go with the meal.
π¨βπ³ Cooking Tips
Once you have made all the wontons, heat up 2 quarts or 8 cups worth of chicken stock. Once to a boil, reduce to medium heat for a gentle boil and add the wontons. Only takes a few minutes for them to be cooked. They will float when done.
It's important you don't put them in a rolling boil as I found that they are more likely to open up or get overcooked. Just be gentle with them!
π Homemade Chicken Stock
When you serve it a homemade chicken stock it makes it a complete well balanced soup. Perfect for a cooler, cozy autumn day.
You can use store bought broth of this but homemade is going to be so much better. I save bones whenever I cook bone-in chicken to use for stock later. Toss them in the freezer til ready. Or you can buy a pack of chicken wings and just use that.
The less stressful way of making your own stock it is to toss your bones into a slow cooker, (it's what I do with my giblets from my Thanksgiving turkey) cover with water and allow to cook overnight up to 18 hours. Then strain everything out sometime the next day. You could use it immediately for this recipe or chill until your ready. It will freeze well too.
π΄ Other Serving Options
Maybe you aren't in the mood for soup? You can cook these pumpkin wontons in boiling water. Then remove with a slotted spoon and serve with our delicious Pumpkin Spaghetti sauce or any type of sauce you like.
Simply make a brown butter sauce by browning some butter in a pan. Toss in some fresh sage leaves and fry them in the butter for about 30 seconds.
π₯£ Other Recipes You Might Like
Here are some other recipes, including more pumpkin recipes, you will want to check out
- Pumpkin Pasta Sauce
- Overnight Pumpkin Waffles
- Pumpkin French Toast
- Better Than Campbell's Bean Soup
- Potato Leek Soup with Bacon
- Asparagus Ends Soup
Pumpkin & Ricotta Wonton Tortellini Soup
Ingredients
- 8 oz pumpkin puree
- 3 tablespoons Panko Japanese breadcrumbs
- 1 large egg separated
- ΒΌ cup Parmesan cheese grated
- 4 tbsp whole milk Ricotta cheese
- 1 Β½ teaspoons kosher salt
- ΒΌ teaspoon freshly ground black pepper
- β teaspoon freshly ground nutmeg
- 1-2 tablespoons fresh sage chopped
- 20-30 square wonton wrappers
- 2 quarts chicken stock or broth or 8 cups
Instructions
To make the filling
- Start by mixing the pumpkin puree, Parmesan, Ricotta, Panko, nutmeg, salt, and pepper together in a medium sized bowl.
- Then add in one egg yolk.
- Make sure to save the white to use to seal up the wontons.
To fold the tortellini
- Place 1 teaspoon of the filling in the center of each wonton (we used square ones).
- Brush the egg wash on the top and right edge of the wonton and fold it in half on the diagonal.
- Moisten one of the two diagonal points with egg wash and join the points together in the middle.
- Then moisten the back of the top point and fold it backwards- opposite the first 2 points. What you will end up with looks something like an envelope. I made these in assembly line and it went rather quickly that way.
Final preparations
- Bring your chicken stock to a boil over high heat. Reduce to a gentle boil over medium heat.
- Then introduce your tortellini. Cook until tender and the filling is heated through. This should take about 3-4 minutes.
- Serve pipping hot with some freshly cracked black pepper on top and chopped sage.
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