Ravioli Mushroom Pumpkin Parmesan Soup

This Winter Comfort Soup is Perfect for those cold nights curled up with a good book and red wine in hand.

Ingredients:

• 250g Button mushrooms-cut into halves
• 300g Butternut pumpkin-diced into 2cm cubes
• Extra Virgin Olive Oil (EVOO)
• 2 Golden Shallots-diced
• 2 stalks thyme-finely chopped-leave some for garnishing
• 5 tbsp plain flour
• 1 cup white wine
• 5 cups chicken broth
• 300g Ravioli-flavour of your choice
• 200g grated Parmesan-leave some for finishing
• 150g baby spinach
• 1/4 cup light sour cream
• 1/2 light cream

Method:

• Pre-heat oven to 200°C
• In a mixing bowl, toss together sliced mushrooms, pumpkin cubes and half of the diced onion. Add a generous amount of EVOO and season with salt. Place mixture onto a large baking pan and bake in the oven for 15minutes or until mushrooms and pumpkins are caramelised or turned golden brown.
• In a large saucepan, heat 2 tablespoons of EVOO over medium-high heat. Add remaining diced onion. Fry till fragrant. Add cooked mushrooms, thyme and flour. Cook and stir until the flour starts to turn a light golden brown, about 2 to 3 minutes.
• Add wine and deglaze the pan. Simmer and stir for 2 to 3 minutes.
• Add broth and bring to a boil. Add ravioli, reduce the heat and simmer until pasta is tender, about 8 minutes or to manufacturer’s instructions.
• Add parmesan, stir until cheese is melted.
• Add sour cream, stirring until incorporated.
• Add spinach and stir through. Remove from heat.
• Finish with drizzle of light cream and a sprinkling of grated parmesan.
• Garnish with remaining chopped thyme.
• Serve with a crusty sourdough bread.

Buon Appetito!

Tips:

• For Gluten Free version substitute with rice flour.
• For vegetarian version substitute with vegetable stock.
• We used Joseph’s Extra Virgin Olive oil for this recipe
• Our preferred parmesan is Parmigiana Reggiano.