{"id":948,"date":"2019-07-01T16:13:38","date_gmt":"2019-07-01T06:13:38","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=948"},"modified":"2019-07-01T16:13:38","modified_gmt":"2019-07-01T06:13:38","slug":"ravioli-mushroom-pumpkin-parmesan-soup","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/ravioli-mushroom-pumpkin-parmesan-soup\/","title":{"rendered":"Ravioli Mushroom Pumpkin Parmesan Soup"},"content":{"rendered":"<p>This Winter Comfort Soup is Perfect for those cold nights curled up with a good book and red wine in hand.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>250g Button mushrooms-cut into halves<\/li>\n<li>300g Butternut pumpkin-diced into 2cm cubes<\/li>\n<li>Extra Virgin Olive Oil (EVOO)<\/li>\n<li>2 Golden Shallots-diced<\/li>\n<li>2 stalks thyme-finely chopped-leave some for garnishing<\/li>\n<li>5 tbsp plain flour<\/li>\n<li>1 cup white wine<\/li>\n<li>5 cups chicken broth<\/li>\n<li>300g Ravioli-flavour of your choice<\/li>\n<li>200g grated Parmesan-leave some for finishing<\/li>\n<li>150g baby spinach<\/li>\n<li>1\/4 cup light sour cream<\/li>\n<li>1\/2 light cream<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li>Pre-heat oven to 200\u00b0C<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Add wine and deglaze the pan. Simmer and stir for 2 to 3 minutes.<\/li>\n<li>Add broth and bring to a boil. Add ravioli, reduce the heat and simmer until pasta is tender, about 8 minutes or to manufacturer\u2019s instructions.<\/li>\n<li>Add parmesan, stir until cheese is melted.<\/li>\n<li>Add sour cream, stirring until incorporated.<\/li>\n<li>Add spinach and stir through. Remove from heat.<\/li>\n<li>Finish with drizzle of light cream and a sprinkling of grated parmesan.<\/li>\n<li>Garnish with remaining chopped thyme.<\/li>\n<li>Serve with a crusty sourdough bread.<\/li>\n<\/ul>\n<p>Buon Appetito!<\/p>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>For Gluten Free version substitute with rice flour.<\/li>\n<li>For vegetarian version substitute with vegetable stock.<\/li>\n<li>We used Joseph\u2019s Extra Virgin Olive oil for this recipe<\/li>\n<li>Our preferred parmesan is Parmigiana Reggiano.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-954\" src=\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02.jpg\" alt=\"Recipe Ravioli Mushroom Pumpkin Parmesan Soup02\" width=\"1200\" height=\"1275\" srcset=\"https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02.jpg 1200w, https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02-565x600.jpg 565w, https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02-768x816.jpg 768w, https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02-964x1024.jpg 964w, https:\/\/www.hawthornegarage.com.au\/wp-content\/uploads\/2019\/07\/recipe-ravioli-mushroom-pumpkin-parmesan-soup02-600x638.jpg 600w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":3,"featured_media":953,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6,1],"tags":[],"class_list":["post-948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/948"}],"collection":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/comments?post=948"}],"version-history":[{"count":1,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/948\/revisions"}],"predecessor-version":[{"id":955,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/posts\/948\/revisions\/955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media\/953"}],"wp:attachment":[{"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/media?parent=948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/categories?post=948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hawthornegarage.com.au\/wp-json\/wp\/v2\/tags?post=948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}