Pumpkin Ravioli Soup

When the weather turns, this is the kind of bowl you want: a smooth, gently sweet pumpkin broth poured over pillowy cheese ravioli, and it’s ready in about half an hour.

Canned pumpkin does double duty, lending both flavor and a velvety body so the soup tastes creamy without a drop of cream. Sauteed onion, garlic, sage, and thyme build the savory, herbal backbone that keeps it from veering into pie territory.

Here’s the smart part: the ravioli cook in their own pot and get divided among the bowls, then the hot soup is ladled over the top. Simmering filled pasta right in the soup would leave it bloated and gummy, so keeping them separate means they stay plump and intact.

A dusting of cinnamon at the end is the finishing flourish, echoing the warm spice that makes pumpkin taste like autumn. A sprig of thyme on top keeps it looking fresh.

Kitchen Tips

• Use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
• Don’t drop the ravioli into the soup pot; cook and drain them separately so they don’t fall apart.
• Taste and adjust; a pinch of salt, a little more cinnamon, or a grate of nutmeg can wake it up.

Variations

• Use butternut squash or pumpkin ravioli to double down on the squash flavor.
• Swirl in a spoonful of cream or coconut milk for an even richer bowl.
• Top with toasted pumpkin seeds or crispy fried sage leaves for crunch.