October is our annual “go buy all things pumpkin from Trader Joe’s” month. Each year we pick up a variety of pumpkin goods ranging from pumpkin bagels to canned pumpkin to pumpkin ice cream. Our new favorite are the Pumpkin Joe Joe’s, pumpkin sandwich cookies with a pumpkin cream filling.
Inspired by the variety of pumpkin goods at Trader Joe’s, I came up with this recipe for Pumpkin Ravioli Soup. Made entirely of ingredients purchased from Trader Joe’s, the pumpkin gives the soup a creamy texture. Using the prepared ingredients also makes this a quick dinner to cook.
- 1 tablespoon olive oil
- 8 oz Trader Joe’s mirepoix (pre-diced celery, carrots, onions)
- 2 Trader Joe’s sun dried tomato and basil chicken sausages
- 14.5 oz can Trader Joe’s diced and fire roasted tomatoes
- 1 teaspoon Trader Joe’s South African Smoke seasoning blend
- 8 oz Trader Joe’s organic pumpkin
- 15 oz can Trader Joe’s cannellini beans
- 32 oz Trader Joe’s organic free range chicken stock
- 8 oz Trader Joe’s kale
- 1 package Trader Joe’s Honey Roasted Pumpkin Ravioli
- Trader Joe’s pumpkin cornbread croutons
In a 5 quart pot, heat the olive oil over medium heat. Once the oil is hot, but not smoking, add in the mirepoix and stir until the onions become translucent, about 3 minutes. Remove the sausages from their casing. Discard the casing and add the sausage to the mirepoix, breaking it up into small chunks as it cooks. Cook the mirepoix and sausage until the sausage is no longer pink, about 2 minutes. Add in the can of fire roasted tomatoes and the South African Smoke seasoning and cook for another 3 to 5 minutes. Add in the canned pumpkin and stir until the pumpkin dissolves into the mixture, then add in the beans. Carefully stir the mixture while pouring in the chicken stock. Bring the soup to a boil, then reduce the heat to low. Let the soup simmer for 15 minutes. Add the kale and stir until wilted. Add in the pumpkin ravioli and cook for 3 minutes. Salt to taste and serve the soup topped with a handful of pumpkin cornbread croutons.
The soup has a slight kick to it from the fire roasted tomatoes and South African Smoke seasoning, so substitute regular diced tomatoes and curry power or paprika if you prefer a milder soup.