Cooking with Paula Deen

Soups & Sandwiches

Pumpkin White Bean Tortellini Soup

Makes 2 quarts

2 cups bread cubes
3 tablespoons butter, melted
2 cloves garlic, minced
3 slices thick-cut bacon, chopped
1 sweet onion, chopped
3 carrots, sliced
½ cup sliced celery
2 (32-ounce) cartons chicken broth
2 cups Roasted Pumpkin Purée
2 (16-ounce) cans navy beans, rinsed and drained
2 tablespoons chopped fresh oregano, plus more to serve
1 teaspoon fresh thyme leaves
1 (9-ounce) package fresh cheese tortellini
Shaved fresh Parmesan cheese

1. Preheat oven to 350°.

2. On a rimmed baking sheet, toss together bread cubes, melted butter, and garlic.

3. Bake until crisp, about 5 minutes.

4. In a large Dutch oven, cook bacon over medium heat until just beginning to brown. Add onion, carrots, and celery; cook, stirring occasionally, until tender, 5 to 7 minutes. Stir in broth, and bring to a boil; reduce heat, and simmer for 20 minutes.

5. Stir in Roasted Pumpkin Purée, beans, oregano, and thyme; cook, stirring occasionally, for 20 minutes. Stir in tortellini, and cook for 5 minutes. Top servings with bread cubes, Parmesan, and oregano.

Roasted Pumpkin Purée

Makes about 3 cups

1 (2½- to 3-pound) pie pumpkin

1. Preheat oven to 350°. Line a rimmed baking sheet with foil.

2. Pierce pumpkin several times with a knife. Place pumpkin, stem side up, on prepared pan; wrap stem with foil.

3. Bake until a knife can be easily inserted into center of pumpkin, about 2 hours. Let cool enough to handle.

Using a paring knife, peel off skin around stem; peel off remaining skin with fingers. Remove stem, and scoop out seeds and

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