Vegan Pumpkin and Ravioli Soup
Soup
2 ½ lbs pumpkin
½ a medium onion diced
1 bulb of roasted garlic
2 tbsp fresh thyme
¼ tsp cinnamon
3 ½ cups vegetable broth
¼ cup cashews
3 medjool dates
2 tsp salt
Ravioli Dough
1 cup chickpea flour
2 tsp whole psyllium husks
½ cup arrowroot powder
1 tsp ground flax
½ tsp of salt
⅓-½ cup water
Filling
1 1/2 cups of HV Veggie Ground (https://youtu.be/lDuy_NqW_mQ)
2 tbsp of chickpea flour
Note: Sub 2 tsp dry thyme for fresh thyme
Sub ½ cup of coconut milk for cashews
PREPARE THE PUMPKIN
Cut the pumpkin in half and remove all the seeds. Place on parchment lined baking sheet and bake at 375 F for 30 minutes or until a knife inserts easily.
PREPARE SOUP
Sauté onions in a small amount of broth until soft. Roast garlic bulb by baking at 400F for 15-20 or until soft and slightly golden in some areas.
Remove the skin of the cooked pumpkin and add to a blender along with sautéed onions, garlic bulb (skins removed), and all the ingredients except for thyme. Blend until smooth.
PREPARE RAVIOILI FILLING
Combine veggie ground and chickpea flour in a bowl and set aside.
PREPARE RAVIOLI DOUGH
Combine dry ingredients in a bowl. Gradually mix and add water until dough forms. The dough should be a soft play dough-like consistency. Set in a bowl and cover with a damp towel.
ASSEMBLE THE RAVIOLI
Using a rolling pin or pasta maker, roll the dough out to 2mm in thickness. Using a cookie cutter or other round tool cut 2-inch circles.
Add a small amount of veggie ground filling to the center of half of your circles. Use your finger to rub water around the edge of the circle and place another circle on top. Pinch around the circumference of the circle to seal. Repeat to complete all your ravioli. Make sure to keep a damp paper towel over the top of the dough and completed ravioli as you work, so they don’t dry out.
Bring a pot of water to a boil. Add your ravioli to the pot and simmer for 5-10 minutes, or until all the ravioli floats to the top of the water.
FINISH IT UP
Finally, add soup to a pot and heat. Add thyme and ravioli. Stir gently and garnish with extra cream and fresh thyme.
Enjoy!
