Pumpkin Soup w/ Ravioli Recipe (with Video)

Prepare the Pumpkin
1. Cut the pumpkin in half and remove all the seeds.
2. Place on a parchment lined baking sheet and bake at 375 for 30 minutes or until a knife inserts easily.
Prepare Soup
1. Sauté onions in a small amount of broth until soft.
2. Roast garlic bulb by baking at 400F for 15-20 or until soft and slightly golden in some areas.
3. 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.
4. Blend until smooth.
Prepare Ravioli Filling
1. Combine veggie ground and chickpea flour in a bowl and set aside.
Prepare Ravioli Dough
1. Combine dry ingredients in a bowl.
2. Gradually mix and add water until dough forms.
3. The dough should be a soft play dough-like consistency.
4. Set in a bowl and cover with a damp towel.
Assemble the Ravioli
1. Using a rolling pin or pasta maker, roll the dough out to 2mm in thickness.
2. Using a cookie cutter or other round tool cut 2-inch circles.
3. Add a small amount of veggie ground filling to the center of half of your circles.
4. Use your finger to rub water around the edge of the circle and place another circle on top.
5. Pinch around the circumference of the circle to seal.
6. Repeat to complete all your ravioli.
7. 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.
8. Bring a pot of water to a boil.
9. 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
1. Finally, add soup to a pot and heat.
2. Add thyme and ravioli.
3. Stir gently and garnish with extra cream and fresh thyme.