Ravioli Mushroom Pumpkin Parmesan Soup

Recipe Ravioli Mushroom Pumpkin Parmesan Soup01

This Winter Comfort Soup is Perfect for those cold nights curled up with a good book and red wine in hand.


  • 250g Button mushrooms-cut into halves
  • 300g Butternut pumpkin-diced into 2cm cubes
  • Extra Virgin Olive Oil (EVOO)
  • 2 Golden Shallots-diced
  • 2 stalks thyme-finely chopped-leave some for garnishing
  • 5 tbsp plain flour
  • 1 cup white wine
  • 5 cups chicken broth
  • 300g Ravioli-flavour of your choice
  • 200g grated Parmesan-leave some for finishing
  • 150g baby spinach
  • 1/4 cup light sour cream
  • 1/2 light cream


  • Pre-heat oven to 200°C
  • In a mixing bowl, toss together sliced mushrooms, pumpkin cubes and half of the diced onion. Add a generous amount of EVOO and season with salt. Place mixture onto a large baking pan and bake in the oven for 15minutes or until mushrooms and pumpkins are caramelised or turned golden brown.
  • In a large saucepan, heat 2 tablespoons of EVOO over medium-high heat. Add remaining diced onion. Fry till fragrant. Add cooked mushrooms, thyme and flour. Cook and stir until the flour starts to turn a light golden brown, about 2 to 3 minutes.
  • Add wine and deglaze the pan. Simmer and stir for 2 to 3 minutes.
  • Add broth and bring to a boil. Add ravioli, reduce the heat and simmer until pasta is tender, about 8 minutes or to manufacturer’s instructions.
  • Add parmesan, stir until cheese is melted.
  • Add sour cream, stirring until incorporated.
  • Add spinach and stir through. Remove from heat.
  • Finish with drizzle of light cream and a sprinkling of grated parmesan.
  • Garnish with remaining chopped thyme.
  • Serve with a crusty sourdough bread.

Buon Appetito!


  • For Gluten Free version substitute with rice flour.
  • For vegetarian version substitute with vegetable stock.
  • We used Joseph’s Extra Virgin Olive oil for this recipe
  • Our preferred parmesan is Parmigiana Reggiano.

Recipe Ravioli Mushroom Pumpkin Parmesan Soup02