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Curried Pumpkin Soup With Tortellini

  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1 large onion, minced
  • 1 tablespoon curry powder
  • 4 cups chicken stock
  • 2 cups pureed cooked pumpkin
  • 1/2 teaspoon hot pepper sauce
  • 3/4 cup heavy cream
  • Salt and pepper to taste
  • 2 cups cheese tortellini, cooked
  • 1/4 cup toasted pumpkin seeds, also called pepitas


  • In a medium saucepan, cook the onions and curry powder in the olive oil until onion is softened. Add chicken stock, pumpkin, hot pepper sauce. Bring to a boil and then reduce heat and simmer for 15 minutes. Stir in cream. Season with salt and pepper. Stir in tortellini. Garnish with pumpkin seeds.