The chicken stock that I used was also found in Berlin (we found about fifty jars of it in one shot). There’s nothing very original about this but it came out surprisingly well. Here’s the recipe in case you want to try it out:
- Pumpkin, boiled and pureed
- Chicken or vegetable stock
- Herb de Provence
- 1 package tortellini
Chop your onions and carrots and garlic. Heat some olive oil in a big soup pot and throw in your onions. When they go translucent after a minute or two, add the garlic and sauté for another thirty seconds-ish. Next add the chopped carrots, Herb de Provence (to taste, I like to use a lot) and your stock. Boil about ten to fifteen minutes, until the carrots have gone soft. Now add in your pumpkin puree, stir, and heat for another five minutes. Remove from heat and puree with an immersion blender until smooth (if you want, that is… I like to leave it a little chunky). Put your pot back on the heat and add the tortellini; cook according to directions on the package.