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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Rich and Creamy Pumpkin Soup with lots of flavor. A friend tore the recfipe out of a magazine for me. I believe it was Better Home and Gardens. Ingredients:
3 tablespoons butter |
1 cup finely chopped onion |
2 minced garlic cloves |
1/4 teaspoon crushed red pepper flakes |
28 ounces chicken broth (or veg broth) |
1/2 cup uncooked orzo pasta (or wild rice) |
1 1/2 cups cream (or whole milk) |
1 tablespoon flour |
1 (15 ounce) can pumpkin |
Directions:
1. In a large saucepan melt butter a medium heat. Add onion and garlic , and cook until tender.
2. Stir in red pepper and cook for about a minute more.
3. Add broth and bring to a boil.
4. Add orzo (or rice).
5. Reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
6. Combine dairy and flour in a tupperware container. Close the lid and shake briskly to reduce lumps.
7. Stir into orzo mixture and cook until slightly thickened and bubbly.
8. Stir in pumpkin, heat through.
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