This recipe comes from Tim’s mom, Kathy. It is absolutely delicious, comforting and extremely easy!
I think by now everyone knows I’m obsessed with pumpkin. In fact, my girl friends and I had another themed get together last night! What was the theme? Pumpkin of course!
I would’ve made this soup again for it, but in the interest of giving you all as many new recipes as possible, I made a pumpkin and goat cheese dip. Absolutely delicious and mouth watering.
But that’s for another time.
Back to this delicious soup! The pureed pumpkin makes it super creamy and gives a great flavor (also sneaks in some vegetables!).
Weirdly enough, my grocery store didn’t have orzo when I made this, so I just picked up another short pasta. So just use what’s available to you!
Hope you enjoy this recipe… I know I did 🙂
Cream of Pumpkin Soup
3 Tbsp butter or olive oil
1 large onion, finely chopped (1 cup)
2 cloves of garlic, minced
1/8 to 1/4 tsp crushed red pepper
2 14oz cans chicken broth
1/2 cup uncooked orzo or other pasta
1 1/2 cups half-and-half, light cream or milk
1 Tbsp flour
1 15oz can pumpkin
Salt and pepper to taste
In a large saucepan, melt butter over medium-high heat. Add onion & garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to a boil. Stir in orzo or pasta of your choice and simmer, covered, until al dente.
In a screw-top jar combine half-and-half (or milk) and flour. Shake well to combine. Stir into orzo mixture and cook & stir until slightly thickened and bubbly. Stir in pumpkin and heat through.
Sprinkle each serving with cracked black pepper, if desired.