Cream of Pumpkin Soup

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
(Serves 6-8)

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.

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2 thoughts on “Cream of Pumpkin Soup

  1. Kathy McKenna says:

    I’m glad you got to make the soup, Vicki! It’s easy and good. You can also use wild-rice in place of the pasta. It will just take a little longer to cook


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