Cream of Pumpkin Soup

A touch of orzo pasta, or wild rice, adds texture to this creamy, easy-to-make pumpkin soup.

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4.0 by 14 people

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 20 mins to 25 mins

Cream of Pumpkin Soup

Directions

  1. In a large saucepan melt butter over medium-high heat. Add onion and 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 boiling. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.
  2. In a screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. Transfer to an insulated container. Sprinkle each serving with cracked black pepper. Makes 6 to 8 side-dish servings.
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Nutrition Facts (Cream of Pumpkin Soup)

  • Per serving:
  • 234 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 40 mg chol. ,
  • 614 mg sodium ,
  • 23 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 6 g pro.
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Reviews (1)

14 Ratings
758 Days Ago
instead of red pepper, I added 1 teaspoon of curry powder, and 1 cup of shredded chicken breast

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