Rating: 4 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Source: Better Homes and Gardens

Gallery

Credit: Keller

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. Sprinkle each serving with cracked black pepper. Makes 6 to 8 side-dish servings.

Nutrition Facts

234 calories; fat 14g; cholesterol 40mg; saturated fat 8g; carbohydrates 23g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 6g; vitamin a 11127.2IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.2mcg; sodium 614mg; potassium 293mg; calcium 90.9mg; iron 1.6mg.
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