Pumpkin Soup With Orzo Recipes

EASY PUMPKIN ORZO SOUP

Steps:

• In a large saucepan melt butter a medium heat. Add onion and garlic , and cook until tender.
• Stir in red pepper and cook for about a minute more.
• Add broth and bring to a boil.
• Add orzo (or rice).
• Reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
• Combine dairy and flour in a tupperware container. Close the lid and shake briskly to reduce lumps.
• Stir into orzo mixture and cook until slightly thickened and bubbly.
• Stir in pumpkin, heat through.

PUMPKIN SOUP WITH ORZO RECIPE

Steps:

• Put the pumpkin or butternut squash in a saucepan with the stock cubes or stock pots and 700ml water. Bring to the boil then simmer, covered, over a low heat for 20 minutes, until soft.
• At the same time, cook the orzo in a saucepan of boiling salted water for about 10 minutes until is al dente, then drain immediately and set aside.
• Blend the pumpkin or squash to a cream with a hand-held blender, then add the milk. Bring to a simmer (do not let it boil over) and season with sea salt, black pepper and, if you like, a little sugar.
• Add the cooked orzo to the soup and serve hot. Pass around a tiny bowl of cinnamon and a plate of crumbled or whole amaretti for your guests to scatter or crush over their soup.

PUMPKIN ORZO WITH SAGE

Steps:

• In a large saucepan, bring 3 cups of stock and 3 cups of water to a boil. Add orzo and cook until al dente, about 9 minutes. Drain and set aside.
• Melt butter in a large skillet over medium heat. Saute sage and shallot for 5 minutes. Add 3/4 cup stock and 1/2 cup milk. Bring to a simmer and cook 5 minutes.
• Add pumpkin puree and stir until well combined. Add salt, pepper and remaining 3/4 cup of broth. Reduce heat to medium-low and simmer 10-12 minutes, until desired consistency is achieved.
• Stir in Parmigiano cheese and toss with orzo.