EASY PUMPKIN ORZO SOUP
Rich and Creamy Pumpkin Soup with lots of flavor. A friend tore the recfipe out of a magazine for me. I believe it was Better Home and Gardens.
Provided by GourmetGradStudent
Categories Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 335.5, Fat 25.4, SaturatedFat 15.5, Cholesterol 81.6, Sodium 509.4, Carbohydrate 21.2, Fiber 1.3, Sugar 3, Protein 7.3
PUMPKIN ORZO WITH SAGE
From the blog at Serious Eats. If you stick with vegetable broth and oil and leave out the milk, this can be vegan. You can also substitute 2 cups fully cooked rice (or other grain) for the orzo (skip step 1 entirely in that case).
Provided by DrGaellon
Categories < 60 Mins
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 286.3, Fat 5.8, SaturatedFat 3.2, Cholesterol 14, Sodium 533.5, Carbohydrate 47.8, Fiber 2, Sugar 3.2, Protein 10.4
PUMPKIN ORZO
Make and share this Pumpkin Orzo recipe from Food.com.
Provided by Pineapple
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.
Nutrition Facts : Calories 328, Fat 13.3, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1374.3, Carbohydrate 43.1, Fiber 4.2, Sugar 7.9, Protein 9.8
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SPICY CHEDDAR AND PUMPKIN ORZO WITH ARUGULA RECIPE
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Author Sarah BollaTotal Time 25 mins
- In a large saucepot of salted boiling water, cook the orzo until al dente. Drain and reserve 1 cup of the pasta cooking liquid. Transfer the orzo to a large bowl, coat lightly with olive oil and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until softened and lightly browned.
- Add the pumpkin puree, chili garlic sauce, mustard, nutmeg, and salt and stir to combine. Pour in the reserved pasta water and simmer on medium heat for about 5 minutes. Add the grated cheddar to the sauce, stirring until evenly incorporated and melted, about 3 minutes.
- Pour the pumpkin-cheddar sauce over the bowl of orzo and fold it in gently to combine. Toss in the arugula leaves and pepita seeds. Transfer the pasta to plates, drizzle lightly with olive oil, and serve warm.
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- Add the Swanson Unsalted Chicken Broth, pumpkin, sea salt and allspice. Stir. As soon as the liquid starts to bubble reduce heat to low-medium and cover.
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