Pumpkin Orzo Soup
The fall harvest and Halloween festivities (not to mention those cans of pumpkin that go on sale every October) always inspire me to try a new pumpkin soup recipe. This one, inspired by a recipe from Scramble fan Laurie McLean of Pueblo, Colorado, was especially fun to make and eat. The soup can be served in a carved out boule (round loaf of French bread) or you can enjoy it on the side.
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion diced
- 3 cloves garlic minced, about 1 1/2 tsp.
- 1 stalk celery sliced
- 1 Tbsp. curry powder
- 16 oz. canned pumpkin or 4 cups diced fresh pumpkin
- 32 oz. reduced-sodium chicken or vegetable broth (or use any variety)
- 1 cup orzo, whole wheat if available (use wheat/gluten-free, if needed)
- 1/2 cup light unsweetened coconut milk
- 1/4 cup apple cider
- In a large saucepan or stockpot, heat the oil over medium heat. Add the onions, garlic, and celery and sauté until they are tender, about 5 minutes.
- Stir in the curry powder for about 1 minute, and then add the pumpkin and broth. Bring the soup to a boil, and simmer it for about 5 minutes. (If using fresh pumpkin, simmer it for 5 extra minutes, or until it is tender.)
- Using a handheld immersion blender or a standing blender, puree the soup.
- Return it to the pot, if necessary, bring it to a low boil, and add the orzo. Cook the orzo for 9 minutes or until it is tender, stirring frequently to keep it from sticking to the bottom.
- Stir in the coconut milk and apple cider. Taste it for seasoning and add salt and black pepper, to taste. Serve it immediately or refrigerate it for up to 24 hours (any longer and the orzo will absorb most of the liquid).
Slow Cooker Directions:
- Combine all ingredients except the orzo in the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add the orzo and cook 30 minutes more. Note: The soup can be cooked longer after the orzo is added if desired. It will keep thickening the longer it cooks. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Dice the onion, peel the garlic, slice the celery, dice the pumpkin if using fresh, or fully prepare and refrigerate the soup. Scramble Flavor Booster: Add a pinch of ground cloves and/or nutmeg. Tip: Pumpkins are not only a great Halloween decoration. They’re also fabulous for you! They are packed with beta carotene, potassium, and zinc and also provide a healthy dose of fiber. (Use the small “sugar” or “pie” pumpkins for cooking, rather than the carving pumpkins.) Nutritional Information Per Serving (% based upon daily values): Calories 339, Total Fat: 7g, 10%; Saturated Fat: 2g, 10.6%; Cholesterol: 0mg, 0%; Sodium: 112mg, 4.5%; Total Carbohydrate: 60g, 20%; Dietary Fiber: 7g, 25%; Sugar: 10g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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