Tuesday, August 27, 2013

Pumpkin Orzo Soup

Fall has finally arrived and I couldn’t wait to celebrate by making some pumpkin soup. This is quick and easy and the perfect fall dinner. It is a thick, creamy soup, even if it is dairy free, and has a velvety texture like a bisque.
Pumpkin Orzo Soup 2 teaspoons olive oil 1 medium onion, diced 4 stalks celery, diced 1 large carrot, peeled and diced 1 can (14 ounces) pumpkin (do not use pumpkin pie filling) 5 cups vegetable broth 1 cup orzo pasta 2 cups Swiss Chard, ribs removed and coarsely chopped 2 medium Yukon Gold potatoes, peeled and diced 1. Drizzle the oil into a large pot and sautee the onion, celery, and carrot for about 8 minutes, or until tender. Add pumpkin and vegetable broth and stir to incorporate. 2. Bring to a boil and add potatoes and Swiss Chard. Reduce heat and simmer for 15 to 20 minutes.

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