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.