Pumpkin Orzo Soup, a creamy, easy, and economical first course, perfect for winter evenings when you crave something warm. This soup, besides being simple and quick to prepare, is loved by everyone, young and old.
Everything is cooked together in the same pot, and you can decide whether to leave the soup more or less dry. I prefer it with a bit more broth, as in the picture, but it’s good in all ways… How I love pumpkin!
You can prepare it with fresh pumpkin, which is easy to find this season, or with frozen pumpkin. The procedure is the same. You can also add some cheese to make it tastier, but my son liked it as is, even if it’s a simple dish.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz orzo
- a quarter of a onion
- 10.5 oz pumpkin (already cleaned)
- 2 tbsps extra virgin olive oil
- 1 vegetable bouillon cube (homemade)
- salt
Steps for Pumpkin Orzo Soup
Preparing this soup is very simple: start by heating the oil in the pot and sauté the chopped onion for a couple of minutes.
Now add the pumpkin cut into 1-inch pieces, cover it with water, and add salt or vegetable bouillon cube. Let the pumpkin cook for about 10-12 minutes, add a bit more water to cook the pasta well, and also add the orzo.
Cook the pasta, stirring often to prevent it from sticking to the bottom. Adjust the salt and divide the soup into bowls.
