A delicious and creamy Italian-style pumpkin soup with orzo pasta.
6 shallots, peeled and chopped
2 tablespoons butter
3 cups chicken stock
1/2 cup orzo (rice-shaped pasta)
1 1/2 cups puréed pumpkin (canned or fresh)
1/2 cup half-and-half cream (light cream)
3 tablespoons freshly grated Parmesan cheese
1/3 cup chopped fresh dill
1/2 teaspoon dry mustard
Salt and freshly ground black pepper to taste
- Sauté shallots in butter for a few minutes.
- Add the chicken stock, bring to a boil and add the pasta. Cook about 5 minutes.
- Stir in the pumpkin, cream, and grated Parmesan. Reduce heat to a simmer and add the dill, mustard. Season with salt and pepper. Continue to cook over low heat about 25 minutes. Serve hot.
Makes 6 servings.