Cream of Pumpkin Soup
Shaking flour and half-and-half together prevents the flour mixture from lumping when stirred into the soup.
. 3 tablespoons butter
. 1 large onion, finely chopped (1 cup)
. 2 cloves garlic, minced
. 1/8 to 1/4 teaspoon crushed red pepper
. 2 (14-ounce) cans chicken broth
. 1/2 cup uncooked orzo or wild rice
. 1-1/2 cups half-and-half, light cream, or milk
. 1 tablespoon all-purpose flour
. 1 (15-ounce) can pumpkin
. Cracked black pepper (optional)
. Red pepper strips (optional)
In large saucepan melt butter over medium-high heat. Add onion and garlic; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook 1 minute. Add broth; bring to boil. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.
In screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. To serve, sprinkle each serving with cracked black pepper; top with red pepper strips. Makes 6 to 8 side-dish servings.