Pumpkin Cheddar, Orzo, Soup

Jim Decker

By
@quadingjim

This is a filling and great soup for these cold days comming.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 servings
Prep:
25 Min
Cook:
30 Min

Ingredients

4 c
3/4 diced pumpkins
4 c
water
1 lb
cheddar cheese diced or shredded
2 large
onions chopped
3 Tbsp
chicken base or to taste
1 tsp
white peppers a little less if you don't want it hot.
1 1/2 c
cups milk
3/4 c
orzo pasta cooked
12
ice cubes

Step-By-Step

1Cut the skin off the pumpkin in to 3/4 inch squares. Place the pumpkin in a stock pot and add the water, cook until the pumpkin is tender, add the cheese onion chicken base and pepper. simmer until onions are cooked. Take the pot off the burner and add the ice. then add the milk slow mixing as you pour. Simmer for 10 more minutes. ENJOY

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy