Pumpkin Cheddar, Orzo, Soup

Jim Decker


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


★★★★★ 1 vote

6 servings
25 Min
30 Min


  • 4 c
    3/4 diced pumpkins
  • 4 c
  • 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

How to Make Pumpkin Cheddar, Orzo, Soup


  1. Cut 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

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About Pumpkin Cheddar, Orzo, Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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