Cream of Pumpkin Soup

Cream of pumpkin soup

3 TBSP butter
1 large onion, finely chopped
2 cloves garlic, minced.
1/8- 1/4 tsp crushed red pepper
2- 14 oz cans chicken broth
1/2 cup uncooked orzo or wild rice
1 1/2 cups half and half, light cream, or milk
1 TBSP all purpose flour
1 15 oz can pumpkin.

Melt butter in saucepan. Add onion and garlic, cook until tender. Stir in red pepper, cook 1 min. add broth bring to boil, stir in rice or orzo.

Reduce heat and simmer covered for about 10 min. to cook orzo, or 40 min. for rice. Shake flour and milk/cream, etc. In a jar to make a slurry. Stir in and cook til slightly thickened and bubbly

Stir in pumpkin, heat through, serve sprinkled with black pepper.

6-8 servings snagged from recipescraftsfreebi esnfrugals group