Easy Pumpkin Orzo Soup

Rich and Creamy Pumpkin Soup with lots of flavor. A friend tore the recfipe out of a magazine for me. I believe it was Better Home and Gardens.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter
• 1  cup  finely chopped onion
• 2  minced garlic cloves
• 1⁄4 teaspoon crushed red pepper flakes
• 28  ounces chicken broth (or veg broth)
• 1⁄2 cup  uncooked orzo pasta (or wild rice)
• 1 1⁄2 cups  cream (or whole milk)
• 1  tablespoon flour
• 1 (15 ounce) can pumpkin

Directions

1. In a large saucepan melt butter a medium heat. Add onion and garlic , and cook until tender.
2. Stir in red pepper and cook for about a minute more.
3. Add broth and bring to a boil.
4. Add orzo (or rice).
5. Reduce heat and simmer covered for 10 minutes (orzo) or 40 minutes (wild rice).
6. Combine dairy and flour in a tupperware container. Close the lid and shake briskly to reduce lumps.
7. Stir into orzo mixture and cook until slightly thickened and bubbly.
8. Stir in pumpkin, heat through.