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Recipe: Coconut-Pumpkin and Orzo Stew
Prep Time: 5 min(s)
Cook Time: 20 min(s)
Servings: 4, about 2 cups
A flavorful pumpkin soup
1 Tbsp. extra virgin olive oil
1 yellow onion, diced
1 ½ tsp. minced garlic, about 3 cloves
1 stalk celery, sliced
1 Tbsp. + 1 tsp. curry powder, or more to taste
16 oz. canned pure pumpkin, or 4 cups diced fresh pumpkin
32 oz. reduced-sodium chicken or vegetable broth
1 cup orzo
½ cup light unsweetened coconut milk
¼ cup apple cider
In a large saucepan or stockpot, heat the oil over medium heat. Add the onions, garlic and celery and sauté until they are tender, about 5 minutes. Stir in the curry powder for about 1 minute, and then add the pumpkin and broth. Bring the soup to a boil, and simmer it for about 5 minutes. (If using fresh pumpkin, simmer it for 5 extra minutes, or until it is tender.)
Using a handheld immersion blender or a standing blender, puree the soup. Return it to the pot, if necessary, bring it to a low boil, and add the orzo. Cook the orzo for 9 minutes or until it is tender, stirring frequently to keep it from sticking to the bottom.
Stir in the coconut milk and apple cider. Taste it for seasoning and add salt and black pepper to taste. Serve it immediately or refrigerate it for up to 24 hours (any longer and the orzo will absorb most of the liquid).