Orzo Pumpkin Risotto




 Ingredients 

1/2 stick butter

20+ baby carrots cut in 1/3

1 1/2 cleaned stalks celery sliced 

1 Leek sliced

1/2 white onion diced

4 Garlic cloves, diced

2 tsp dried thyme

2 tsp sage minced 

3 Tbsp Pumpkin Pie Spice

1 cup pumpkin puree 

1/3 Cup of all purpose flour-to soak up butter add more if needed 1 Tbsp at a time

1 cup orzo 

1 box chicken broth more if needed

1 small can coke

1/2 cup heavy cream

1/2 of coconut milk

1 Lb of sharp cheddar shredded

+Pumpkin seeds and sage leaves for garnish


Chop all vegetables first have them ready and then use a Dutch oven 




Add butter. add carrots first let those sauté for 2 to 3 minutes then add the onions, celery, and leaks and sauté for another three minutes. Add diced garlic sauté …you can smell some of the aroma. Add the seasonings- salt, pepper sage, thyme  pumpkin spice.



Now dump in pumpkin stir mixing well with veggies. Sprinkle flour over all the ingredients until it starts soaking up the flour and then add a little bit more at a time now add the chicken broth and the Coke. Bring to a boil.

Add Orzo, boil for nine minutes per package instructions leave al dente as it will continue to cook. 

Had cheese white soup still warm after turning burner off make sure it’s all incorporated. Add milk and cream stir.

Let sit for 10 minutes it will thicken more like risotto than soup. Garnish and serve 

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