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Pumpkin Orzo Delight with Savory Herbs

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This creamy Pumpkin Orzo Delight combines the nutty flavor of orzo with the sweetness of roasted pumpkin, creating a comforting dish perfect for autumn evenings. With its rich spices and creamy texture, it’s sure to become a family favorite.

Ingredients

Scale
  • 400 gram pumpkin cubes
  • 275 gram orzo
  • 1 onion (diced)
  • 3 garlic cloves (grated)
  • 650 milliliter water
  • 1 vegetable bouillon cube
  • 1 teaspoon paprika
  • 2 teaspoons curry powder
  • 1/2 teaspoon chili flakes
  • 2 teaspoons dried thyme
  • 250 milliliter cooking cream
  • 250 gram smoked bacon cubes
  • black pepper (to taste)
  • salt (to taste)

Instructions

  1. In a large, dry pan over medium heat, add 250 grams of smoked bacon cubes. Cook for about 5-7 minutes until they are golden brown and crispy. The bacon should render its fat and become crunchy. Avoid overcrowding the pan, as this can prevent browning.
  2. Once crispy, remove the bacon from the pan and place it on a plate lined with paper towels to drain excess fat. Leave the rendered fat in the pan; this will add flavor to the dish.
  3. Add 400 grams of pumpkin cubes and 1 diced onion to the pan. Sauté for approximately 3-4 minutes until the onions are soft and translucent. The pumpkin should start to caramelize slightly; watch for a golden color at the edges.
  4. Stir in 3 grated garlic cloves, 1/2 teaspoon of chili flakes, 1 teaspoon of paprika, 2 teaspoons of curry powder, and 2 teaspoons of dried thyme. Cook for 1 minute until the spices are fragrant. Be careful not to burn the garlic; it should become aromatic but not browned.
  5. Add 650 milliliters of water and crumble in 1 vegetable bouillon cube. Stir well, then cover the pan with a lid. Let the pumpkin simmer for 10 minutes on low heat until it is tender. You want it soft enough to blend smoothly.
  6. Remove the pan from heat and use an immersion blender to puree the mixture until it is a smooth, thick sauce. The consistency should be creamy without any lumps.
  7. Return the pan to low heat. Stir in 275 grams of orzo, the remaining 250 milliliters of water, and 250 milliliters of cooking cream. Place the lid slightly ajar and increase the heat. Allow it to simmer for 10-13 minutes, stirring every minute to prevent sticking. The orzo should be cooked al dente and coated in a creamy sauce.
  8. Once cooked, taste and season with black pepper and salt to your preference. Serve the creamy orzo in deep bowls, topping it with the reserved crispy bacon. For added flair, garnish with fresh herbs or grated cheese if desired.

Nutrition

Keywords: For a vegetarian version, omit the bacon and consider adding a plant-based protein like chickpeas or mushrooms. If pumpkin is unavailable, butternut squash or sweet potato makes a great substitute.

Find it online: https://softtasty.com/pumpkin-orzo-delight-with-savory-herbs/