This easy to make and convenient soup is perfect for Halloween. The pumpkin puree is sweet and velvety and the ginger and chilly flakes bring warmth and spiciness to this autumnal soup.
Ingredients for 4 People
150g Garofalo Orzo Pasta
2 jars Gran Gusto Pumpkin Cream
3 tbsp Extra Virgin Olive Oil
1 Crushed Clove of Garlic
1/2 tsp Cumin Seeds
1/2 tsp Chilly Flakes
1 tbsp Grated Ginger
1 tbsp Sugar
1 tsp Nigella Seeds
Optional: Extra Olive Oil
In a large pan, boil a copious amount of water (at least one litre per 100 g of pasta), when boiling, add rock salt and the Orzo, stir well. The right boiling time for Orzo is 9 minutes, so to fully enjoy the Garofalo flavour and "bite", stick to the advised cooking time! Drain and set aside if finished before the soup.
Whilst the pasta is cooking place the EVOO, the cumin seeds, the garlic and the chilly flakes in a sauce pan and gently infuse over a low heat for about 4 minutes.
Add the 2 jars of Pumpkin Cream and the water (wash out the jars with the extra water).
Stir in the sugar and the ginger and bring to the boil, simmer for 5 minutes. Check the seasoning and adjust to your taste.
Add the cooked Orzo to the Pumpkin and heat through to ensure the pasta is warm.
Serve into bowls. Sprinkle the Nigella seeds and if you like, drizzle some EVOO over the soup.