Pumpkin-Orzo Soup Recipe
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Serve this easy Italian vegetable and spice soup when you're in the mood for a bowl of comfort food.
Ingredients
- 2 tablespoons butter
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 leeks, chopped (2/3 cup)
- 2-1/2 pounds butternut squash, pie pumpkin, or other winter squash, peeled and cut into 1 to 1-1/2-inch pieces (about 8 cups)
- 4 14-ounce cans chicken broth (7 cups)
- 4 cups coarsely chopped green cabbage (1 small)
- 1/2 cup orzo
- Kosher salt or salt
- Ground black pepper
- In a 5-1/2- to 6-quart Dutch oven, melt butter over medium heat. Add cumin, turmeric, and cinnamon; cook and stir for 1 minute. Add leeks; cook for 2 minutes, stirring to coat with spices. Add the squash cubes and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Add cabbage and orzo. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes more or until orzo and squash are tender. Season to taste with salt and pepper. Makes 10 to 12 side-dish servings.
- Calories 108, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 8 mg, Sodium 718 mg, Carbohydrate 17 g, Total Sugar 4 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin C 30%, Calcium 6%, Iron 9%.
- Percent Daily Values are based on a 2,000 calorie diet
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