Pumpkin-Orzo Soup
Recipe from Better Homes and Gardens

Serve this easy Italian vegetable and spice soup when you're in the mood for a bowl of comfort food.


Pumpkin-Orzo Soup

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Servings: 10 to 12 side-dish servings
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Cabbage, Cabbage Soup, Dutch Oven, Low Calorie, Low Fat, Pumpkin, Pumpkin Soup, Quick and Easy
 
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Ingredients
  • 2  tablespoons
    butter
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  • 2  teaspoons
    ground cumin
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  • 1  teaspoon
    ground turmeric
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  • 1/2  teaspoon
    ground cinnamon
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  • 2 
    leeks, chopped (2/3 cup)
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  • 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)
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  • 4  14-ounce cans
    chicken broth (7 cups)
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  • 4  cups
    coarsely chopped green cabbage (1 small)
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  • 1/2  cup
    orzo
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  •  
    Kosher salt or salt
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  •  
    Ground black pepper
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Directions
1.
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.
2.
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.
Nutrition information
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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