Appetizers / Soups / Salads

Pumpkin-Orzo Soup is for Lunch.

Pumpkin-Orzo Soup takes 30 minutes to prepare.

Pumpkin-Orzo Soup takes 40 minutes to cook.

Pumpkin-Orzo Soup makes 12 servings.

The ingredients for Pumpkin-Orzo Soup are:

2 tbsp butter
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground cinnamon
2 leeks, chopped
2.5 lbs squash (butternut, pie pumpkin, or other winter squash), peeled and chopped
4 cans chicken broth
4 cups chopped cabbage
1/2 cup dried orzo
salt
black pepper

Here is how you make Pumpkin-Orzo Soup:

In a Dutch Oven, or large pot, melt butter over medium heat. Add cumin (ground), turmeric, and cinnamon; cook and stir for about a minute. Add leek. Cook for 2 minutes, stirring to coat spices. Add the squash cubes and chicken broth. Bring to a boil; reduce heat. Cover and simmer for about 20 minutes.Add cabbage and orzo. Return to boil, reduce heat. Cover and simmer for about 8-10 minutes or more until orzo and squash are tender. Season to taste with salt and pepper. Makes 10-12 serviings. Number of Servings: 12Recipe submitted by SparkPeople user NOV05MAMA.

The nutritional information for Pumpkin-Orzo Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 114.5

• Total Fat: 3.6 g
• Cholesterol: 6.1 mg
• Sodium: 702.6 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 2.3 g
• Protein: 6.6 g

Pumpkin-Orzo Soup is Italian cuisine.

The dietary needs meet for Pumpkin-Orzo Soup is Vegetarian