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Pumpkin-Orzo Soup
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 can chicken broth (7 cups)
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4
cups coarsely chopped green cabbage (1 small)
-
1/2
cup orzo
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Kosher salt or salt
-
Ground black pepper
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 Facts
(Pumpkin-Orzo Soup)
- Servings Per Recipe 10,
- Calories 108,
- Protein (gm) 3,
- Carbohydrate (gm) 17,
- Fat, total (gm) 3,
- Cholesterol (mg) 8,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 4,
- Vitamin A (IU) 1458,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Sodium (mg) 718,
- Potassium (mg) 391,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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