Pumpkin-Orzo Soup

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

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 5 people

Rate This!

  • Makes: 10 servings
  • Prep: 30 mins
  • Cook: 40 mins

Pumpkin-Orzo Soup

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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Pumpkin-Orzo Soup)

  • Per serving:
  • 108 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 718 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
rate this recipe!
add review

Reviews (0)

5 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close