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Ingredients
| unsalted butter: 2 tsp |
| ground cumin: 2 tsp |
| ground turmeric: 1 tsp |
| ground cinnamon: 1/2 tsp |
| leeks: 2 whole leeks |
| butternut squash (cubed): 7 cups |
| green cabbage (chopped): 4 cups |
| pasta (orzo): 1/2 cup |
Pumpkin-orzo soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
10 serving(s)
Tags
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.