Pumpkin-Orzo soup
(for Reemargaret) 10 to 12 side-dish servings Prep: 30 minutes Cook: 40 minutes 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 cans chicken broth (7 cups) 4 cups coarsely chopped green cabbage (1 small) 1/2 cup orzo 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. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
