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A hearty, Italian-style pumpkin soup with
pork, fresh sage and orzo pasta.
Orzo and Pumpkin
Soup with Sage
- 1 cup orzo pasta
3 tablespoons butter
1 onion, chopped
3 cups diced peeled pumpkin
1 teaspoon fresh minced sage
8 ounces pork steak, thinly sliced
6 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons chopped flat-leaf parsley
- Heat butter in a large saucepan over medium
heat. Add chopped onion, cover, and cook until softened and lightly
browned, about 6 minutes.
- Add diced pumpkin, sage, and thinly sliced
pork. Saute until the pumpkin begins to soften, about 5 minutes,
stirring occasionally.
- Add chicken broth and the orzo pasta and
bring to a simmer, cook for 8 to 10 minutes.
- Just before serving season with salt,
pepper, and chopped parsley.
Makes 10 servings.
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