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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

1. Heat butter in a large saucepan over medium heat. Add chopped onion, cover, and cook until softened and lightly browned, about 6 minutes.
2. Add diced pumpkin, sage, and thinly sliced pork. Saute until the pumpkin begins to soften, about 5 minutes, stirring occasionally.
3. Add chicken broth and the orzo pasta and bring to a simmer, cook for 8 to 10 minutes.
4. Just before serving season with salt, pepper, and chopped parsley.

Makes 10 servings.