Orzo and Pumpkin Soup with Sage
A hearty, Italian-style pumpkin soup with pork, fresh sage and orzo pasta.
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. Sauté 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 6 to 8 servings.