Pumpkin Orzo



1 ¼ cups of chicken broth
¾ cup canned pumpkin
2 Tablespoons butter
1 Teaspoon balsamic vinegar
1 Teaspoon honey
½ teaspoon of grated fresh ginger
½ teaspoon salt
½ teaspoon of ground black pepper
½ cup of orzo pasta

1. In a medium saucepan, combine chicken broth, pumpkin, butter, balsamic vinegar, honey, ginger, salt and pepper. Bring to a boil over medium high heat. Add orzo. Reduce heat to low, and simmer, stirring frequently, for about 15 minutes, or until orzo is tender. Serve immediately.

Serves 2

Paula Deen