In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
Recipe courtesy Paula Deen (PD Sept/Oct '07, pg. 63)
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