This creamy pumpkin orzo is a one pot recipe that's ready in less than 30 minutes! It's a delicious, easy fall side dish or light meal and can easily be made dairy free.
- 4 tablespoons (1/4 cup) butter (or vegan butter)
- 1 lb. DeLallo Orzo Pasta
- 1 tablespoon tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1 teaspoon fresh thyme, finely chopped
- 2 1/2 cups vegetable broth
- 1 cup heavy cream (or vegan alternative)
- 1 cup pumpkin puree
- 1/2 cup grated parmesan (or vegan alternative)
- 2 tablespoons fresh parsley, chopped
- Add butter to a medium-sized saucepan over medium-low heat. Once melted, stir in the orzo and let it toast for 2-3 minutes, stirring often to prevent burning.
- Stir in the tomato paste, garlic powder, onion powder, salt, pepper, nutmeg, thyme and a splash of broth, stirring until well combined.
- Add in the broth and heavy cream. Stir well, then increase heat and bring to a boil. Reduce to low, cover and simmer for 7-8 minutes, until the liquid is mostly absorbed.
- Stir in the pumpkin and continue cooking for 5 minutes. If needed, add an additional 2-4 tablespoons of broth.
- Stir in the parmesan and parsley and continue cooking until the cheese is melted, then serve warm with more parmesan and black pepper.
Make it vegan: We tested this recipe with nondairy alternatives and it worked perfectly! We used vegan butter, vegan heavy whipping cream and vegan parmesan shreds.
Storage: Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or over low heat on the stovetop and stir in a splash of broth to loosen it up as needed.
For an extra creamy, cheesy orzo, try adding in some goat cheese at the end! It will also add a nice, slightly tangy flavor that complements the pumpkin.
Onion and garlic powder: We also tested this recipe with fresh onion and garlic, but preferred having a smooth texture to the risotto, so we opted for powder instead! If you would like to use fresh, sauté 1/2 of a yellow onion and a few cloves of minced garlic in the butter before adding in the orzo.
Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling.
Nutrition information provided is an estimate. It may vary based on cooking method and specific ingredients used.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Serving Size:
- Calories: 468
- Sugar: 5.2 g
- Sodium: 461.2 mg
- Fat: 18 g
- Carbohydrates: 62.8 g
- Fiber: 3.9 g
- Protein: 13.7 g
Keywords: pumpkin orzo