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Overhead view of pumpkin orzo on a beige plate with fork on side.

Pumpkin Orzo

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  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


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. 


Units Scale
  • 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


  1. 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.
  2. Stir in the tomato paste, garlic powder, onion powder, salt, pepper, nutmeg, thyme and a splash of broth, stirring until well combined.
  3. 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.
  4. Stir in the pumpkin and continue cooking for 5 minutes. If needed, add an additional 2-4 tablespoons of broth.
  5. 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