Pumpkin Orzo (One Pot)

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Rich and creamy pumpkin orzo is made in one pot with mostly pantry staples. This dish is great as a meal starter or served at dinner parties.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 335kcal

Use a microplane or the smallest sides of a box grater to grate the ginger. If you don't have a microplane or box grater, the ginger can be minced instead. Measure out 1 teaspoon of ginger and set aside.
Heat a large tall-wall skillet or wide-bottomed pot over medium heat. Add the butter. Once melted, add the onion. Saute until golden.
Stir in the tomato paste and ginger, sauteing until the ginger is golden. Stir in the sage, thyme, salt, pepper, and orzo and toast for about a minute, stirring frequently.
Add the vegetable broth (or water and vegetable bouillon) and pumpkin puree. Stir well. Bring to a rapid simmer over medium-high to high heat. Once simmering, reduce to a gentle simmer over medium-low to low heat.
Cover with a lid and cook for 10-12 minutes, removing the lid every 3-4 minutes to stir the orzo.
When the orzo is cooked through, remove the lid and stir in balsamic vinegar, then ¼ cup of half and half. Add Parmesan cheese and additional half and half, if desired. Taste for seasonings and enjoy!

Broth: Works with any type of broth. I like to use Better than Bouillon vegetable base and water. I add the base directly to the pot.
Dairy-free option: Use your favorite vegan Parmesan and replace half & half with a dairy-free equivalent, or add a splash of unsweetened oat milk.
Storage and reheating: Best within 3-4 days. Let cool before refrigerating a closed container.The orzo and pumpkin sauce will thicken up as they chill. They should loosen up upon reheating, but if not, simply add a splash of half and half or water to thin the sauce.