Pumpkin Orzo

Creamy pumpkin orzo from @crowded_kitchen is a delicious and easy fall side dish or light meal prepared in one pot and can be ready in less than 30 minutes.

Pumpkin orzo
  • Prep Time


  • Cook Time


  • Total Time


  • Servings


  • Recipe Category Pasta

  • Recipe Cuisine American

  • Recipe Level Simple

Recipe By: Lexi Harrison @crowded_kitchen


  • 4 tablespoons (1/4 cup) butter (or vegan butter)
  • 1 lb. DeLallo Orzo Pasta
  • 1 tablespoon DeLallo 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.

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