Creamy Pumpkin Orzo
I’m all about cozy recipes this season and this creamy pumpkin orzo just hits the spot for something comforting and nutritious. The sauce is made from a blend of pumpkin puree, tomato paste, coconut milk and broth, and simply seasoned with pumpkin pie spice, salt & pepper.
It has sweet notes of cinnamon from the pumpkin pie spice and the coconut milk, which gives it the perfect creamy texture. I love mixing in a little grated parmesan, which can be left out to keep this dish vegan, or swapped for a plant-based parmesan.
Serve this dish with your favorite fish, chicken or tofu to add a little protein and make it a complete meal.
A few serving suggestions:
- Baked Salmon with Olives and Almonds
- Balsamic Chicken
- Crispy Baked Tofu
- Pistachio Pesto Salmon Bites
Ingredients you’ll need
- Orzo- I love this recipe with orzo, but pearl couscous would work well as a substitute
- Pumpkin puree
- Tomato paste
- Shallots
- Olive oil
- Low-sodium broth, I love using vegetable broth to keep this vegetarian
- Full-fat coconut milk
- Spices: pumpkin pie spice, salt & pepper
- Garlic
- Thyme
- Optional: grated parmesan cheese
This recipe comes together in just a few simple steps
- Start by sauteeing the shallot until browned, then adding in the garlic and cooking for 1-2 more minutes
- Toss the onion with the spices, thyme and orzo to toast the orzo, then mix in the pumpkin puree and tomato paste
- Pour in the vegetable broth and coconut milk, mix well and let simmer for 20 minutes until the orzo is cooked through
- Mix in grated parmesan and garnish with fresh herbs
When simmering the orzo, be sure to stir it around every 5 minutes, so that the orzo doesnt stick to the bottom of the pan.
This hearty recipe comes together in around 35 minutes and is going to be on repeat all season. It’s the perfect pasta side dish to serve for weeknight dinners or a holiday dinner.
I can’t wait for you guys to try it!
Make it a meal:
Pistachio Pesto Salmon Bites
Honey Dijon Chicken
Walnut & Pistachio Crusted Flounder
Creamy Pumpkin Orzo
Ingredients
- 1 1/2 cups orzo
- 2 1/2 cups low-sodium broth I used vegetable
- 3/4 cups canned coconut milk full-fat
- 1/2 cup pumpkin puree
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 shallot finely diced
- 2 tsp fresh thyme
- 2 cloves garlic minced
- 1/2 tsp salt plus more to taste
- 1/2 tsp pumpkin pie spice
- 1/4 tsp black pepper
- Optional: 1/4 cup grated parmesan
Directions
- Heat a large skillet or braiser pan with olive oil on medium heat.
- Saute the shallot in the oil for 2-3 minutes to brown. Add the garlic and toss for another 1-2 minutes.
- Add in the pumpkin pie spice, salt, pepper, thyme and orzo and mix together.
- Add in the pumpkin puree and tomato paste and mix well.
- Pour in the coconut milk and vegetable broth, then mix together. Cover the pan and reduce the flame to simmer and cook on a low flame for 15-20 minutes. Be sure to mix every 5 minutes or so to prevent the orzo from sticking to the bottom of the pan.
- Remove the pan from the fire and mix in 1/4 cup grated parmesan if using. Taste and adjust salt as needed.
Such a yummy vegetarian meal and really easy to make!
So happy you enjoyed this!