Pumpkin orzo is a quick and easy 1-pot meal that’s perfect for fall! With just a few simple ingredients and less than 20 minutes, you can have a creamy, cozy, meal that the whole family will love.

A large blue skillet with vegan pumpkin orzo with spinach being stirred with a wooden spoon.

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❤️ Why make this recipe

This pumpkin orzo risotto is a super quick and easy way to make a pumpkin risotto-style dish, without the time that it takes for Arborio rice to cook.

We love how quick and easy Orzo is to make. We use it in lemony orzo soup, orzo pesto salad, and vegan orzo with mushrooms and spinach.

🧾 Ingredients and substitutions

  • Olive Oil – or any neutral-flavored oil. You can also use vegan butter instead.
  • Garlic – freshly pressed or minced garlic works best.
  • Spices – ground dry sage or fresh sage finely chopped. You can also add nutmeg, cinnamon, and a dash of cayenne pepper.
  • Pumpkin Puree – a can of pumpkin puree makes this dish quick and easy, but you can also use fresh pumpkin cooked down into a soft puree.
  • Salt and Pepper– for flavor.
  • Orzo Pasta – this is the little pasta that looks similar to rice. (They also make gluten-free orzo pasta if you need it to be gluten-free.)
  • Vegetable Broth – for flavor. You can also just use water if you would like. I like the flavor of Not Chick’n broth in this recipe.
  • Baby Spinach – you can also use kale or Swiss chard, but I usually use a bag of washed baby spinach to make it quick and easy.
  • Lemon Juice – Freshly squeezed lemon juice gives it a burst of flavor and acidity.

🥄 How to make pumpkin orzo

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Add 2 tablespoons of olive oil, 3 cloves of fresh minced garlic, and 1 tsp of dried sage to a large heavy-bottomed pot and warm on low for about 3-5 minutes.

Step 2 – Add a 16 oz package of orzo pasta to the garlic and oil and stir well to coat the orzo. Then add 2 cups of broth, 1 can of pumpkin puree, salt, cinnamon, and nutmeg, then stir well again.

Orzo pasta in a skillet with garlic and oil.
Coat the orzo in the garlic and oil.
Broth and pumpkin puree added to orzo.
Add broth, spices, and pumpkin puree.

Step 3 – Continue stirring frequently over medium heat adding the 4 1/2 cups of additional broth 1 cup at a time until a total of 6 1/2 cups of broth have been used and your pumpkin orzo is creamy. (This will take about 10-12 minutes.)

Step 4 – Once all of the broth is absorbed, add chopped baby spinach, stir, and cover with a lid.

Step 5 – Let it sit for about 2-3 minutes to allow the spinach to wilt, then add the juice of 1/2 lemon and stir well.

Creamy pumpkin risotto cooking in a large shallow blue skillet bein stirred with a wooden spoon.
Add the broth stirring until creamy.
Pumpkin orzo with chopped baby spinach added.
Add chopped spinach.

🍲 Serving suggestions

To make it rich and cheesy, add 1 cup of shredded vegan mozzarella cheese at the end of cooking or sprinkle it with some vegan parmesan cheese. It’s also delicious with some vegan brown butter and sage or finishing oil like truffle oil or extra virgin olive oil drizzled on top.

I love the flavor of Italian-style sausage with the creamy pumpkin sauce. You can dice up some cooked sausage or vegan sausage crumbles, and add it to the pumpkin orzo just before serving or serve some sausage links on the side.

I also like to serve it with apple salad, broccoli slaw salad, or kale and cranberry salad for a complete meal.

👩🏻‍🍳 Pro Tips

  • Add the broth slowly stirring well each time.
  • It may seem like it won’t absorb all of the broth at first, but give it a little time and it will absorb it all.
  • To make it rich and cheesy, add 1 cup of shredded vegan mozzarella cheese at the end of cooking or sprinkle it with some vegan parmesan cheese.

❓ Can I make this gluten-free?

Yes, Dellalo’s makes a good gluten-free orzo pasta that you can use instead of wheat-based pasta. If you are using a vegan meat substitute, be sure that it’s gluten-free as well.

If you have a little more time, vegan broccoli cheese risotto or my vegan butternut squash risotto recipes are also delicious and are naturally gluten-free.

A white plate filled with pumpkin orzo sprinkled with shredded parmesan cheese with little pumpkins in the background.

🥡 Storage and reheating

Refrigerate: This pumpkin orzo will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: The orzo also freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat your pumpkin orzo in the microwave for about 3 minutes or reheat it in a pan with a few tablespoons of water or broth.

A top view of a vegan pumpkin orzo with spinach dish in a blue skillet with little pumpkins around it.

🌟 More pumpkin recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Pumpkin orzo recipe

A large blue skillet filled with pumpkin orzo with spinach and little pumpkins in the background.
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5 from 4 rating

Pumpkin Orzo

Yield: 8
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Monica Davis
Creamy vegan orzo pasta made with canned pumpkin puree.
Print Leave a Review Pin Recipe

Ingredients

  • 2 tablespoons olive oil, or 2 tablespoons broth for oil-free
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage
  • 2 1/4 cups orzo pasta, (this is a 16 oz box of orzo)
  • 6 1/2 cups vegetable broth, or water or a combination of both
  • 1 (13.5 oz) can pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 6 cups baby spinach, or kale
  • 1 tablespoon lemon juice, or the juice of 1/2 a lemon

Equipment

  • a large skillet or pot

Instructions
 

  • Add 2 tablespoons of olive oil, 3 cloves of fresh minced garlic, and 1 tsp of dried sage to a large heavy-bottomed pot and warm on low for about 3-5 minutes.
  • Add a 16 oz package of orzo pasta to the garlic and oil and stir well to coat the orzo. Then add 2 cups of broth, 1 can of pumpkin puree, salt, cinnamon, and nutmeg, then stir well again.
  • Continue stirring frequently over medium heat adding the 4 1/2 cups of additional broth 1 cup at a time until a total of 6 1/2 cups of broth have been used and your pumpkin orzo is creamy. (This will take about 10-12 minutes.)
  • Once all of the broth is absorbed, add chopped baby spinach, stir, and cover with a lid.
  • Let it sit for about 2-3 minutes to allow the spinach to wilt, then add the juice of 1/2 lemon and stir well.

Notes

  • Add the broth slowly stirring well each time.
  • It may seem like it won’t absorb all of the broth at first, but give it a little time and it will absorb it all.
  • To make it rich and cheesy, add 1 cup of shredded vegan mozzarella cheese at the end of cooking or sprinkle it with some vegan parmesan cheese.
Serving: 1cup, Calories: 208kcal, Carbohydrates: 35g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 311mg, Potassium: 227mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2131IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg
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