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.