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Jump to Recipe Watch Video PrintCheesy Pumpkin Orzo is a creamy and delicious fall side dish, a perfect vegetarian recipe to serve at a holiday dinner or autumn feast! This creamy orzo is made with canned pumpkin, perfectly cooked orzo pasta, spices, and sprinkled with parmesan.
It’s the perfect pumpkin side to serve with your favorite protein, everyone at the table will love it! Plus it’s vegetarian and meatless. Serve along side easy one-bowl biscuits and a bright fall apple and walnut salad.
This Pumpkin Orzo Recipe Is
- Cheesy
- Creamy
- Earthy
- Bright
- Loaded with Flavor
- Decadent
- A Fantastic Fall Side Dish Recipe
- Vegetarian and Meatless!
What’s In This Orzo with Pumpkin Recipe?
See the recipe card below for full ingredient amounts and recipe instructions!
- Pumpkin Puree: I always stock up on cans of pumpkin puree so I can enjoy them all year. I love the flavor of pumpkin – its great in both sweet and savory fall recipes!
- Orzo Pasta – I absolutely love this fun orzo pasta shape, it goes great with this bright and fresh salad.
- Garlic
- Onions
- Heavy Cream: You can use heavy cream to make this side extra decadent. Or for a unsweetened full-fat coconut milk, which I’d definitely recommend if you want a plant-based version.
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Salt: We like to use pink Himalayan sea salt
- Black Pepper
- Parmesan Cheese – gives that extra bit of flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.
A Great Fall or Halloween Dinner Party Side Dish
This cheesy pumpkin orzo is what I call an Easy Entertaining Recipe – which is a crowd-pleaser recipe that will be a major hit. These delicious recipes are perfect to treat your guests or when you have a special occasion for dinner – like a Halloween or Thanksgiving bash.
I have a whole section of The Herbeevore dedicated to Entertaining Recipes, that we regularly serve to our friends and family. If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for dinner parties for that next-level gift they will love!
How Do I Make Pumpkin Orzo Risotto?
- In a large pot, cook orzo according to package instructions, drain and set aside in a bowl.
- In another pot, add the olive oil, garlic and onions. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, salt, and pepper, and cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In another small saucepan, heat the cream over low heat until the cream is warmed through but not bubbling. Stir in the warm cream, cheddar, and the canned pumpkin into the garlic and onion mixture. Taste, and adjust seasoning as needed.
- Pour sauce over orzo, and mix well to combine. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
More Savory Pumpkin Recipes You’ll Love!
Pumpkin Hummus Recipe (Vegetarian, Vegan, Gluten Free)
White Bean Pumpkin Soup Recipe (Vegan, Gluten Free, Oil Free)
Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)
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Cheesy Pumpkin Orzo
Equipment
- Large Pot
- saucepan
Ingredients
- 12 ounces orzo
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large sweet onion finely diced
- 1 14 ounce can pumpkin puree
- 1 cup Vegetable Stock
- 1 cup heavy cream or unsweetened coconut milk
- 1/3 cup cheddar shredded
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper plus extra for garnish
- 1/2 cup parmesan cheese
Instructions
- In a large pot, cook orzo according to package instructions, drain and set aside in a bowl.
- In another pot, add the olive oil, garlic and onions. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, salt, and pepper, and cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In another small saucepan, heat the cream over low heat until the cream is warmed through but not bubbling. Transfer the warmed cream, cheddar, and the canned pumpkin into the garlic and onion mixture. Stir well until the sauce is thick and creamy. Taste, and adjust seasoning as needed.
- Pour sauce over orzo, and mix well to combine. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
Video
Nutrition
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A great fall creation