Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Slice the stem off of the pumpkin and slice it in half. Spoon out the seeds and top the flesh side with 1 tbsp of avocado oil, lightly season with salt and pepper. Place the pumpkin flesh side down on the baking sheet and transfer it to the oven. Bake for 50-55 minutes, or until the pumpkin is tender. Allow to cool.

Once cooled, spoon the flesh into a blender or food processor and blend until fully pureed. Set aside.

Place a pot on the stove over medium heat and add 1 tbsp of avocado oil. Once the oil is shimmering, add the garlic and shallot and saute until the garlic is fragrant.

Pour the chicken broth, vinegar, seasonings, and salt and pepper into the pot and bring to a boil. Add the orzo, stir well, and reduce to a low simmer. Cover and simmer for about 12 minutes, stirring often. The pasta should be soft and the broth should absorb, making a thick pasta mixture.

Add the pumpkin puree to the pasta and stir, heating the mixture and fully combininig.

Remove from the heat and the shredded cheese (or nutritional yeast) and stir well. Serve topped with fresh thyme and additional pecorino to taste!