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This pumpkin orzo is the ultimate fall pasta dish! It’s made with roasted pumpkin, gluten-free orzo, and rich autumn herbs.

Pumpkin orzo topped with thyme and Pecorino.

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This pumpkin orzo is the perfect fall dish for cozy autumn nights, or even Thanksgiving! It’s made with homemade pumpkin puree and gluten-free orzo.

Why you’ll love this pumpkin orzo

  • The flavors are perfect for fall. Sage, pumpkin, thyme… you just can’t get better than that.
  • It’s a unique Thanksgiving dish. If you’re sick of the same ol’ dishes for Thanksgiving every year, a pumpkin orzo is perfect to mix it up while still staying true to the season.

Ingredients for Pumpkin Orzo

See the recipe card below for full information on ingredients and quantities.

  • Sugar pumpkin. This is essentially a cute little small pumpkin! It’s a smaller, sweeter pumpkin, that’s also used for pies. It’s easy to work with, and perfect for making homemade roasted pumpkin puree.
  • Gluten free orzo. I love to use this gluten-free orzo from Jovial.
  • Pecorino. This is a sheep cheese that’s similar to parmesan. You can omit to make it dairy free, but I find myself tolerating goat and sheep cheese based recipes (like my Goat Cheese Mac & Cheese) better than cow dairy.
  • Chicken broth.

Is homemade pumpkin puree really better than canned?

Yes! It’s definitely worth making your own pumpkin puree! Here’s why you’ll instantly notice the difference…

  • It’s fresher. Canned food often sits for sometimes years in the back of our pantry. There’s nothing quite like getting a fresh pumpkin and having the smell fill your house, and experiencing the fresh flavor pop!
  • You get that roasted flavor. Roasting adds a depth of flavor that cannot be easily replicated. Canned pumpkin puree is often made from steaming rather than roasting, so you will easily notice the difference in flavor.

How to Make Pumpkin Orzo

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Half of a sugar pumpkin after being sliced in half.

Step one. Slice the stem off of the pumpkin and slice it in half.

Half of the sugar pumpkin with seeds removed and topped with avocado oil.

Step two. Spoon out the seeds and top the flesh side with avocado oil, salt and pepper.

A sugar pumpkin cut in half and face down on a baking sheet.

Step three. Place the pumpkin flesh side down on the baking sheet and bake until the pumpkin is tender.

The sugar pumpkin after baking.

Step four. Remove from oven and allow to cool.

Sugar pumpkin in a food processor being made into puree

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

A pot with orzo and liquid ingredients cooking.

Step six. Saute the garlic and shallot. 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.

A pot with the cooked orzo and pumpkin puree before mixing.

Step seven. Add the pumpkin puree to the pasta and stir, heating the mixture and fully combining.

The finished pumpkin orzo topped with pecorino cheese before serving.

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

A spoon taking a bite of pumpkin orzo out of a bowl.

Michelle’s Tips & Tricks

  • Don’t skip roasting the pumpkin. Technically, you can make this with canned pumpkin if you really want, but you’re going to miss out on that roasted flavor!
  • Add a protein. Serve this with chicken sausage or roast chicken for a perfect fall meal.
How do you make pumpkin puree without a blender?

You can easily use a blender or food processor to make perfect pumpkin puree!

How do you reheat orzo?

The best way to reheat orzo is on the stove with a splash of broth. Stir on low heat for a few minutes to allow to heat evenly.

Is orzo gluten-free?

Orzo is not naturally gluten-free. Orzo is a wheat-based pasta that is shaped like rice. However, you can easily buy gluten-free orzo, like the Jovial orzo that I use!

A spoon taking a taking a spoonful of pumpkin orzo out of a serving dish of it.

Other Gluten-Free Orzo Recipes to Try…

If you tried this Pumpkin Orzo or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!

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Pumpkin Orzo

Yield: 4
Author: Michelle
This pumpkin orzo is the ultimate fall pasta dish! It's made with roasted pumpkin, gluten-free orzo, and rich autumn herbs.
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Ingredients
 

  • 1 small sugar pumpkin
  • 1 tbsp avocado oil
  • Salt and pepper
  • 1 tbsp ghee, sub olive oil
  • ½ shallot, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 tbsp white wine vinegar
  • 2 tsp dried sage
  • 2 tsp fresh thyme leaves, add more for garnish
  • 1 ½ cup gluten-free orzo
  • 3 tbsp pecorino cheese, grated (sub 1-2 tbsp nutritional yeast for dairy free)

Instructions
 

  • 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!
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