If you need the perfect cozy fall dish, this One Pot Pumpkin Orzo is going to be your new obsession. OMG, this is so creamy. You’d never guess it’s dairy-free! Dinner will be ready in 20 minutes. If you love one pot recipes, you’ll have to make One Pot Broccoli Cheddar Orzo and One Pot Pasta. Love pumpkin? Make Vegan Pumpkin Bread, Pumpkin Tortellini Salad. and Creamy Pumpkin Pasta next.
Why I Love This Recipe
- Autumnal Flavor: This dish just tastes like a cozy fall hug in a bowl. The fresh sage, pumpkin puree, and butternut squash make it the perfect autumnal meal, same as Vegan Shepherd’s Pie.
- One Pot: Who doesn’t love a recipe that’s made in one pot? Yes please to minimal clean-up!
- Plant-Based: This orzo is so creamy, but completely dairy-free. Make it for a crowd or bring it to your family Thanksgiving!
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Notes on Ingredients
- Fresh sage: Adds autumnal flavor. You can use dried if you can’t access fresh.
- Orzo: Regular, gluten-free or whole-wheat orzo works.
- Butternut squash: Fresh or frozen cubed squash. Pumpkin works too!
- Full-fat coconut milk: Use CANNED coconut milk, not fresh from the refrigerated section!
- Pumpkin puree: Be sure not to use pumpkin pie filling! Use extra canned pumpkin to make 1-Bowl Pumpkin Brownies!
- Ricotta: I use Kite Hill Almond Ricotta for dairy-free.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pot Pumpkin Orzo?
- In a non-stick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
- Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
- Stir until well-combined, then bring to a boil.
- Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta).
- Stir every few minutes until the orzo is cooked and the squash is tender.
- Turn off the heat and stir in ricotta.
- Serve and enjoy!
- Step 1: First, sauté the shallot, garlic, and sage in oil.
- Step 2: Then, add butternut squash, pumpkin, coconut milk, vegetable broth, orzo and spices.
- Step 3: Stir until combined and bring to a boil.
- Step 4: Next, once boiling, cook on medium heat until orzo is cooked through.
- Step 5: Turn off the heat and mix in the dairy-free ricotta.
- Step 6: Lastly, garnish and enjoy!
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Commonly Asked Questions
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a microwave or on the stove until warmed through.
I use Kite Hill almond ricotta for a dairy-free option.
No! The fresh sage and other spices, along with pumpkin, cover the coconut flavor. You can swap it for a dairy-free heavy cream.
I like to pair this orzo with my Gluten-Free Cherry Cobbler for dessert!
“Delicious! My daughter’s loved it.”
– Tammie
Extra Helpful Tips
- Continue to stir the orzo frequently while it cooks on low.
- Garnish with fresh sage, cracked black pepper, grated vegan parm, and a drizzle of olive oil.
- Store leftovers in an airtight container for up to 3 days in the fridge.
If you tried this One Pot Pumpkin Orzo or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pot Pumpkin Orzo
Equipment
Ingredients
- 3 tablespoon olive oil
- 1 shallot finely diced
- 6 sage leaves fresh, chopped
- 3 garlic cloves minced
- 8 oz orzo
- 2 cups butternut squash fresh and cubed
- 1 can full fat coconut milk
- 1 can pumpkin puree
- 32 oz vegetable broth
- 1 teaspoon salt
- ¼ teaspoon dried sage powder
- ¼ teaspoon black pepper
- pinch cayenne pepper
- pinch nutmeg
- ½ cup ricotta Kite Hill for dairy free
Instructions
- In a nonstick pot, saute garlic, sage and shallot in olive oil for a few minutes on medium heat.
- Add in the butternut squash, pumpkin puree, coconut milk, vegetable broth, orzo, and spices.
- Stir until well-combined, then bring to a boil.
- Once boiling, bring down to medium-high heat and let it cook (similar to cooking pasta).
- Stir every few minutes until the orzo is cooked and the squash is tender.
- Turn off the heat and stir in ricotta.
- Serve and enjoy!
Notes
- Continue to stir the orzo frequently while it cooks on low.
- Garnish with fresh sage, cracked black pepper, grated vegan parm, and a drizzle of olive oil.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Jordan Stacy says
This one pot orzo is the easiest cozy dish. I love that it’s completely dairy-free, so I never feel bloated or gross after, but it tastes so rich and delish.
Cherry says
What size can of pumpkin puree do you use?
Jordan Stacy says
Hi Cherry! Jordan from the HealthyGirl team here. We use a 15oz can of pumpkin puree.
Claudia says
Great flavor and quite creamy consistency. Couple comments though – This dish took much longer than 10 minutes cook time. It took me 35-40 minutes on my stove top with almost constant stirring. Also, an 8 ounce container of Kite Hill dairy free ricotta is $11.50 at my local Whole Foods. I made my own cashew ricotta as major cost savings – 3/4 cup cashews, soaked for 2 hours; juice of 1 lemon; 1 Tbs nutritional yeast; 1 garlic clove, 1/2 Tsp onion powder; 3 Tbs oat or not dairy milk; salt & pepper. Blend until smooth consistency. Thanks for your vegan recipes. You’re one of my vegan creater go to’s.
Jordan Stacy says
Hi Claudia! Jordan from the HealthyGirl team here. Wow, thanks so much for sharing and we’re so glad you enjoyed. Love the idea of making your own ricotta-so smart!