Creamy Pumpkin Baked Orzo

No one needs to know how easy this creamy, Pumpkin Baked Orzo recipe is. You can serve it on a busy weeknight or at the holiday table.
Course Main Course
Cuisine Vegan
Keyword baked orzo, pumpkin orzo
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 400kcal
Author Becky Striepe


  • 1 1/3 cup dry orzo
  • 1 15 ounce can white beans drained and rinsed
  • 1/4 cup olive oil
  • 1 cup diced sweet onion
  • 1 cup shredded carrots
  • 6 cloves garlic minced
  • 2 cups kale chopped super fine in a blender or food processor
  • 1 15 ounce can pumpkin
  • 1/3 cup soy milk You can also use almond or oat milk.
  • 1 teaspoon dried sage
  • salt and pepper to taste
  • roasted, salted pumpkin seeds optional


  • Preheat the oven to 350F.
  • Bring 6 quarts of water to a rolling boil. Add the orzo and beans, and cook, stirring often, for 8-9 minutes, until the orzo is tender. Drain and rinse.
  • Heat the oil in a Dutch oven on medium high. Sauté the onion, carrots, and garlic until the onions begin to soften, 5-7 minutes. Add the kale and cook a few more minutes to soften.
  • Turn off the heat, and stir in the orzo and beans, pumpkin, vegan milk, and sage. Stir really well, so everything is nice and incorporated. Taste, then season with salt and pepper.
  • Bake for 30 minutes, uncovered, then top with the pumpkin seeds (if you’re using them), and serve.


Calories: 400kcal