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one pot pumpkin orzo
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5 from 4 votes

One Pot Pumpkin Orzo

Velvety smooth one pot pumpkin orzo, packed with flavour and gorgeous autumnal vibes! Ideal for a lazy fall dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: All, Italian
Keyword: one pot pumpkin orzo
Servings: 4
Calories: 491kcal
Author: Richard Makin


  • Sharp Knife
  • Box Grater
  • Vegetable Peeler
  • Saucepan
  • Spatula


  • 1 kg pumpkin or squash
  • 3 tbsp olive oil
  • 1 onion peeled and finely diced
  • 3 cloves of garlic peeled and finely minced
  • 250 g orzo
  • 800 ml vegetable stock
  • 200 ml dry white wine make sure it's vegan
  • salt and pepper
  • 25 g vegan butter


  • Preheat the oven to 180ºc / 355ºf (fan).
  • Halve, peel and de-seed the pumpkin. Chop one half of the pumpkin into small cubes. Use a box grater to grate the other half. Set aside
  • Place a large saucepan over medium/low heat and add the onion. Fry for a minute then add the garlic. Fry until the onion is softened but do not let the garlic brown.
  • Add the orzo, vegetable stock, dry white wine and both the cubed and grated pumpkin. Stir to combine and bring to a gentle simmer.
  • Remove from the heat, cover with a tight-fitting lid and place in the preheated oven. Bake for 35-40 minutes.
  • Remove from the oven and season with salt and pepper to taste. Add the vegan butter and stir to combine. Serve with more black pepper and your favourite vegan parmesan.


Calories: 491kcal | Carbohydrates: 70g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 851mg | Potassium: 1076mg | Fiber: 4g | Sugar: 12g | Vitamin A: 21948IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 3mg