Paula Deen Pumpkin Orzo

Paula Deen pumpkin orzo takes 20 minutes and just chicken broth, canned pumpkin and orzo to make a creamy, risotto-style side dish with a touch of honey. This easy fall side dish fits Sunday dinner, the holiday table and weeknight dinner, since it all cooks in one saucepan.

Stir the orzo often while it simmers, because the starch it releases is what turns the pumpkin and broth into a creamy sauce. Walk away from it and the orzo sticks to the bottom of the pan and cooks unevenly.

Paula stirs honey, balsamic vinegar and fresh ginger into the pumpkin, which gives it a sweet and tangy edge that plain buttered pasta never has. The recipe also uses only 1/2 cup of orzo, so the pumpkin stays the star instead of getting buried.

Paula Deen Pumpkin Orzo

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

190

kcal

Orzo simmers right in a spiced pumpkin and chicken broth until it turns soft and risotto-like. Constant stirring thickens it into a creamy, golden side with a gentle sweet-tangy finish.

Ingredients

• 1 1/4 cups chicken broth
  

• 3/4 cup canned pumpkin
  

• 2 tablespoons Butter
  

• 1 teaspoon honey
  

• 1 teaspoon balsamic vinegar
  

• 1/2 teaspoon grated fresh ginger
  

• 1/2 teaspoon salt
  

• 1/2 teaspoon freshly ground Black pepper
  

• 1/2 cup orzo
  

Directions

• Combine the sauce: Add 1 1/4 cups chicken broth, 3/4 cup canned pumpkin, 2 tablespoons butter, 1 teaspoon honey, 1 teaspoon balsamic vinegar, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon salt and 1/2 teaspoon pepper to a saucepan. Whisk as it heats so the pumpkin blends smoothly into the broth.
• Bring to a boil: Set the pan over medium heat and bring the mixture to a boil. Once it bubbles, you're ready for the orzo.
• Add the orzo: Stir in 1/2 cup orzo, then reduce the heat to low. That keeps the pot at a gentle simmer so the pasta cooks without scorching.
• Simmer until tender: Simmer for about 15 minutes, stirring frequently, until the orzo is tender and the sauce has thickened. Frequent stirring keeps it from sticking and helps it turn creamy.
• Serve right away: Spoon the orzo into bowls while it's hot. It thickens as it cools, so it's best served immediately.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, if you cook and puree it first and measure out 3/4 cup. Make sure the puree is smooth and not watery, because extra liquid will throw off the cooking time and leave the orzo loose.

How do I store and reheat leftover pumpkin orzo?

Keep it in an airtight container in the fridge for up to 3 days. The orzo keeps absorbing liquid as it sits, so stir in a splash of chicken broth or water when you reheat it on the stove.

Can I make this vegetarian?

Swap the chicken broth for vegetable broth and the rest of the recipe stays the same. Taste it before serving, since vegetable broth can be lighter in salt.

Can I substitute another pasta for the orzo?

Small pasta like ditalini or acini di pepe works, though the cooking time may shift a little. Check for tenderness a few minutes early and add a splash of broth if the pan gets dry.

Why did my orzo turn sticky or gummy?

That usually happens when it isn't stirred often enough or it sits too long after cooking. Stir frequently while it simmers and serve it right away, because it keeps thickening off the heat.