Orzo de puré de abóbora com queijo


4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes | Source: Table for Two original


4 tbsp. unsalted butter

4 tbsp. all-purpose flour

3 cups vegetable stock

1/2 cup whole milk

1/2 cup water

3/4 cup pumpkin puree (not pumpkin pie filling)

16 oz. orzo pasta

1 1/2 cups freshly grated parmesan cheese, plus more for topping

1 tbsp. fresh sage, chopped

1/2 tsp. cayenne pepper (more if you like more heat)

Salt and pepper, to taste


  1. In a large pot, melt butter over medium high heat then whisk in flour and cook for 1 minute, whisking constantly so it doesn’t burn.
  2. Pour in the vegetable stock, milk, water, and pumpkin puree. Whisk to incorporate everything and turn heat down to medium and let mixture thicken up, about 7-10 minutes.
  3. Add the orzo to the pot and stir to incorporate. Cover pot and let orzo cook for 12 minutes, or however long the instructions on the box says.
  4. Once the orzo is done, stir in the parmesan cheese, sage, cayenne pepper, salt, and pepper. Stir altogether with a wooden spoon to combine and then cut the heat.
  5. Serve warm with additional parmesan cheese on top.

Note: if your mixture seems too thick, you can add more vegetable stock or water to thin it out prior to adding the pasta.



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