One-Pot Pumpkin Orzo with Spicy Sausage & Kale (30-Minute Meal!)

What if you could capture all the cozy, comforting flavors of fall in a single skillet, in just about 30 minutes? This One-Pot Pumpkin Orzo with Spicy Sausage and Kale is the answer to your busiest autumn weeknights. Forget juggling multiple pans and a mountain of dishes; this recipe delivers a hearty, creamy, and deeply flavorful meal all in one pot. We’re talking tender orzo pasta simmered in a savory pumpkin-coconut sauce, studded with spicy Italian sausage and nutrient-packed kale. It’s the perfect balance of indulgent comfort food and wholesome ingredients. This isn’t just another pumpkin recipe—it’s a sophisticated, savory twist that will completely change how you think about fall cooking.

Ingredients

Here is everything you’ll need to create this incredibly cozy and flavorful one-pot dinner.

this now & bake later ❤️

Timing

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

This dish comes together faster than most traditional pasta recipes, making it a perfect solution for a stunning yet simple weeknight meal.

Step-by-Step Instructions

Step 1: Prepare Your Spice Blend

In a small bowl, combine the kosher salt, dried thyme, black pepper, and dried rosemary. Mixing your spices ahead of time ensures they are evenly distributed throughout the dish later. Set this aromatic blend aside.

Step 2: Brown the Sausage and Wilt the Kale

Heat the olive oil in a large, deep skillet with a lid over medium heat. Once the oil is shimmering, add the sausage. Cook, using a spoon to break it up into small pieces, until no pink remains, about 6 to 8 minutes. Stir in the chopped kale and continue cooking until the sausage is lightly crisped and the kale is fully wilted, about 5 more minutes. Remove the sausage and kale from the skillet and set them aside in a bowl, leaving any rendered fat behind in the pan for extra flavor.

Step 3: Sauté the Aromatics

In the same skillet, add the minced shallot and garlic. Cook, stirring constantly, for about 1 minute until they become wonderfully fragrant. Stir in your prepared spice mix and continue cooking for another minute to toast the spices and deepen their flavor.

Step 4: Build the Pumpkin Orzo Base

Add the dry orzo to the skillet and mix to coat it in the aromatics and spices. Pour in the chicken broth, making sure to scrape up any flavorful browned bits from the bottom of the pan as you stir. Mix in the coconut milk, pumpkin puree, and nutritional yeast until you have a smooth, creamy sauce.

Step 5: Simmer to Perfection

Turn the heat up to medium-high and bring the mixture to a boil. Once it’s boiling, immediately reduce the heat to low, cover the skillet, and let it cook until the orzo is al dente, which should take 12 to 16 minutes. Tip: Stir the orzo once or twice while it cooks to prevent it from sticking to the bottom of the pan. Cook time can vary slightly depending on the brand of orzo you use.

Step 6: Combine and Serve

Once the orzo is cooked, the mixture will still look very saucy—this is perfect! Add the cooked sausage and kale back into the skillet and stir everything together to combine and heat through. To serve, divide the creamy pumpkin orzo among four plates and top with a generous sprinkle of grated Parmesan cheese, if desired.

Nutritional Information

This is an estimate per serving, based on the recipe yielding 4 servings.

• Calories: 550 kcal
• Protein: 28 g
• Carbohydrates: 45 g
• Fat: 30 g
• Fiber: 5 g

This dish is packed with protein from the sausage and offers a healthy dose of vitamins A and K from the pumpkin and kale.

Recipe Variations & Dietary Swaps

• Make it Vegan: Swap the Italian sausage for a plant-based spicy sausage, use vegetable broth instead of chicken broth, and ensure your Parmesan is a vegan alternative.
• Milder Flavor: If you’re not a fan of spice, simply use sweet Italian sausage instead of spicy.
• Different Greens: Don’t have kale? This dish works beautifully with fresh spinach or Swiss chard. Add spinach at the very end, as it wilts much faster than kale.
• Creamier Texture: For an even richer sauce, you can substitute the coconut milk with heavy cream.

Serving Suggestions

This One-Pot Pumpkin Orzo is a complete meal on its own, but it pairs wonderfully with a few simple additions.

• Crusty Bread: Serve with a side of warm, crusty garlic bread to sop up every last bit of the creamy pumpkin sauce.
• Simple Green Salad: A simple salad with a bright, lemony vinaigrette will cut through the richness of the dish and add a fresh element.
• Garnish: Top with toasted pumpkin seeds (pepitas) for a delightful crunch or a sprinkle of red pepper flakes for an extra kick of heat.
• Wine Pairing: This dish pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay.

Common Mistakes to Avoid

• Forgetting to Scrape the Pan: Those little browned bits left after cooking the sausage are packed with flavor. Solution: When you add the broth, use your spoon to gently scrape the bottom of the pan to incorporate all that goodness into your sauce.
• Overcooking the Orzo: Orzo can go from al dente to mushy very quickly. Solution: Start checking the orzo at the 12-minute mark. It should be tender but still have a slight chew.
• Not Shaking the Coconut Milk: The cream and water in canned coconut milk naturally separate. Solution: Always shake the can vigorously before opening to ensure you get a smooth, consistent texture in your sauce.

Storing Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The orzo will continue to absorb some of the sauce as it sits.
• Reheating: Reheat gently on the stovetop over low heat. You may need to add a splash of broth or water to loosen up the sauce and restore its creamy consistency.
• Freezing: While possible, freezing is not ideal as the texture of the orzo can become slightly mushy upon thawing. For best results, enjoy this dish fresh.

Conclusion

This One-Pot Pumpkin Orzo with Spicy Sausage and Kale is the ultimate fall comfort food, delivering a restaurant-quality meal with minimal effort and cleanup. The creamy, savory pumpkin sauce, combined with the spicy sausage and earthy kale, creates a symphony of flavors that is both sophisticated and incredibly satisfying. It’s a hearty, balanced, and delicious dish that is destined to become a new autumn favorite in your home.

We can’t wait for you to experience this cozy one-pot wonder! Give this recipe a try and let us know what you think in the comments below. Don’t forget to rate it and subscribe for more easy and delicious seasonal recipes.

FAQs

Q1. Can I use regular orzo instead of gluten-free?

Yes, absolutely! This recipe works perfectly with regular orzo. The cooking time should be very similar, but always check your pasta at the lower end of the recommended time to ensure it’s cooked to a perfect al dente.

Q2. What is nutritional yeast and is it necessary?

Nutritional yeast is a deactivated yeast with a savory, cheesy, and nutty flavor. In this recipe, it adds depth and a “cheesy” flavor while keeping the sauce dairy-free. If you don’t have it, you can simply omit it or add an extra tablespoon or two of Parmesan cheese at the end.

Q3. Can I use a different type of squash puree?

Yes, this recipe would be equally delicious with butternut squash puree. The flavor profile is very similar, offering that same sweet and earthy base for the creamy sauce.

One-Pot Pumpkin Orzo with Spicy Sausage & Kale (30-Minute Meal!)

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• Author: Evelyn Marcella Rivera
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A cozy, creamy one-pot orzo loaded with spicy Italian sausage, pumpkin, and kale. Weeknight-fast, restaurant-delish, and ready in 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

Spice Blend

• 1 tsp kosher salt
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp dried rosemary

Main

• 1 tbsp olive oil
• 1 lb spicy Italian sausage (pork or chicken; casings removed)
• 2 cups fresh kale, roughly chopped (curly or Tuscan)
• 1 medium shallot, minced
• 4 cloves garlic, minced
• 1 cup dry orzo (gluten-free or regular)
• 2 cups low-sodium chicken broth
• 3/4 cup full-fat coconut milk (canned), shaken
• 1/3 cup pure pumpkin puree
• 1/4 cup nutritional yeast
• grated Parmesan cheese (optional, for topping)

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Instructions

1. Prepare Your Spice Blend: In a small bowl, combine the kosher salt, dried thyme, black pepper, and dried rosemary. Set aside.
2. Brown the Sausage and Wilt the Kale: Heat the olive oil in a large, deep skillet with a lid over medium heat. Add the sausage and cook, breaking it up, until no pink remains, 6-8 minutes. Stir in the chopped kale and cook until the sausage is lightly crisped and the kale is wilted, about 5 minutes. Transfer sausage and kale to a bowl; leave drippings in the pan.
3. Sauté the Aromatics: In the same skillet, add the minced shallot and garlic. Cook, stirring constantly, for about 1 minute. Stir in the prepared spice blend and toast 1 minute more.
4. Build the Pumpkin Orzo Base: Stir in the dry orzo to coat. Pour in the chicken broth, scraping up browned bits. Mix in the coconut milk, pumpkin puree, and nutritional yeast until smooth and creamy.
5. Simmer to Perfection: Bring to a boil, then reduce heat to low, cover, and cook until orzo is al dente, 12-16 minutes, stirring once or twice to prevent sticking.
6. Combine and Serve: Return sausage and kale to the skillet; stir to combine and heat through. Divide among 4 plates and top with grated Parmesan, if desired.

Notes

Swap coconut milk with half-and-half for a dairy-forward version. Use sweet Italian sausage if you prefer mild heat. Stir in extra broth to loosen leftovers on reheat. Gluten-free: choose GF orzo. Dairy-free: skip Parmesan.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner, One-Pot
• Cuisine: American, Fall

Nutrition

• Calories: 550
• Fat: 30
• Carbohydrates: 45
• Fiber: 5
• Protein: 28