Here’s a great savoury recipe I made with ½ cup of pumpkin purée. I loved the recipe and will definitely be making it again, but I’ll go easy on the sage, as it can quickly overpower the dish if you use too much. The recipe makes a total of 2 or 3 servings. I got it from AM New York, the same place I got the pumpkin spice waffle recipe.
2 Tbsp unsalted butter or margarine, divided
½ medium onion, finely chopped
1 clove garlic, minced
1 cup orzo
½ cup pumpkin purée
¼ tsp fresh sage leaves, chopped
2 ½ cups chicken or vegetable stock
¼ cup soy creamer
½ cup Parmesan cheese, grated
kosher salt & cracked black pepper, to taste
Heat 1 Tbsp butter in a large skillet over medium-heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes until onion is tender. Stir in orzo; cook, stirring frequently, for 2 minutes. Stir in pumpkin purée and chopped sage.
Add chicken stock and bring to a simmer. Cook for 7-8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
Finish with the creamer and Parmesan cheese. Season to taste and serve immediately.