1 ½cups(150g)freshly grated parmesan cheeseplus more for topping
1tablespoonfresh sagechopped
½teaspooncayenne peppermore if you like more heat
Salt and pepperto taste
Instructions
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.
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.
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.
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.
Serve warm with additional parmesan cheese on top.
Notes
If your mixture seems too thick, you can add more vegetable stock or water to thin it out prior to adding the pasta.