Creamy Pumpkin Orzo


  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 8 oz orzo (about 1 ¼ cup)
  • 3 cup veggie or chicken broth
  • ½ cup milk
  • 1 cup Good Culture cottage cheese
  • ½ cup pumpkin puree
  • Salt & pepper


  • Melt butter in large skillet. Whisk in flour for 30 seconds.
  • Slowly pour in 2 cups of broth while whisking to keep it smooth.
  • Stir in the pumpkin and a large pinch of salt and a little pepper. Stir in the orzo.
  • Cool for about 15 minutes, stirring throughout. Halfway through stir in the milk. Add more water if it’s getting dry. I add about ½ cup more.
  • Once it’s cooked, turn off heat and stir in the cottage cheese. Sit until well incorporated and some of the cottage cheese has melted.


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