One-Pot Pumpkin Orzo with Spicy Sausage and Kale
This one-pot pumpkin orzo with spicy sausage and kale is a cozy, flavorful dinner that comes together easily with minimal dishes. Orzo is simmered with pumpkin puree, coconut milk, and savory spices, then combined with spicy Italian sausage, wilted kale, and garlic for a nutrient-packed meal. Naturally gluten-free with an option for chicken or pork sausage, this skillet recipe is hearty enough for fall weeknights but fancy enough for entertaining! Finished with parmesan cheese, it’s a creamy, protein-rich pasta dish that feels indulgent while staying wholesome.
One-Pot Pumpkin Orzo with Spicy Sausage and Kale ingredients:
Italian Sausage: Italian sausage adds bold, savory flavor and a touch of spice to this creamy pumpkin orzo skillet. Using spicy Italian sausage gives the dish depth and heat, while sweet sausage can be swapped in for a milder version. The sausage also provides a rich source of protein, making this one-pot meal filling and satisfying. Browning it in the skillet first builds a flavorful base that seasons the entire dish.
Gluten-free Orzo: Gluten-free orzo is the perfect pasta choice for this creamy one-pot dinner, offering the same comforting texture as traditional orzo without the gluten. It cooks directly in the broth, absorbing the flavors of pumpkin, garlic, and herbs. This shortcut also keeps cleanup simple since the orzo and sauce are made in the same pan. The result is a tender, risotto-like pasta base that pairs perfectly with sausage and kale.
Pumpkin Puree: Pumpkin puree gives this recipe its signature creamy texture and naturally sweet, earthy flavor. It blends seamlessly into the orzo, creating a rich sauce without heavy cream. Pumpkin is also packed with vitamin A, fiber, and antioxidants, making this dish both hearty and nourishing. Combined with savory sausage and herbs, it adds a cozy fall flavor that feels indulgent yet wholesome.
Full-fat Coconut Milk: Full-fat coconut milk makes the pumpkin orzo luxuriously creamy while keeping the recipe dairy-free. It balances the spice from the sausage and chili with subtle sweetness. Using coconut milk instead of heavy cream lightens the dish while still creating a silky, rich sauce. It’s the secret ingredient that transforms this one-pot meal into true comfort food.
Kale: Kale adds freshness, color, and extra nutrients to this one-pot orzo recipe. Its slightly bitter flavor balances the richness of the pumpkin and coconut milk, keeping the dish well-rounded. As it cooks, the kale softens into tender greens that blend beautifully with the pasta. Packed with vitamins and antioxidants, kale makes this comfort food meal more nutritious.
One-Pot Pumpkin Orzo with Spicy Sausage and Kale
4
servings20
minutes35
minutesThis one-pot pumpkin orzo with spicy sausage and kale is a cozy, flavorful dinner that comes together easily with minimal dishes. Orzo is simmered with pumpkin puree, coconut milk, and savory spices, then combined with spicy Italian sausage, wilted kale, and garlic for a nutrient-packed meal. Naturally gluten-free with an option for chicken or pork sausage, this skillet recipe is hearty enough for fall weeknights but fancy enough for entertaining! Finished with parmesan cheese, it’s a creamy, protein-rich pasta dish that feels indulgent while staying wholesome.
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Ingredients
1 teaspoon kosher salt
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 tablespoon olive oil
1 pound spicy Italian pork or chicken sausage (casings removed, can swap for sweet Italian)
2 cups roughly chopped kale (curly or tuscan kale)
1 medium shallot, minced
4 garlic cloves, minced
1 cup dry gluten-free orzo
2 cups low-sodium chicken broth
3/4 cup canned full-fat coconut milk (about half of a 13.5-ounce can, shaken)
1/3 cup pumpkin puree
1/4 cup nutritional yeast
grated parmesan cheese, for topping (optional)
Directions
- Combine the salt, thyme, black pepper, and rosemary in a small bowl and set aside.
- Heat the oil over medium heat in a large, deep lidded skillet. Once the oil is shimmering, add the sausage and cook, stirring occasionally and breaking up into small pieces, until no pink remains, 6 to 8 minutes. Stir in the kale and continue cooking and stirring until the sausage is lightly crisp and the kale is wilted, about 5 more minutes. Remove and set aside in a bowl, leaving behind any oil.
- In the same skillet, add the shallot and garlic and cook, stirring constantly, for 1 minute. Stir in the spice mix and continue cooking until fragrant, another minute. Add the orzo and mix to combine.
- Pour in the chicken broth and mix well, lifting up any brown bits stuck to the pan as you stir. Mix in the coconut milk, pumpkin puree, and nutritional yeast.
- Turn the heat to medium-high and bring to a boil. Once boiling, reduce heat to low, cover the skillet, and cook until the orzo is al dente, 12 to 16 minutes, stirring once or twice as it cooks to prevent sticking (cook time will vary depending on the brand of orzo, I use this brand.)
- Once cooked, the mixture will still be very saucy. Add back the sausage and kale and stir to combine.
- To serve, evenly divide the orzo among four plates and top with grated parmesan, if desired.
Notes
- Store It: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat It: Microwave until warmed, about 2 minutes, or return to a skillet with a splash of broth or water over medium-low heat for about 10 minutes.
- Swap the nutritional yeast for 1/4 cup of grated parmesan.
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Yum! If I don’t have orzo, what swap would you recommend?
You could try with arborio or brown rice for a risotto vibe!!
This was so delicious! Such a great and easy recipe to follow. I bought the hot/spicy pork sausage from TJs, and I’m embarrassed to admit it might have been too spicy 😂 Would love suggestions to other sausages to use in the future!
Can you use regular milk instead of coconut milk? Also, what would be a good substitute for kale?
I had to make a few tweaks, but I truly loved the result! Chickpea rotini, fresh wilted spinach instead of kale (because it’s what I had on hand) and becuase I wanted to: I sautéed onions and carrots with the meat and added a brown butter sage to the pasta just before boiling. A little feta dashed on top at the end. It was absolutely a lip smacker. Thanks for the gorgeous recipe!!
This is an AWESOME RECIPE!! I was so surprised however, it tasted just the way I thought it would!
Thank you!
This was fabulous! I really wanted to use some canned pumpkin for dinner and this delivered.
This got a ringing endorsement from my fiance. Followed the recipe exactly except used chicken sausage and it worked great! Easy and delicious.
This is so good! My whole family loved it! I’m new to savory pumpkin recipes and using orzo and I can’t wait to make this again ☺️ a fall classic
I have made this twice already and it is the bomb!! I was so surprised by its sneakily goodness. I was not sure how my 6 year old would like it the first time so I made a quesadilla but it never got touched because he inhaled it! In fact, the next night he cried at dinner because I did not make it again. Safe to say this is going into regular fall circulation.
This was SOO good! Couldn’t find gf orzo so used brown rice pasta and a container of broth to cook that and it turned out perfect!
Wow! This recipe was absolutely delicious. I used Amylu Andoullie Chicken Sausage because that’s what I had on hand. I followed the recipe for everything else and it turned out delicious. Surprisingly I couldn’t taste the pumpkin puree at all. The dish was so good my husband and I both got a second serving!!
This was so good!! To meet my dietary needs, I doubled the sausage (used turkey instead of pork), added zucchini and mushrooms, and used red lentils instead of pasta. I am already looking forward to the next time I’ll make it!
This was soooo good. Creamy and spicy and heartwarming. Will definitely be making it again.
Delicious! Tasty blend of flavors in an easy one dish meal. Right into regular rotation!
I LOVED this recipe. it was extremely easy to make and it is totally foolproof. while it was cooking, my usually picky husband was getting eager to eat it because it smelled sooo good! Such a wonderful fall recipe. It is one that has been added to my “worth making again” Pinterest board!
Thanks Jenn for another delicious recipe <3
So good!! Followed as written except used wheat pasta. Will make this one again! I made this and the sage chicken thighs recipe and was able to use the same broth, kale, and coconut milk, for both dinners in a low waste win!
It’s just fine 🤷🏻♀️ I swapped out the orzo for chickpea pasta so that could’ve thrown something off with texture. But all I could really taste was the Italian sausage. Which is fine because the Italian sausage was good lol but I didn’t really taste much of anything else. I will say that the combo of coconut milk/pumpkin/nutritional yeast made a suuuuper creamy dish. So in that sense it was good. Just wanted more flavor. For an easy weeknight meal though, not bad.
I LOVE this recipe!! I ended up swapping ground meat for whole chicken apple sausages sliced into half moons and it turned out great! I can’t recommend enough following Jenn’s advice to add chicken broth to leftovers when reheating in the microwave, it makes a huge difference. I also mixed in some goat cheese after reheating and it was a game changer! It adds the perfect hit of tanginess and creaminess to change things up after eating it for a couple meals.
This recipe was delicious! I only wish I doubled the recipe for my hungry teenagers ❤️
Absolutely amazing dish. I made this for my family and now they always ask for it, it’s become a new favorite. So cozy, and great for winter and fall. Such a good dairy and gluten free option, too! I tried it with kale in it the first time I made it and I wasn’t a fan, so I opted for a salad on the side. I have also never used the nutritional yeast and it’s turned out just fine. Way to go, Jenn! Such a good one!
This recipe has become a staple in my house! It is absolutely DELICIOUS and so easy to throw together. I love customizing with what I have on hand, like spinach for kale, omitting broth if I run out, or opting for tofu, ground turkey, or sweet Italian chicken sausage for the protein. Now, I can make this without referencing the recipe, and it’s given me the confidence to get creative in the kitchen, which has been so rewarding. Thank you, Jenn!