Cook 1 chopped onion and 1 minced garlic clove in olive oil. Add 1/2 cup orzo, 1/4 cup pumpkin purée, 1 tsp sage and 1 1/2 cups chicken broth. Simmer until tender. Stir in parmesan.
Cinnamon pumpkin pancakes
Stir purée into pancake batter. Use 2 tbsp purée per 1 cup dry pancake ingredients. Combine maple syrup with some cinnamon and serve alongside.
Blend with vanilla frozen yogurt, orange juice and cinnamon.
Mix with an equal measure of ricotta. Season with salt, pepper and sage. Stuff into partly cooked cannelloni. Top with béchamel and bake.
Delish dessert smoothie
Whirl skim milk and plain yogurt in a blender, adding pumpkin, ground cinnamon and chopped dates to taste.
Combine 1 cup cream with 3/4 cup pumpkin, 3/4 cup grated parmesan, 2 tbsp fresh thyme and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat and simmer until thickened, about 5 min. Toss with cooked pasta.
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