INGREDIENTS
4 tbsp
unsalted butter
4 tbsp
all-purpose flour
3 cups
vegetable stock
1/2 cup
whole milk
1/2 cup
water
3/4 cup
pumpkin puree, (NOT pumpkin pie filling)
16 oz
orzo pasta
1 1/2 cups
freshly grated parmesan cheese, (plus more for topping)
1 tbsp
fresh sage, (chopped)
1/2 tsp
cayenne pepper, (more if you like more heat)
Salt and pepper, (to taste)