#The orzo turns into a good vegetarian dish when served with mixed vegetables or a green salad – just ideal for lunch, It also tastes delicious cold, so leftovers are welcome.#
Brush the pumpkin pieces with olive oil. Season with salt and pepper. Wrap in foil and roast in the oven until pumpkin is very soft.
Cool and then place all of pumpkin along with the honey and balsamic vinegar in the bowl of a food processor. Process into a smooth purée. Pour purée Into a pot.
Add the vegetable broth and bring to a simmer. Keep warm. Meanwhile boil a pot of water, add salt and orzo. Cook orzo for only 5 minutes.
Drain well and add the orzo to the pot of pumpkin purée. Cook over medium heat stirring frequently until the thick broth is absorbed.
Taste the orzo for doneness and correct seasoning. If the orzo is too dry add more broth. It should have a soupy consistency much like a risotto.
Spoon into warmed individual bowls and crumble cheese over the orzo. Drizzle with olive oil. Scatter toasted walnut halves over each servingof orzo.