On a hot pan, add shallots and garlic with Olive Oil, cook until shallots are translucent.

Add chopped fresh rosemary and sage, mix in and allow aroma to release.

In a pot, add hot water and salt (i also added the sage stems for extra flavor)

Once water is boiling, add orzo and cook for around 8mins, until al dente.

Drain, save 1 cup of pasta water.

Back to the pan, add the pumpkin puree and pasta water. Add nutmeg, salt and pepper.

Mix in the orzo and stir well until everything is coated. Cover the pan, set aside.

In a new pan, add olive oil and let it heat.

Fry the sage leaves for a couple of minutes. Place on a paper towel to absorb excess oil.

Serve the orzo, top with salt, black pepper, olive oil, pumpkin seeds and fried sage. Enjoy!