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Combine the salt, thyme, black pepper, and rosemary in a small bowl.
Heat the olive oil in a large skillet over medium-high heat.
Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
Add the kale, shallot, and garlic and cook until the kale is wilted, about 2 minutes.
Stir in the orzo, broth, coconut milk, pumpkin puree, and the spice mixture. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the orzo is tender, about 10 minutes.
Remove from heat and stir in the nutritional yeast.
Serve immediately, topped with grated parmesan cheese if desired.