Heat olive oil in a large skillet over medium-high heat
Add spicy Italian sausage and cook until browned
Add minced garlic and shallot, sauté until fragrant
Stir in dried thyme, rosemary, salt, and black pepper
Add dry orzo and toast for 1-2 minutes
Pour in chicken broth and bring to a simmer
Cook orzo until nearly tender, stirring occasionally
Stir in pumpkin puree and coconut milk
Add chopped kale and nutritional yeast
Simmer until kale is wilted and orzo is fully cooked
Top with grated parmesan cheese if desired and serve
