Remove and discard the skin and seeds of the pumpkin. Chop into approx 1 inch cubes. Halve the unpeeled head of garlic horizontally. Wrap in foil with a tiny drizzle of olive oil.
Place the pumpkin cubes on a large baking tray. Toss with 1 tablespoon olive oil and salt. Place the garlic-wrapped foil alongside.
Roast in the oven for 45 mins or until a knife inserted into a piece of pumpkin goes through without any resistance. Set aside to cool slightly.
Add 1 tablespoon of oil to a pot over medium heat. Sauté onions until browned.
Add the orzo and toast for 2 mins until lightly browned. Add in the tomato paste and ½ cup water. Cook covered for 5 mins.
Add 2 more cups of water to the pot. Cover and cook until the orzo is 3/4ths cooked, about 10 mins. Add more water if necessary.
Add the pumpkin and the peppercorns to a blender. Squeeze out the softened garlic cloves into it. Blend to a smooth purée adding 1 cup of water.
Add the pumpkin purée to the orzo. Cover and cook until the orzo has the right consistency. Crumble in half the feta and stir through.
Serve immediately with the rest of the feta crumbled over.
Notes
I use tomato pastes that are sold in tubes. If you don’t have access to this, use ½ a pack of a store-bought purée like Dabur.