Preheat the oven to 400° F. Hold each pumpkin on its side and use a heavy, sharp knife to slice the top and stem off about 1 inch down from the top. Use a paring knife to expose the inside. Scoop out the seeds and discard. Trim the top rim so that it is even in thickness with the walls of the pumpkin.
Line a baking sheet with parchment paper. Brush the top rim and inside of each pumpkin with a little olive oil and sprinkle with kosher salt. Place the pumpkins upside down on the parchment paper. Bake for 35 to 40 minutes or until the pumpkin flesh is tender.
In a heavy-bottomed Dutch oven heat the butter and 1 tbsp olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes until the onion is softened and beginning to brown. Add two third’s of the garlic and sauté for another minute.
When the garlic is fragrant add the white wine and deglaze the pan. Turn the heat up to high and let the wine simmer for another minute. Add the vegetable broth, cream, kosher salt, nutmeg, and pepper and bring to a boil.
Once the broth mixture comes to a boil, add the orzo pasta. Turn the heat down to medium low and keep at a gentle simmer. Stir the orzo frequently to prevent it from sticking to the bottom of the pot. As it is pasta, it will naturally stick to the pan if you leave it too long before stirring. Cover with lid in between stirring.
To prep the kale, cut the leaves off the stem. Chop into bite sized pieces. In a non-stick skillet heat 1 tbsp of olive oil over medium high heat. Add the remaining minced garlic and sauté for 1 minute. Add the chopped kale and sprinkle with kosher salt. Cook, tossing the kale, until the kale has wilted and is tender. Set aside.
Cook the orzo until it is tender and most of the liquid has been absorbed. Add the parmesan cheese and mix to combine. If you feel the mixture is too dry, then add a splash more vegetable broth or cream. Stir the kale into the orzo mixture.
Spoon the orzo filling into each pumpkin, mounding the filling on top so that each pumpkin is generously filled. Top each pumpkin with a handful of mozzarella cheese.
Bake the pumpkins for 15 to 20 minutes until the filling is hot and the cheese is melted and browned. If desired, broil the pumpkins to brown the cheese even more. Serve and enjoy!