Heat a large skillet over medium heat and add olive oil. Add shallots and sauté for 3 minutes, until translucent. Add figs, garlic, spinach, sage, salt and pepper and cook for another 3-4 minutes. Add pumpkin puree, vegetable stock and milk. Stir until combined and let simmer on low heat for 5 minutes.
Meanwhile, cook orzo pasta in a medium pot of salted water as directed for al dente.
Once pasta is cooked, drain in a colander and add to the skillet. Toss all components until well combined. Serve with freshly grated cheese if desired. Enjoy!