Monday, November 16, 2009

Tuscan Pumpkin Soup

I found this recipe several years ago in a magazine as something you could make with leftover Thanksgiving turkey. We love this soup, and usually just make it with chicken.


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 2 cups cubed cooked turkey or chicken
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese, optional


  • In a large saucepan, saute the onion, celery and garlic in oil until tender. Stir in the broth, turkey, pumpkin, beans, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with Parmesan cheese if desired. Yield: 8 servings (2 quarts).

    *For extra nutrition, add spinach (frozen or fresh, chopped)

1 comment:

The Dahle Family said...

I made this a couple days ago and it was delicious! It tasted like a first ocurse at a nice Italian restaurant. I added potatoes because I thought I saw them in the picture and it made it more filling. Of course I threw in the spinach, too because who wouldn't want to boost nutrition? Thanks for a good way to use my frozen pumpkin puree stash that somehow doesn't seem to be dwindling!