Cut chicken in bite size pieces. In large pan cook chicken in 1 tablespoon olive oil until no longer pink. Add celery carrots onion and garlic. Saute until vegetables are tender. Add chicken broth, pumpkin, beans, nutmeg, white pepper and 1 teaspoon salt. Simmer on low 30 minutes. Season with salt and pepper to taste.
Optional: top with sour cream before serving.