Pumpkin Harvest Soup Recipe

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This recipe, by Tessa Bowers, won first prize in The 2010 Old Farmer's Almanac Pumpkin Recipe Contest.

• 1 pound boneless chicken breasts
• 1 15-ounce can chicken broth
• 1 15-ounce can pumpkin
• 1 can great northern beans drained
• 3 medium-size carrots, chopped
• 3 stalks celery, chopped
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• 1 teaspoon nutmeg
• 1/4 teaspoon white pepper
• Salt
• Optional: sour cream

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.