Pumpkin Harvest Soup


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Average: 3.7 (14 votes)

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

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1 pound boneless chicken breasts
1 tablespoon olive oil
3 stalks celery, chopped
3 medium-size carrots, chopped
1 medium onion, chopped
1 tablespoon minced garlic
1 15-ounce can chicken broth
1 15-ounce can pumpkin
1 can great northern beans, drained and rinsed
1 teaspoon nutmeg
1/4 teaspoon white pepper
1 teaspoon salt


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 salt. Simmer on low 30 minutes. Season with salt and pepper to taste.

Photo Credit: 

S. Perreault

Preparation Method

Reader Comments

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We don't eat chicken. I'm

We don't eat chicken. I'm going to replace the broth with veg broth and use diced potato ... unless you have a better idea?

You can certainly omit the

You can certainly omit the chicken and replace the broth. The soup will still be down-right delicious! Adding potato is a great idea.

It makes 6 to 8 servings.

It makes 6 to 8 servings.

How much soup does this

How much soup does this recipe make? # of servings? Looks like the only true liquid is the 15 oz. chicken broth. Thanks.

Made this for a family

Made this for a family hayride. It disappeared very quickly. Delicious!



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