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Pumpkin Harvest Soup

Pumpkin Harvest Soup
Image Credit:
S. Perreault
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Cook
Sources
Old Farmer's Almanac Contests

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

See all of our best soup recipes!

Ingredients
1 pound boneless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
3 stalks celery, chopped
3 medium-size carrots, chopped
1 medium onion, chopped
1 tablespoon minced garlic
1 can (14.5-ounces) chicken broth
1 can (15-ounces) pumpkin puree
1 can (15.5-ounces) great northern beans, drained and rinsed
1 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 teaspoon salt

Instructions

In a saucepan, warm oil. Add chicken and cook until no longer pink. Add celery, carrots, onions, and garlic. Saute until vegetables are tender. 

Add broth, pumpkin, beans, nutmeg, white pepper, and salt. Simmer on low for 30 minutes. Season with salt and pepper to taste.
 

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Dr. Joan</span> Sun, 10/04/2020 - 10:28
I made this soup and the white pepper was a bit strong the day I made it. The next day, the flavors had blended and it was even better. My husband doesn't like pumpkin but even he loved it!
<span>Pam</span> Tue, 10/22/2019 - 10:41
I'm going to try this recipe, but I'm going to eliminate the beans and use some chopped cauliflower instead since I do not eat legumes of any kind, nor do I eat potatoes. Since I make my own chicken bone broth, I may replace some of the broth with heavy cream to make a more creamy soup.
<span>Diane</span> Sat, 09/29/2018 - 15:18
Yummy. I made some today and am eating a bowl right now. I substituted Yukon potatoes in place of chicken. Also used another type of white bean instead of Great Northern. This will be a staple this autumn and winter. You have the best recipes.
<span>Connie Bassett</span> Tue, 10/21/2014 - 13:33
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?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 10/22/2014 - 10:38

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

<a title="View user profile." href="/author/editors">The Editors</a> Tue, 10/02/2012 - 10:44
It makes 6 to 8 servings.
<span>Daphne Turner</span> Tue, 10/02/2012 - 08:54
How much soup does this recipe make? # of servings? Looks like the only true liquid is the 15 oz. chicken broth. Thanks.
<span>Drkozuh</span> Wed, 11/02/2011 - 08:08
Made this for a family hayride. It disappeared very quickly. Delicious!
<span>Jean Marie Turner</span> Thu, 11/04/2010 - 23:51
LOVE THIS SOUP!!!