Pumpkin Harvest Soup

Photo Credit
S. Perreault
The Editors
Makes 6 servings
Preparation Method
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This Pumpkin Harvest Soup 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 can (14.5-ounces) chicken broth
1 can (15-ounces) pureed pumpkin
1 can (15.5-ounces) 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.

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