Turkey, Pumpkin and White Bean Soup

By Shash

Ingredients

• 2 Tablespoons Olive Oil
• 1 Large Onion, Finely Chopped
• 2 Ribs of Celery, Finely Chopped
• 4 Cloves Garlic, Minced
• 5 - 6 Cups of chicken, turkey or vegetable stock
• 1 - 15 Oz. Can Pumpkin
• 1 - 15 Oz. Can White Beans, Drained
• 1-1/2 Cups Cooked Turkey, Coarsely Chopped
• Salt and Pepper to Taste
• Olive Oil and Parmesan Cheese, for garnishing

Details

Servings 6

Preparation

Step 1

Heat oil over medium heat in soup pot Add onion, celery and garlic. Saute, stirring occasionally, for approx 15 minutes, until vegetables soften and start to brown. Add stock and pumpkin, stirring until smooth. Simmer for 15 minutes. Stir in bean and turkey; season to taste with salt and pepper. Continue simmering until heated through, approx 10 more minutes and add either cooked rice or small pasta.

Serve hot with a drizzle of olive oil and some parmesan cheese on top.