Pumpkin Pastina Recipe - Allrecipes.com
Pumpkin Pastina Recipe
  • READY IN 30 mins

Pumpkin Pastina

Recipe by  

"Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a rich chicken broth and seasoned with thyme make a delicious warming supper on a cool autumn evening."

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Original recipe makes 6 cups Change Servings
  • PREP

    10 mins

    30 mins


  1. Bring the broth to a low simmer in a saucepan.
  2. Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
  3. Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
  4. Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.
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  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Reviews More Reviews

Sep 01, 2011

Delicious combination of ingredients. I roasted and pureed fresh pumpkin for this and used chicken breast (pre-marinated in herbs and baked in another dish while I roasted the pumpkin.) I added some minced garlic to the broth cause I knew I would like the flavour in there and I used couscous for the pasta. It turned out delicious. Like a pasta risotto! This one is going in my favourites folder.

Oct 15, 2013

Great fall weeknight dish! I followed others' suggestions and added a couple cloves of minced garlic; plus, I used pureed fresh pumpkin in place of the roasted pumpkin chunks and doubled the amount of chicken. Before adding the parmesan, I sprinkled in some fresh grated nutmeg to bring out the natural sweetness in the pumpkin and onion. It was really delicious and easy to make. Definitely a keeper! Next time, I am going to try it with some chicken apple sausage I found at the supermarket in place of the roasted chicken breast.


7 Ratings

Dec 13, 2010

this is super easy, a good fall/winter dish, and a nice way to use turkey leftovers. i made it with orzo pasta and 1 c of pumpkin puree instead of squash. the best bites are the ones with turkey--next time i'll double the turkey. it didn't blow my socks off but it was comforting and i would make it again. you could probably substitute any spices other than thyme if you prefer--garlic, basil, italian spices, etc.

Dec 07, 2010

I have to admit I was quite a bit scared to try this but we did. I didnt have any Thyme so I substituted for basil and a pinch of rosemary.For the winter squash we actually used the Halloween pumpkins. The first night it was okay. The flavors hadn't blended fully. The kids were not to thrilled, but after a day of sitting the kids devoured the remaining yesterday and raved about how good it was. Thanks for the recipe


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  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 70.1 g
  • 23%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 1081 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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