Pumpkin Pastina

Pumpkin Pastina


"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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30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1081 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.



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 ...

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 amo...

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 turk...

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 pu...