Pumpkin Pastina

Pumpkin Pastina

4 Reviews 5 Pics
  • Prep

    10 m
  • Ready In

    30 m
Recipe by  Progresso®

“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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Adjust Servings

Original recipe yields 6 cups



  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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Reviews (4)

Rate This Recipe
Roxanne J.R.

Roxanne J.R.

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.



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



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Roasted Butternut Squash Soup


next recipe:

Chicken Chili Verde