Instructions: Heat 2 tablespoons olive oil over medium heat in a soup pot. Add onion, celery and garlic. Saute, stirring occasionally, 15 minutes, until vegetables are very soft and just beginning to brown.

Add broth and pumpkin, stirring until smooth. Simmer 15 minutes. Stir in beans and turkey; season with salt and pepper. Continue simmering until heated through, about 10 minutes.

Serve soup hot and drizzle a teaspoon or so of olive oil over top of each portion and sprinkle with cheese.

This recipe yields 6 to 8 servings.

Comments: Pumpkin and white bean soup is a favorite cold-weather combination and the post-Thanksgiving addition of leftover roast turkey makes this Americanized version hearty enough to be a main course.

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