1/2 to 1 lb. smoked turkey
1 1/2 to 2 qt. chicken consomme (refrigerate before using and skim off fat)
2 lb. fresh pumpkin, peeled and cut up
2-3 sticks celery, cut up
1 lg. onion, diced
2 cloves garlic, minced
1/2 c. chopped fresh parsley
3 carrots, thinly sliced
3/4 c. green beans, cut up (or other vegetable of your choice)
1 c. sm. size dried pasta (shells or elbow macaroni)
1 c. shredded cabbage

Cook meat and consomme in large stockpot 30 minutes. (The consomme may be diluted with water.) Remove meat and reserve. Add pumpkin, celery, onion, garlic and parsley to pot. Cook 30 to 40 minutes until the pumpkin is done. Remove from heat. Cool.

Puree in blender. Pour puree back into pot adding more consomme if too thick. Bring to a boil. Add carrots, green beans and pasta. Cook until pasta is tender. Slice or cut up meat. Return to mixture. Add cabbage. Cook 10 minutes or until cabbage is done but still crunchy. 12 servings.