Chop the onion and celery.

Heat olive oil in a large saucepan over medium heat.

Saute onion and celery in olive oil until tender.

Add the minced garlic and cook for 1 minute.

Stir in the cubed turkey, chicken broth, pumpkin, white kidney beans, salt, dried basil, and pepper.

Bring the mixture to a boil.

Reduce heat to low and simmer uncovered for 10-15 minutes, or until heated through, stirring occasionally.

Serve the soup hot, topped with grated parmesan cheese.