Turkey, Wild Rice and Pumpkin Soup
recipe at a glance
5 stars - 2 reviews
ready in: under 30 minutes
serves/makes: 8recipe id: 46286cook method: stovetop
2 tablespoons margarine or butter
1/2 cup chopped onions
1/2 cup sliced celery
4 cups chicken or turkey broth
1 can (16 ounce size) solid-pack pumpkin
2 cups cubed cooked turkey
2 cups cooked wild rice
1 cup half and half
1 teaspoon seasoned salt
1/2 teaspoon ground cinnamon
Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes. Add broth and pumpkin. Bring to a boil; reduce heat and simmer 5 minutes. Stir in turkey, rice, half and half, salt and cinnamon. Heat to serving temperature; do not boil.
ratings & reviews
|Nov 23, 2012 Valerie's Review
Wonderful! The pumpkin flavor is subtle and it's not a thick soup but it's still hearty with the wild rice.
Nov 28, 2012 BeckySue
This was tasty and hearty. So easy too! A great way to use those Thanksgiving leftovers.