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Turkey, Wild Rice and Pumpkin Soup
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- #46286
A perfect post-Thanksgiving recipe. Goes great alongside a turkey sandwich. The soup is made with broth, canned pumpkin, leftover cooked turkey, vegetables, wild rice, half and half and seasoned with salt and cinnamon.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
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
directions
Melt the margarine in a Dutch oven over medium heat. Add the onions and celery and cook, stirring occasionally, until the vegetables are just becoming tender, about 5 minutes.
Stir in the broth and pumpkin until smooth. Bring to a boil then reduce the heat to a simmer and cook for 5 minutes.
Add the turkey, wild rice, half and half, seasoned salt, and cinnamon. Let cook over medium-low heat until just heated through. Do not let the soup boil.
Serve hot.
nutrition data
241 calories, 12 grams fat, 16 grams carbohydrates, 17 grams protein per serving.
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reviews & comments
November 29, 2014
Awesome soup
November 28, 2012
This was tasty and hearty. So easy too! A great way to use those Thanksgiving leftovers.
November 23, 2012
Wonderful! The pumpkin flavor is subtle and it's not a thick soup but it's still hearty with the wild rice.