Pumpkin Turkey Soup Recipes

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TUSCAN TURKEY SOUP



Tuscan Turkey Soup image

Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! -Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

Nutrition Facts : Calories 167 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

TURKEY WILD RICE PUMPKIN SOUP



Turkey Wild Rice Pumpkin Soup image

I found this recipe in The Favorite Brand Names Cookbook and posted it before trying it. After I made it, I am glad that I posted. I have the ingredient listing below as the book called for, but I wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and I thought it rounded it out nicely. I also followed the advice of another reviewer and used Pumpkin Pie Filling instead of solid pack pumpkin and then skipped the cinnamon and I thought it was great. I hope you enjoy it! (PS - I freezes and thaws pretty good. I had it frozen for 5 months and it held up well when I reheated it)

Provided by PSU Lioness

Categories     < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons margarine or 2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced celery
4 cups chicken broth or 4 cups turkey broth
1 (16 ounce) can solid-pack pumpkin
2 cups cubed cooked turkey
2 cups cooked wild rice
1 cup half-and-half
1 teaspoon seasoning salt
1/2 teaspoon ground cinnamon

Steps:

  • 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.

PUMPKIN SOUP WITH TURKEY (OR BEEF)



Pumpkin Soup With Turkey (Or Beef) image

This is a very nice winter weather soup. It is thick and hearty and you can vary the vegetables depending on your taste. I've added corn to it (in addition to carrot and celery) and really enjoyed it. Onion would probably also be nice. A dash of red pepper flakes could also be nice.

Provided by HocoRuco

Categories     Stew

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs ground turkey (or ground beef)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian herb seasoning
1 (1 ounce) envelope onion soup mix
5 cups boiling water
2 (15 ounce) cans tomato sauce
1 tablespoon soy sauce
1 cup chopped celery
1 cup chopped carrot
1 cup canned pumpkin
1 1/2 cups elbow macaroni or 1 1/2 cups shell pasta
parmesan cheese (optional)

Steps:

  • In a large kettle, brown meat.
  • Add salt, pepper, Italian seasoning, and onion soup mix.
  • Stir in boiling water, tomato sauce, and soy sauce.
  • Cover and simmer 15 minutes.
  • Add pumpkin and vegetables.
  • Cook 30 minutes.
  • Add pasta and simmer an additional 30 minutes, adding more water if necessary.
  • Serve with Parmesan cheese.

Nutrition Facts : Calories 384.5, Fat 12.4, SaturatedFat 3.2, Cholesterol 104.4, Sodium 1301.2, Carbohydrate 33.7, Fiber 5.1, Sugar 9.4, Protein 36.2

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