Turkey Wild Rice Pumpkin Soup
"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)"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
Did not care for this at all. Extremely thin, neither broth nor cream. To say the flavor was subtle is reaching. Strange after-bite. I loved all the components, but unhappily, I felt it was a waste of lovely ingredients and precious time, two big sins in my culinary bible! But one cook's meat is another cooks poison, and this is just one kitchenho's opinion! -
Dear flipside1794, You have GOT to try this! Your recipe is, in my teenagers' terms, is "rockin'!" The pumpkin (try recipe#256585) is a very subtle flavor, but changes the way I view turkey soup. This is forever going into my keeper file as the way leftover Thanksgiving turkey is used. I used regular salt instead of seasoning salt and can't think of another way to improve this recipe. Thank you for sharing this gem.
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
