STREAMING NOW: Jamie's Super Food

Turkey Wild Rice Pumpkin Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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)”

Ingredients Nutrition


  1. Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
  2. Add broth and pumpkin.
  3. Bring to a boil; reduce heat and simmer 5 minutes.
  4. Stir in turkey, rice, half and half, salt and cinnamon.
  5. Heat to serving temperature. DO NOT BOIL.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a