Turkey Wild Rice Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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:
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:
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.
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