Pumpkin Turkey Soup Recipes

TURKISH PUMPKIN SOUP

This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, "Classic Turkish Cooking." The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 14

Turkish Pumpkin Soup image

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek. Cook, stirring, until tender, about 5 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes.
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Season to taste with salt and pepper.
Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1021 milligrams, Sugar 10 grams

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large leek, white and light green part only, thinly sliced
2 to 4 garlic cloves (to taste), minced
Salt to taste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
6 cups chicken stock, vegetable stock or water
3 tablespoons rice
1 teaspoon honey or sugar
Freshly ground pepper to taste
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

PUMPKIN TURKEY SOUP

This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.

Provided by SunnyDaysNora

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 21

Pumpkin Turkey Soup image

Steps:

Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ cup diced jalapeno peppers
2 cloves garlic, minced
1 pound ground turkey
4 cups chicken broth
2 cups pumpkin puree
2 cups shredded Cheddar cheese, divided
1 (8 ounce) can tomato sauce
1 large tomato, diced
1 ½ tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup sour cream

PUMPKIN SOUP

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

Pumpkin Soup image

Steps:

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.

Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

Ingredients

1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15 ounces) solid-pack pumpkin
1 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream

TUSCAN TURKEY SOUP

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

Tuscan Turkey Soup image

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

Ingredients

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

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)

Provided by PSU Lioness

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Turkey Wild Rice Pumpkin Soup image

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.

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

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Pumpkin Turkey Soup Recipes

TURKISH PUMPKIN SOUP

PUMPKIN TURKEY SOUP

This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.

PUMPKIN SOUP

While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts

TUSCAN TURKEY SOUP

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

TURKEY WILD RICE PUMPKIN SOUP

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