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Prep 0 mins
Cook 20 mins
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)
- 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.
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 Pumpkin Pie Filling) 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.