Turkey Wild Rice Pumpkin Soup

READY IN: 20mins
Recipe by PSU Lioness

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)

Top Review by kitchenho

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!

Ingredients Nutrition

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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