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Total Time
20mins
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)

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.
Most Helpful

2 5

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!

5 5

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.