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!
- 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 See How It's Made
- 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.