Turkey Wild Rice Pumpkin Soup

Name: Turkey Wild Rice Pumpkin Soup
Cook time: 20 min
Total time: 20 min
Yield: 8 serving(s)
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

(2)

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)

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READY IN: 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.

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