Creamy Pumpkin and Turkey Soup

Fall is in the air. The weather is much cooler and crisper, and it is the perfect time of year for soup. Not just any soup, but thick, hearty soups that stick to your ribs and warm the cockles of your heart. Thanks to our friend the Ohiocook at https://beatcancer2010.wordpress.com/ and Whole and Heavenly Oven at https://wholeandheavenlyoven.com/ for the inspiration for this delicious, hearty soup.

Creamy Pumpkin and Turkey Soup

As always, I was inspired by their recipe and then expanded on it to make it my own. 🙂 I added turkey and a lot of vegetables, including both pureed pumpkin and whole pumpkin, celery and peppers. The result – DELICIOUS! And when I make soups, I make soups! I always have a big pot. Some for now and some for later, or better yet, some to share.

You can use chicken instead of turkey if you like, but I had some leftover turkey in the freezer that I pulled out to use.

3 lbs cooked turkey or chicken, cubed

1 onion, diced

1 TBSP garlic

1 cup carrots, diced

1 cup celery, diced

1-1 1/2 cups peppers, diced

1-2 cups, pumpkin, peeled and diced

1 can pumpkin puree

2 cups uncooked wild rice

6-8 cups chicken broth

2 cups heavy whipping cream

salt & pepper to taste

red pepper flakes to taste

2 TBSP fresh rosemary, chopped fine

olive oil for cooking

Get a large soup pot very hot and add your oil for cooking, then add all the heartier vegetables and cook for about 5-7 minutes, stirring frequently, or until the onions are translucent and the vegetables have softened a bit.

Whisk together the cream, pumpkin puree and chopped rosemary.

Add the chopped pumpkin, turkey, chicken broth and seasonings to the pot and mix together thoroughly.

Add the wild rice, mix thoroughly, and bring to a boil, then reduce the heat to a simmer and continue to cook for about 20-30 minutes, or until the rice is cooked, stirring occasionally.

Add the pumpkin puree and cream mixture, and adjust the seasonings as needed. Again, bring to a boil, then reduce the heat to a simmer and continue to cook for about 10 minutes or so, stirring frequently.

Then bowl it up and sprinkle a few roasted pepita seeds on top and enjoy. This soup goes really well with breads of all kinds. I made a delicious Italian bread with prosciutto and cheese to go with it, but more on that later, and served it all with a delicious, white Verdicchio on the side, an Italian white wine we made last time we made wine from InVINtions.

Soup is good soul food and warms you up from the inside out. It is perfect for cold, blustery days.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.