Best Pumpkin Turkey Soup Recipes

PUMPKIN TURKEY SOUP

Pumpkin Turkey Soup image

This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.

Provided by SunnyDaysNora

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
½ cup diced jalapeno peppers
2 cloves garlic, minced
1 pound ground turkey
4 cups chicken broth
2 cups pumpkin puree
2 cups shredded Cheddar cheese, divided
1 (8 ounce) can tomato sauce
1 large tomato, diced
1 ½ tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup sour cream

Steps:

Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.
Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.
Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 20.6 g, Cholesterol 107.8 mg, Fat 28 g, Fiber 4.5 g, Protein 29 g, SaturatedFat 12.7 g, Sodium 1672.8 mg, Sugar 8.6 g

TURKEY WILD RICE PUMPKIN SOUP

Turkey Wild Rice Pumpkin Soup image

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)

Provided by PSU Lioness

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

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.