Creamy Pumpkin Turkey Soup
A creamy, flavorful dish combining tender turkey pieces with smooth pumpkin, making it perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb cooked turkey, shredded or diced Use leftover turkey for a budget-friendly option
- 2 cups pumpkin puree (canned or fresh)
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk Substitute for a lighter option if desired
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until transparent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the pumpkin puree and chicken broth, stirring until well combined. Bring it to a gentle simmer.
- Add the shredded turkey to the soup, stirring it in and allowing it to heat through.
- Sprinkle in the ground cumin, nutmeg, salt, and pepper. Adjust the spices to your taste preferences.
- Slowly pour in the heavy cream (or coconut milk) and stir until incorporated. Allow the soup to heat for a few more minutes on low heat, making sure not to let it boil.
- Ladle the creamy soup into bowls and garnish with fresh parsley if desired. Enjoy!
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in containers for up to 3 months.