Pumpkin Turkey Soup Food

PUMPKIN TURKEY SOUP

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.

TURKISH PUMPKIN SOUP

Steps:

• Heat the oil in a saucepan on a low heat. Stir in the onions, 2/3rds of the leek, and garlic and sweat, covered, until transparent.
• Stir in the spices, honey, and pumpkin, cover, and let sweat together for another couple minutes.
• Pour in the stock, raise the heat, and bring to a boil.
• Reduce the heat, cover, and let simmer for 30-40 minutes, until the pumpkin is soft.
• Puree in a blender, then pour back into the pan and reheat.
• Season to taste with the salt and pepper.
• When ready to serve, saute the rest of the leek slices. Ladle the soup into bowls. Swirl one heaping Tablespoon of yoghurt into each bowl, then top each with some sauteed leeks.

TUSCAN TURKEY SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

TURKEY WILD RICE PUMPKIN SOUP

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.

TURKISH PUMPKIN SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek. Cook, stirring, until tender, about 5 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Season to taste with salt and pepper.
• Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.