Turkey Wild Rice Pumpkin Soup
Cozy up with a bowl of creamy, hearty Turkey Wild Rice Pumpkin Soup, the ultimate comfort food that combines tender shredded turkey, nutty wild rice, and velvety pumpkin puree. Infused with aromatic herbs like thyme and nutmeg and finished with a splash of heavy cream, this soup boasts layers of fall-inspired flavors. Packed with wholesome veggies like carrots, celery, and onion, and simmered in a savory low-sodium chicken broth, it’s the perfect way to use leftover turkey while adding a touch of seasonal flair. Ready in just under an hour, this heartwarming soup is an ideal meal for chilly evenings or post-holiday gatherings. Pair it with crusty bread for a satisfying dinner, and don’t forget the optional garnish of fresh parsley for a pop of color!
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Recipe Information
Ingredients
- 3 cups Cooked turkey, shredded or diced
- 1 cup Wild rice, uncooked
- 6 cups Chicken broth (low-sodium)
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Heavy cream
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the wild rice under cold water until the water runs clear. Drain and set aside.
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour in the chicken broth and add the rinsed wild rice. Drop in the bay leaf, thyme, nutmeg, salt, and black pepper. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the wild rice is tender.
Once the rice is cooked, stir in the shredded turkey and pumpkin puree. Simmer for another 5 minutes to heat the turkey through.
Reduce the heat to low and slowly stir in the heavy cream. Allow the soup to warm without boiling, for about 2-3 minutes.
Taste and adjust seasonings as needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 28.6 g | ||
| Protein | 251.7 g | 503% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5150 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
