With the addition of coconut milk, this rich and creamy soup with puréed pumpkin is quick, comforting and tasty.
This simple soup is the perfect way to use up a combination of different Thanksgiving leftovers like pureed pumpkin, turkey broth and sliced turkey all in one sweet and savory dish! Try with Minute® Instant White Rice for a delicious and comforting bowl of soup ready in 25 minutes.
In large saucepan, combine turkey broth, 1 cup water, pumpkin purée, curry powder, pumpkin pie spice, ginger, cayenne powder and salt; bring to boil.
Stir in coconut milk and turkey; return to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until turkey is heated through.
Stir in rice; cover and remove pan from heat. Let stand for about 5 minutes or until rice is tender.
Garnish with green onions and serve with a squeeze of lime juice if desired.
Substitute chicken or vegetable broth for turkey broth.
This creative soup is not only a great way to use up your holiday leftovers, but it’s also incredibly tasty and simple to make! In fact, you might even want to save a bit of turkey and pumpkin puree to make this soup the day after.
And, one of the best parts is that it uses pantry goods like curry powder, pumpkin pie spice and cayenne powder that you most likely have on your shelf already. If you don’t have canned coconut milk, pick up one or two cans to save for the future to make this dish or try it in a Thai Chicken and Rice Soup or a Spiced Curry Coconut Rice dish.
If the holiday season is a long way away but you’re craving seasonal fall favorite flavors, try this soup out anytime with canned pure pumpkin puree and chicken in place of the turkey. Enjoy a bowl full of comforting flavors any time of year!