With the addition of coconut milk, this rich and creamy soup with puréed pumpkin is quick, comforting and tasty.
This simple soup recipe is the perfect place to use up a combination of Thanksgiving leftovers, like puréed pumpkin, turkey broth and sliced turkey, all in one sweet and savory dish! Try this dish with Minute® Instant White Rice and you’ll have a delicious and comforting bowl of soup in just 20 minutes.
Combine turkey broth, pumpkin purée, curry powder, cayenne powder, ginger, pumpkin pie spice, salt and 1 cup of water in a large saucepan. Bring to a boil.
Stir in turkey and coconut milk and return to a 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, until rice is tender.
For added flavor and a beautiful presentation, garnish each bowl of soup 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, it’s also incredibly tasty and simple to make! In fact, you might want to set aside some turkey and pumpkin purée to make this soup the day after the big meal!
One of the best things about this recipe is that it uses pantry goods like curry powder, pumpkin pie spice and cayenne powder that you most likely already have on your shelf. If you don’t have canned coconut milk, pick some up to save for the future. Then, you’ll be ready when the time comes to make this dish or try 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 favorite seasonal fall flavors, try this soup anytime with canned pure pumpkin purée and chicken in place of the turkey. Enjoy a bowl full of comforting flavors any time of year!