Saturday, November 29, 2008


This is my favorite soup, easy to make and a good use of leftover turkey.

2 tablespoons margarine or butter
1/2 cup chopped onions
1/2 cup sliced celery
4 cups chicken or turkey broth
1 can (16 oz) solid pack pumpkin
2 cups (10 oz) cubed cooked turkey
2 cups cooked wild rice
1 cup half and half
1 tsp seasoned salt
1/2 tsp ground cinnamon

Cook and stir butter, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes. Add broth and pumpkin. Bring to boil; reduce heat and simmer 5 minutes. Stir in turkey, rice, half and half, salt and cinnamon. Heat to serving temperature; do not boil. Makes 8 servings.

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