Turkey pumpkin soup is a quick an easy meal to put on your seasonal rotation. So save those Thanksgiving leftovers, and enjoy a little piece of family tradition. I look forward to this soup every single year, it’s rich, creamy and full of flavor. Grab your favorite sweater, a warm slice of focaccia and let’s make something delicious!

Why we love Turkey Pumpkin Soup

Perfect for fall + winter — Warm, hearty ingredients bring instant comfort on chilly days.
A delicious way to use leftover turkey — Ideal after Thanksgiving!
Nutritious + nourishing — Pumpkin is rich in vitamins, and homemade stock adds depth and minerals.
Creamy without being heavy — Coconut milk adds silky richness while keeping things light.
Packed with flavor — Aromatic garlic, cumin, and chilies add just the right touch of warmth and spice.
Easy to customize — Swap turkey for chicken, adjust spices to taste, or garnish to your heart’s content.

Equipment needed

Ingredients

2 cups finely chopped onions
2-3 carrots, peeled and diced
2-3 stalks of celery, diced
4 cloves of garlic, minced
1 can green chiles (or 2-3 fresh green chile peppers, diced)
1/2 cup avocado oil
6 cups homemade chicken or turkey stock
1 can of pumpkin puree (or 2 cups fresh pumpkin puree)
3 cups cooked turkey, diced (or chicken)
2 teaspoons ground cumin
1 can coconut milk
Salt and pepper to taste
Grated Parmesan cheese and fresh chopped parsley for garnish

Instructions

1. In a heavy bottom stock pot, heat ½ cup avocado oil over medium heat. Sauté diced onions, minced garlic, diced carrots and celery, and can of green chilis. Cook until onions begin to look translucent, about 5-7 minutes.
2. Add broth, pumpkin, and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
3. Add coconut milk and cook over low heat for 5 minutes, add cooked turkey (or chicken) Do not boil. Taste and adjust seasoning, if necessary. Add ½ tsp salt and ½ tsp pepper, if desired.
4. Transfer hot soup to a pumpkin tureen (if using.) Garnish with grated Parmesan cheese and chopped parsley. Serve hot.

Yields 6 to 8 servings.

Serve Turkey Pumpkin Soup with any of these yummy sides

Fresh sourdough or artisan bread — Ideal for dipping.
Garlic butter rolls — Buttery, comforting, and crowd-pleasing.
Autumn harvest salad — Think greens with apples, cranberries, and toasted nuts.
Roasted Brussels sprouts or root vegetables — Adds texture and seasonal flavor.
Warm quinoa or rice pilaf — A great option for a more filling meal.
Simple grilled cheese — Cozy and indulgent.

Soup season is officially here and we’re craving all of our cozy faves! Give this Turkey Pumpkin Soup a try and then let me know what your family thinks about it. I’d love to hear! Craving a sweet treat? Try my Fresh Milled Brown Butter Apple Cinnamon Focaccia for a special fall treat!

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