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Turkey Pumpkin Soup

Acres and Aprons
A warm and comforting meal that is quick to throw together, and full of fall flavors.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 8

Equipment

  • 1 Dutch Oven
  • 1 Cutting board
  • 1 Set of knives
  • 1 Veggie chopper

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 of green chiles (or 2-3 fresh green chiles, diced)
  • ½ 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 tsp cumin
  • 1 can coconut milk
  • Salt and pepper to taste
  • Grated Parmesan cheese and fresh chopped parsley for garnish

Instructions
 

  • In a heavy bottom stock pot, heat ½ cup avocado oil over medium heat. Sauté diced onions, minced garlic, diced carrots & celery, and can of green chilis. Cook until onions begin to look translucent, about 5-7 minutes.
  • Add broth, pumpkin, and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
  • 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.
  • Transfer hot soup to a pumpkin tureen (if using.) Garnish with grated Parmesan cheese and chopped parsley. Serve hot.

Notes

Ideas for serving:
    • Warm 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.