PUMPKIN TURKEY SOUP RECIPES

Name: Turkish Pumpkin Soup
Total time: 1 h
Yield: Serves 4 to 6
Cuisine: turkish
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, chopped; 1 large leek, white and light green part only, thinly sliced; 2 to 4 garlic cloves (to taste), minced; Salt to taste; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups); 6 cups chicken stock, vegetable stock or water; 3 tablespoons rice; 1 teaspoon honey or sugar; Freshly ground pepper to taste; 1/2 cup Greek style yogurt; Aleppo pepper, Turkish red pepper or mild chili powder for garnish

TURKISH PUMPKIN SOUP RECIPE - NYT COOKING

Turkish Pumpkin Soup Recipe - NYT Cooking image

This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large leek, white and light green part only, thinly sliced
2 to 4 garlic cloves (to taste), minced
Salt to taste
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 pounds peeled, seeded butternut or kabocha squash, diced (about 6 cups)
6 cups chicken stock, vegetable stock or water
3 tablespoons rice
1 teaspoon honey or sugar
Freshly ground pepper to taste
1/2 cup Greek style yogurt
Aleppo pepper, Turkish red pepper or mild chili powder for garnish

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and the sliced leek. Cook, stirring, until tender, about 5 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
Add the squash, allspice, cinnamon, stock or water, rice, honey or sugar, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes.
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Season to taste with salt and pepper.
Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt into each bowl and sprinkle with Aleppo pepper, Turkish red pepper or chili powder.

Nutrition Facts : @context http//schema.org, Calories 241, UnsaturatedFatContent 6 grams, CarbohydrateContent 32 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 2 grams, SodiumContent 1021 milligrams, SugarContent 10 grams

TURKEY WILD RICE PUMPKIN SOUP RECIPE - FOOD.COM

Turkey Wild Rice Pumpkin Soup Recipe - Food.com image

I found this recipe in The Favorite Brand Names Cookbook and posted it before trying it. After I made it, I am glad that I posted. I have the ingredient listing below as the book called for, but I wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and I thought it rounded it out nicely. I also followed the advice of another reviewer and used Pumpkin Pie Filling instead of solid pack pumpkin and then skipped the cinnamon and I thought it was great. I hope you enjoy it! (PS - I freezes and thaws pretty good. I had it frozen for 5 months and it held up well when I reheated it)

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons margarine or 2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced celery
4 cups chicken broth or 4 cups turkey broth
1 (16 ounce) can solid-pack pumpkin
2 cups cubed cooked turkey
2 cups cooked wild rice
1 cup half-and-half
1 teaspoon seasoning salt
1/2 teaspoon ground cinnamon

Steps:

Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
Add broth and pumpkin.
Bring to a boil; reduce heat and simmer 5 minutes.
Stir in turkey, rice, half and half, salt and cinnamon.
Heat to serving temperature. DO NOT BOIL.

Nutrition Facts : Calories 205.4, FatContent 9, SaturatedFatContent 3.5, CholesterolContent 37.8, SodiumContent 450.7, CarbohydrateContent 15.5, FiberContent 1.4, SugarContent 2, ProteinContent 16

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