Pumpkin Turkey Soup
This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons olive oil
- 1cup chopped onion
- 1red bell pepper, diced
- 1yellow bell pepper, diced
- 1orange bell pepper, diced
- ½cup diced jalapeno peppers
- 2cloves garlic, minced
- 1pound ground turkey
- 4cups chicken broth
- 2cups pumpkin puree
- 2cups shredded Cheddar cheese, divided
- 1(8 ounce) can tomato sauce
- 1large tomato, diced
- 1½ tablespoons chili powder
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 1½ teaspoons red pepper flakes
- 1teaspoon salt
- ½teaspoon ground black pepper
- ½teaspoon ground cumin
- ½cup sour cream
Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.Step 2
Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.Step 3
Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.