Pumpkin Curry Turkey Soup With Rice
Keep that seasonal pumpkin flavor on the menu by serving up Pumpkin Curry Turkey Soup With Rice. A great way to cook your leftover Thanksgiving turkey!Courtesy of MINUTE® RICE. Checkout WTFCF Article Thanksgiving — From History To Your House (And What To Do With The Leftovers!).
Ingredients
- 4 cups turkey broth, may substitute chicken or vegetable broth
- 1 14 ounce can pumpkin purée
- 1 cup water
- 2 tablespoons curry powder
- 1 teaspoon cayenne powder
- 1 teaspoon fresh grated ginger
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups cooked turkey, shredded
- 1 14 ounce can coconut milk
- 2 cups Minute® Instant White Rice
Instructions
- In a large saucepan, add 4 cups turkey broth, 14 ounces pumpkin puree, 2 tablespoons curry powder, 1 teaspoon cayenne powder, 1 teaspoon fresh grated ginger, 1 teaspoon pumpkin pie spice, 1 teaspoon salt, and 1 cup water. Stir and bring to a boil.
- Stir in 2 cups shredded turkey and 14 ounces coconut milk and return to a boil. Reduce heat to medium-low. Cook for 5 to 8 minutes or until turkey is heated through.
- Stir in 2 cups rice. Cover and remove pan from heat. Let stand for about 5 minutes or until rice is tender.
- Recipe tip: For added flavor and a beautiful presentation, garnish each bowl of soup with green onions and serve with a squeeze of lime juice, if desired.
Enjoy!
About the Author
In 1974, Family Features began creating and distributing free, full-page color editorial features for newspapers. It is a leading source for high-quality food, lifestyle and home, and garden content. It provides readers with topically and seasonally relevant tips, takeaways, information recipes, videos, infographics and more. These formatted features combine attractive photography, kitchen-tested recipes, and tips from national brands and associations. (source: minute rice)