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!
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