Description
Indulge in the comforting flavors of fall with this creamy Turkey Pumpkin Curry Soup featuring tender turkey, rich pumpkin, and aromatic spices – perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground turkey
- 1 cup canned pumpkin puree (100% pure)
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups low-sodium vegetable broth
- 1 medium onion, diced
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 cup jasmine or basmati rice
Instructions
- Prepare Your Ingredients: Dice the onion, mince the garlic, and grate the ginger. Measure out the pumpkin puree and coconut milk.
- Cook the Turkey: In a large pot over medium heat, add a splash of oil and brown the ground turkey for about 5 to 7 minutes. Break it into small pieces as it cooks.
- Sauté Aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Sauté until fragrant, about 3 minutes.
- Stir in Spices: Sprinkle in the curry powder along with salt and pepper to taste. Stir well to coat the turkey evenly with spices.
- Add Pumpkin and Coconut Milk: Pour in the pumpkin puree and coconut milk. Stir until smooth and let it simmer gently for about 10 minutes.
- Combine with Rice: While the soup simmers, cook rice according to package instructions separately. After simmering for 10 minutes, stir in the cooked rice into your soup mixture.
- Serve: Transfer to bowls and serve hot! Optionally garnish with fresh cilantro or a squeeze of lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Substitute ground turkey with chicken or chickpeas for a vegetarian option. Add spinach or kale for extra greens. Incorporate an extra splash of coconut milk before serving for added creaminess.