Turkey Pumpkin Curry Soup with Rice

Keep that seasonal pumpkin flavor on the menu by serving up Turkey Pumpkin Curry Soup with Rice as a simple recipe that takes only 20 minutes.

With the addition of coconut milk, this rich and creamy soup is quick, comforting and tasty for a hot bite on cool, crisp nights.

It’s a terrific way to use your left over turkey as well!

Be sure to check out the rest of our best soup, stew and chili recipes, too!

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Turkey Pumpkin Curry Soup with Rice

This curry soup recipe takes just 10 minutes to prep and 10 minutes to cook.

It makes 6 servings.

A special thanks to MinuteRice.com for this recipe.

Ingredients:

• 4 cups sodium-reduced turkey broth
• 1 can (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
• 1 cup water
• 2 cups shredded, cooked turkey
• 1 can (14 ounces) coconut milk
• 2 cups Minute Instant White Rice

Directions for Pumpkin Curry Soup:

In large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne powder, ginger, pumpkin pie spice, salt and water. Bring to boil.

Stir in turkey and coconut milk; return to boil.

Cuisinart 12-Piece Kitchen Knife SetMixing Bowls with LidsPlastic Cutting Board, Set of 4Plastic Measuring Cups and Spoons Set

 

Reduce heat to medium-low. Cook 5-8 minutes, or until turkey is heated through.

Stir in rice; cover and remove pan from heat. Let stand about 5 minutes until rice is tender.

Additional Curry Recipes

Loaded with tender chicken, vegetables and a flavorful broth made with curry, Campbell’s chicken curry is an easy weeknight meal your family will love.