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. 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.

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Turkey Pumpkin Curry Soup with Rice

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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.

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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

Instructions

1. In large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne powder, ginger, pumpkin pie spice, salt and water. Bring to boil.
2. Stir in turkey and coconut milk; return to boil. Reduce heat to medium-low. Cook 5-8 minutes, or until turkey is heated through.
3. Stir in rice; cover and remove pan from heat. Let stand about 5 minutes until rice is tender.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 1037mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 17g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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