Pumpkin Turkey Soup

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 medium onion, chopped (1 cup)
• 2 medium carrots, peeled and chopped (1 cup)
• 3 celery stalks, chopped (1 cup)
• 1 pound pumpkin, peeled, seeded, and cubed (2 cups)
• 4 cups low-sodium chicken broth
• 4 cups unsalted turkey stock
• 1 pound cooked turkey meat, shredded or cubed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the pumpkin and cook for an additional 5 minutes.
4. Add the chicken broth, turkey stock, shredded turkey, thyme, oregano, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, or until the pumpkin is tender.
6. Remove from heat and purée the soup using an immersion blender or a regular blender.
7. If desired, stir in the heavy cream.
8. Season to taste with additional salt and pepper, if needed.

Nutritional Information:

• Calories: 280
• Fat: 14g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 650mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 10g
• Protein: 20g

Dish Characteristics:

• Creamy and flavorful
• Rich pumpkin and turkey flavor
• Warming and comforting
• Perfect for a fall or holiday meal

User Comments:

• "This soup is amazing! It's so creamy and flavorful, and the pumpkin and turkey flavors are perfectly balanced."
• "I love the simplicity of this soup. It's so easy to make, but it tastes like it came from a fancy restaurant."
• "This is the perfect soup for a cold day. It's so hearty and comforting."

Special Precautions and Tips:

• If you don't have an immersion blender, you can purée the soup in a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering.
• To make the soup ahead of time, let it cool completely and then store it in the refrigerator for up to 3 days. Reheat over medium heat until warmed through before serving.