Turkey Wild Rice Pumpkin Soup
|Chopped onions||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Chicken broth/Turkey broth||4 Cup (64 tbs)|
|Solid pack pumpkin||16 Ounce (1 Can)|
|Cubed cooked turkey||10 Ounce (2 Cups)|
|Cooked rice||2 Cup (32 tbs)|
|Half and half||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
Cook and stir margarine, onions and celery in Dutch oven over medium heat until vegetables are crisp-tender, about 5 minutes.
Add broth and pumpkin.
Bring to a boil; reduce heat and simmer 5 minutes.
Stir in turkey, rice, half and half, salt and cinnamon.
Heat to serving temperature; do not boil.