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.
Serving size: Complete recipe
Calories 1560 Calories from Fat 546
% Daily Value*
Total Fat 62 g95%
Saturated Fat 25 g125.2%
Trans Fat 0 g
Cholesterol 282.3 mg94.1%
Sodium 4357 mg181.5%
Total Carbohydrates 163 g54.4%
Dietary Fiber 17.9 g71.4%
Sugars 24.1 g
Protein 88 g175.5%
Vitamin A 1456.2% Vitamin C 48.6%
Calcium 49.1% Iron 88.2%
*Based on a 2000 Calorie diet