Description
Warm your soul with this creamy, savory Turkey Pumpkin Curry Soup, perfectly paired with rice for a comforting meal any time of the year.
Ingredients
Scale
- 1 lb Ground Turkey (lean)
- 1 cup Canned Pumpkin Puree (not pie filling)
- 1 cup Coconut Milk (full-fat)
- 2 cups Vegetable Broth (low-sodium)
- 1 cup Brown Rice (uncooked)
- 2 tbsp Curry Powder
- 1 tbsp Fresh Ginger (grated)
- 3 Garlic Cloves (minced)
- 2 tsp Olive Oil
- Salt and Pepper to taste
Instructions
- Heat a large pot over medium heat. Add olive oil, minced garlic, and grated ginger. Sauté until fragrant, about 2 minutes.
- Add ground turkey to the pot and cook until browned, breaking it apart with a wooden spoon.
- Sprinkle in curry powder along with salt and pepper. Stir well to coat the turkey in spices; cook for another minute.
- Pour in canned pumpkin puree, coconut milk, and vegetable broth. Stir until combined.
- Bring the mixture to a gentle simmer. Lower the heat and let it bubble for about 15-20 minutes while you prepare your rice.
- In a separate pot, cook brown rice according to package instructions. Once both soup and rice are ready, serve soup over rice in bowls.
- Drizzle extra coconut milk on top or garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 386
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 100mg
Keywords: Substitute ground turkey with chicken or chickpeas for a vegetarian option. Add vegetables like spinach or bell peppers for added nutrition. For an extra kick, incorporate cayenne pepper into the spice mix.