Description
Turkey Pumpkin Curry Soup with Rice is a warm, comforting dish that combines creamy pumpkin and savory turkey, perfect for cozy evenings and family gatherings.
Ingredients
Scale
- 1 lb ground turkey
- 1 cup canned pumpkin puree
- 1 can (13.5 oz) coconut milk
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 cup jasmine or basmati rice (cooked)
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic and ginger.
- In a large pot over medium heat, add oil and sauté the diced onion until translucent. Add minced garlic and ginger to the pot and cook until fragrant.
- Add ground turkey to the pot and cook until browned, breaking it into smaller pieces as it cooks through.
- Stir in canned pumpkin puree and curry powder; mix well until combined.
- Pour in coconut milk and vegetable broth, stirring constantly. Bring the mixture to a gentle simmer.
- Cook rice separately according to package instructions. To serve, ladle soup over cooked rice in bowls.
Nutrition
- Serving Size: 1 bowl (480g)
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Customize your soup by adding spinach or swapping turkey for chicken. For extra flavor, try including red pepper flakes or garam masala. This soup stores well in an airtight container in the fridge for up to three days.