This is the perfect pumpkin turkey soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, and it’s always a crowd-pleaser! It’s a little spicy, but the sour cream and Cheddar balance the flavors perfectly.
Pumpkin Turkey Soup
This is the perfect pumpkin turkey soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, and it's always a crowd-pleaser! It's a little spicy, but the sour cream and Cheddar balance the flavors perfectly.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- ½ cup diced jalapeño peppers
- 2 cloves garlic minced
- 1 pound ground turkey
- 4 cups chicken broth
- 2 cups pumpkin puree
- 2 cups shredded Cheddar cheese divided
- 8 ounce can tomato sauce
- 1 large tomato diced
- 1 ½ tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoons red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ cup sour cream
Instructions
- Heat olive oil in a large saucepan over medium heat. Sauté onion, bell peppers, jalapeño peppers, and garlic in hot oil until tender, about 10 minutes. Add turkey; cook and stir until crumbly and no longer pink, about 5 minutes.
- Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, black pepper, and cumin.
- Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining 1 cup Cheddar cheese and sour cream.
