Sunday Supper: Tuscan Turkey Pumpkin Soup

November 25, 2012

Tuscan turkey pumpkin soup is an easy Sunday meal.  After spending an enormous amount of time in the kitchen preparing Thanksgiving dinner, you want the next couple days to be relaxing and stress-free.  This soup is perfect because it utilizes your turkey leftovers and other ingredients from the pantry.  You don't have to do any excessive chopping or stirring and it's finished in just under 30 minutes.  Enjoy this Tuscan turkey pumpkin soup with a slice of ciabatta bread and a sprinkling of parmesan cheese.

Tuscan Turkey Pumpkin Soup



1 cup Chopped Onion
1 teaspoon Minced Garlic
2 tablespoons Extra Virgin Olive Oil
2 (14.5 oz)s cans Chicken Broth
2 cups cubed Turkey
1 (15 oz) can Solid Pack Pumpkin
1 (15 oz) can Cannellini Beans
1/2 teaspoon salt
1/2 teaspoon dried Basil
1/4 teaspoon pepper
2 tablespoons Johnny's Garlic Seasonings
1/2 tablespoon Italian Seasonings
1/2 teaspoon Louisiana Seasoning or Crushed Red Pepper Flakes
2 larges Red Potatoes, cubed
Wondra Flour or Corn Starch
Grated Parmesan Cheese


In a large soup pot sauté the onion and garlic in the olive oil until tender. Stir in the broth, turkey, pumpkin, beans, potatoes and all of the spices. Bring to a boil and cook until the potatoes are tender and everything is heated. Thicken with some Wondra flour or corn starch to the desired thickness you like, then dish into bowls and garnish with Parmesan cheese.