When the holiday chaos clears and the fridge is packed with leftovers, I like to get creative. Enter Turkey Pumpkin Curry Soup with Rice—a quick, flavorful, and deeply satisfying recipe that turns leftover turkey into the star of a creamy, spiced bowl of fall comfort food.
This pumpkin curry soup is cozy without being heavy, thanks to pumpkin puree and coconut milk creating a velvety base. Add in curry powder, ginger, and just the right amount of cayenne for a little kick, and suddenly that leftover turkey feels brand new. The best part? This is a 20-minute wonder, making it ideal for weeknights when you’re tired of turkey sandwiches but still want something warm and filling.
Whether you’re curled up with a blanket, serving a post-holiday dinner, or simply craving a hearty turkey rice soup with a seasonal twist, this dish has you covered. Plus, it’s one of those recipes that makes your kitchen smell so good, the neighbors will wish they were invited.
Why You’ll Love This Turkey Pumpkin Curry Soup
-
Ready in just 20 minutes—because who has time for complicated after the holidays?
-
Combines pumpkin curry soup creaminess with the hearty feel of turkey rice soup.
-
Perfect way to reinvent leftover turkey into something fresh and flavorful.
-
Cozy fall comfort food with a spicy, warming kick.
Ingredients
-
960 ml (4 cups) sodium-reduced turkey broth
-
400 g (1 can / 14 oz) pumpkin puree
-
30 g (2 tbsp) curry powder
-
5 g (1 tsp) cayenne powder
-
1 tsp fresh grated ginger
-
1 tsp pumpkin pie spice
-
1 tsp salt
-
240 ml (1 cup) water
-
280 g (2 cups) shredded, cooked turkey
-
400 ml (1 can / 14 oz) coconut milk
-
370 g (2 cups) Minute Instant White Rice
Steps
-
In a large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne, ginger, pumpkin pie spice, salt, and water. Stir and bring to a boil over medium-high heat.
-
Once boiling, stir in shredded turkey and coconut milk. Return to a gentle boil.
-
Reduce heat to medium-low and cook 5–8 minutes until turkey is heated through and flavors blend.
-
Stir in Minute Instant White Rice. Cover, remove from heat, and let stand 5 minutes until rice softens.
-
Stir gently, taste, and serve hot.
Tips for Making This Pumpkin Curry Soup Extra Delicious
-
Adjust the heat. Love spice? Add extra cayenne or a pinch of chili flakes. Cooking for kids? Cut the cayenne in half.
-
Make it creamier. For an extra silky soup, blend the base (before adding turkey and rice).
-
Switch up the protein. No turkey on hand? Use shredded chicken, or even chickpeas for a vegetarian twist.
-
Rice swap. Minute rice makes this super fast, but you can use leftover cooked rice or even quinoa.
A Little Kitchen Story
The first time I made this soup was the week after Thanksgiving. My fridge was like a game of Jenga—containers stacked to the brim with leftover turkey, pie, and stuffing. My family was on day three of turkey sandwiches, and the complaints started rolling in (“Do we really have to eat turkey again, Mom?”).
So, I grabbed some pantry staples—pumpkin puree, coconut milk, and curry powder—and decided to shake things up. When I served it, my daughter took a bite and said, “This doesn’t taste like leftovers at all—it tastes fancy!” That was all the validation I needed. Now, it’s my go-to way of making leftover turkey exciting again.
What to Serve with Turkey Pumpkin Curry Soup
This soup is filling enough on its own, but a couple of sides make it even better:
-
Warm naan bread or crusty rolls for dipping.
-
A simple side salad with a light vinaigrette to balance the richness.
-
For a fun twist, pair it with roasted Brussels sprouts or sweet potatoes.
How to Store
-
Refrigerator: Store in an airtight container up to 4 days. The flavors deepen as it sits, so leftovers taste even better.
-
Freezer: Cool completely and freeze in portions for up to 2 months.
-
Reheating tip: Add a splash of broth or coconut milk when reheating to keep it silky and prevent the rice from getting too thick.
FAQs
Can I make this pumpkin curry soup vegetarian?
Yes! Just use vegetable broth and swap turkey for chickpeas or lentils.
What if I don’t have coconut milk?
You can use heavy cream or a dairy-free alternative like oat cream, though coconut milk adds the best flavor.
Can I use brown rice instead of instant white rice?
Yes, but cook it separately and stir it in at the end since brown rice takes longer to cook.
Is this soup freezer-friendly?
Absolutely! Just let it cool, store in freezer-safe containers, and thaw in the fridge overnight before reheating.
Bringing It All Together
If you’re looking for a way to breathe new life into turkey leftovers, this Turkey Pumpkin Curry Soup with Rice is your answer. It’s rich, creamy, slightly spicy, and deeply comforting—the kind of fall comfort food that makes you excited for turkey all over again. Whether it’s the week after Thanksgiving or just a chilly night when you need something cosy, this pumpkin curry soup is a fast favourite you’ll come back to again and again.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Turkey Pumpkin Curry Soup
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
This Turkey Pumpkin Curry Soup with Rice is a creamy, spiced, and comforting fall recipe that reinvents leftover turkey into a whole new meal. With pumpkin puree, coconut milk, curry spices, and quick-cooking rice, this 20-minute soup is cozy, flavorful, and perfect for chilly nights or post-holiday dinners.
Ingredients
-
960 ml (4 cups) sodium-reduced turkey broth
-
400 g (1 can / 14 oz) pumpkin puree
-
30 g (2 tbsp) curry powder
-
5 g (1 tsp) cayenne powder
-
1 tsp fresh grated ginger
-
1 tsp pumpkin pie spice
-
1 tsp salt
-
240 ml (1 cup) water
-
280 g (2 cups) shredded, cooked turkey
-
400 ml (1 can / 14 oz) coconut milk
-
370 g (2 cups) Minute Instant White Rice
Instructions
-
In a large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne, ginger, pumpkin pie spice, salt, and water. Stir and bring to a boil over medium-high heat.
-
Once boiling, stir in shredded turkey and coconut milk. Return to a gentle boil.
-
Reduce heat to medium-low and cook 5–8 minutes until turkey is heated through and flavors meld.
-
Stir in Minute Instant White Rice. Cover, remove from heat, and let stand 5 minutes until rice softens.
-
Stir gently, taste, and serve hot.
Notes
Adjust cayenne to control spice level.
Blend the soup base before adding turkey and rice for a creamier texture.
Swap turkey with chicken, chickpeas, or lentils for variety.
Minute rice keeps it quick, but leftover cooked rice or quinoa works too.
Add a splash of broth or coconut milk when reheating to keep the soup silky.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soups / Fall Recipes
- Method: Stovetop / One-Pot
- Cuisine: Fusion (American / Indian-inspired)