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
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960 ml (4 cups) sodium-reduced turkey broth
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400 g (1 can / 14 oz) pumpkin puree
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30 g (2 tbsp) curry powder
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5 g (1 tsp) cayenne powder
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1 tsp fresh grated ginger
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1 tsp pumpkin pie spice
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1 tsp salt
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240 ml (1 cup) water
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280 g (2 cups) shredded, cooked turkey
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400 ml (1 can / 14 oz) coconut milk
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370 g (2 cups) Minute Instant White Rice
Instructions
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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.
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Once boiling, stir in shredded turkey and coconut milk. Return to a gentle boil.
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Reduce heat to medium-low and cook 5–8 minutes until turkey is heated through and flavors meld.
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Stir in Minute Instant White Rice. Cover, remove from heat, and let stand 5 minutes until rice softens.
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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)