Creamy Pumpkin (or Squash or Sweet Potato) and Turkey Soup

Categories: soup- stew- chili

Ingredients

• 1 medium white onion, peeled and chopped
• 2 Tbsp. butter
• 4 cups chicken broth OR turkey stock, divided
• 1 (150z.) can pumpkin puree OR 2 cups pureed butternut squash or mashed sweet potatoes
• 1/4 to 1/2 tsp. ground ginger
• Salt and freshly ground black pepper, to taste
• Dash of ground red pepper, or to taste
• 2 cups shredded or sliced leftover turkey
• 1 cup heavy cream

Directions

1. In a medium pot, sauté onion in butter until tender. Add 2 cups of the chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
2. Transfer mixture to blender or food processor. Process until smooth.
3. Return mixture to pot. Add remaining broth and pumpkin puree, whisk together until smooth. Add cinnamon, ginger, salt and black pepper and ground red pepper; stir well. Bring to a boil, cover, reduce heat, and simmer 10 minutes, stirring occasionally.
4. Add turkey; stir in cream and heat through. Do not boil.

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