Recipe of the Week: Pumpkin Turkey Soup

Man Oh Man it's been odd weather up here, some days we see temps in the 60's and then it turns really cold ! On these days when it's gray, windy, only in the low 40's and busy the meal that works for is soup. Not just any soup mind you, a hearty stick-to-your-ribs soup and this one fits the bill wonderfully if I do say so myself. Besides tasting wonderful, it makes the kitchen smell wonderful as well and I love that.

Pumpkin Turkey Soup

1 pound turkey (I used ground this time but leftover cubed turkey would work as well)

1/2 cup summer squash diced

1/2 cup zucchini diced

1/2 cup onion diced

Garlic powder

Crushed red peppers

2 beef bouillon cubes

1 chicken bouillon cube

1 - 15 oz can pumpkin

1/2 cup heavy cream

Salt and pepper to taste

In a soup pot cook the turkey, onion,zucchini and summer squash. Drain fat and return to pot. Add the pumpkin, garlic, red peppers. In a separate bowl dissolve the 3 cubes into 3 cups of boiling water then add to soup pot. Cover and simmer for 20-30 minutes. Add cream and continue to simmer for 10-15 minutes longer.

You can also make this in the crock pot and walk away!

Makes 6-1 cup servings at 2.6 carbs per serving

So head out side and finish clearing the leaves, or bundle up and go hiking. Play outside with the kids in the snow or work on the Christmas shopping list and come home to the wonderful smell of this soup. You will not taste a strong pumpkin taste but the pumpkin will help to thicken it up nicely and add a needed nutritional boost to the soup. Enjoy - we did.