turkey pumpkin soup

Due to our multi-national household, we make thanksgiving dinner twice. Why? Because we strongly believe in celebrating both of our backgrounds... and we love turkey. Really, its the latter but I will take a turkey dinner anyday. This also means I am ahead of all of our American family and friends with planning turkey leftovers. This time: turkey wraps with my cranberry sauce, turkey enchiladas, and turkey pumpkin soup. This soup really reminds me of tortilla soup with a thanksgiving twist.

I have been wanting to share this recipe since we made it... but B made it so that means I had to find out what he put in it!

I took better photos of this soup but I really like how this one turned out. Soup, salad, scones, red wine... and 2 football games. You would not want us to have to make a choice between the CFL and NCAA football.

2T evoo

1 onion, diced

1 head garlic, minced

1T cumin

6c vegetable stock

1 beer

1 1/2lb leftover turkey, chopped

1 small can pumpkin puree

1/2c salsa verde

2 chipotle peppers in adobo sauce, minced

1c frozen corn

1 can black beans, rinced

2t cilantro

grated cheddar & chopped avocado for toppings

Heat evoo in large pot. Add onion, garlic, and cumin. Cook for 2 minutes. Add stock, beer, turkey, pumpkin, salsa verde, peppers, corn, and beans. Bring to a boil. Add cilantro and serve immediately topped with cheddar and avocado.