Pumpkin Turkey Sage Soup is easy, healthy, homemade and with simple directions.
YOU CAN DO THIS! Easy steps just as easy as Pumpkin Pancakes!
Naturally dairy and gluten-free, warm and cozy, with chunky bites!
Family-friendly fall soup recipe, just as good as Beet Soup!
How to make Pumpkin Turkey Sage Soup
YOU can make this and I give you step by step pictures, to make this an easy healthy soup recipe!
Featured main characters are pumpkin, turkey and sage.
OHH, I also added coconut milk to add a creamy dairy-free twist.
Not pictured is a small red onion, so don’t forget that! (I had one already cut in the fridge).
All ingredients are in the recipe card down below that you can save, pin or print off!!
(Optional: can trade for cans of pumpkin puree, which I have tried. It does give a slightly different taste but still good!)
Video Guide to make it easy for YOU!!
Instructions
Start by preheating the oven to 400F.
First, rinse off a medium size pumpkin and cut off the top and stem, which we will use as a lid.
Use a spoon to scrape out the seeds and feel free to hand remove some of the stubborn ones.
Now place de-seeded whole pumpkin and top down in baking dish with about an inch of water.
Drizzle oil and hand coat pumpkin to help it soften.
Cover with foil and leave a small slot on top open.
Put in the oven and bake approximately 50 minutes.
The goal is to not over cook and keep the shell intact for soup placement and display!
Rinse and halve your potatoes and boil for 12-15 minutes.
I left the peels on for healthy benefits of fiber.
Peel sweet potato and cut into small cubes.
Rinse and dice your celery into small pieces.
Slice and dice your onion. Woah, my eyes were watering with this step!
Now we are going to brown the turkey in our soup pan.
Go ahead and add about an inch of broth to help with cooking the turkey by adding this moisture.
Take a spoon an keep breaking the meat apart.
Placing a lid on will assist in cooking evenly, without evaporating out our veggie broth.
Make sure to break the brown turkey into small pieces. A metal spatula may help.
Strain the potatoes and pour into the soup pot.
Now add the remainder of healthy ingredients!! Sweet potato, celery, onion, broth, coconut milk, paprika, garlic powder, and sea salt. (wait on the sage)
Mix all together and place on medium heat for about 12-15 minutes with a lid on.
We are aiming to soften the rest of our veggies.
Now our pumpkin should be close to done! Let it cool for a few minutes without the foil.
Carefully remove oil off the pumpkin with a paper towel while cooling because we want to keep the shell shape stiff.
This is important, if you are planning to display your healthy soup with a beautiful presentation.
To remove the insides of our cooked pumpkin, use a heat resistant glove, and spoon out the stringy orange stuff.
It does not have to perfectly removed as that we want to keep the shape of the shell, so leave a little flesh behind.
It should yield about 2 cups or so depending on size.
Scoop your pumpkin flesh in blender and add just enough water to help blend.
Maybe 1/4 cup or of water will do the trick.
Put your mix into the soup pot and mix together.
Feel free to use a metal spatula to mash some of the soup.
I preferred it chunky!!
But for those with textures preference, it’s just an idea.
Drop in your fresh sage and cover with the lid.
Drop to low temperature and simmer for about 10 minutes.
Let your pumpkin soup rest and cool uncovered for 10 minutes.
You can carefully use a coffee cup and place your soup into a pumpkin shell for a fun presentation!
Or serve your pumpkin turkey soup, in a cozy serving bowl, with a warm blanket on your feet.
If you loved this healthy, Pumpkin Turkey Soup…
Try this Chickpea Chunky Tomato Soup!!
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Pumpkin Turkey Sage Soup
Equipment
- 1 large soup pot
- 1 medium pot
- 1 blender
Ingredients
- 1 medium pumpkin raw, whole
- 2 pound ground turkey
- 1/2 package sage fresh
- 64 ounce vegetable broth or 48 ounces for thick and creamy
- 27 ounces coconut milk 13.5 ounce each can
- 1.5 lb small red potatoes skins on, halved
- 1 large sweet potato fresh, peeled, small chunks
- 1 cup celery fresh, chopped
- 3/4 cup red onion fresh, diced
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp sea salt
Instructions
- Preheat the oven to 400°F.
- Rinse the pumpkin. Cut off the top (keep it as a lid). Scoop out the seeds.Place the pumpkin and its “lid” into a baking dish. Add about 1 inch of water to the dish.Drizzle lightly with oil and rub to coat.Cover loosely with foil (leave a small vent).Bake for about 50 minutes, until the shell has softened but still holds its shape.
- Cut red potatoes into chunks (peels on).Boil both for 12–15 minutes, then drain.
- Peel the sweet potato and cut into small cubes.Dice the celery and onion.
- Add the cooked potatoes, sweet potato, celery, onion, remaining broth, coconut milk, paprika, garlic powder, and sea salt to the pot.Stir and cook on medium heat for 12–15 minutes, covered, until vegetables are softened.
- Let the baked pumpkin cool slightly.Scoop out most of the flesh (leave some inside to maintain the bowl shape).Add the pumpkin flesh to a blender with about ¼ cup water, just enough to help blend.Blend until smooth and add to the soup. Stir to combine.
- Add fresh sage leaves. Reduce heat to low and simmer 10 minutes.
- Let rest uncovered 10 minutes before serving.Ladle soup into bowls or spoon into the hollow pumpkin for a beautiful presentation.
Video
Notes
Nutrition
