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pumpkin turkey sage soup featured with wooden spoon

Pumpkin Turkey Sage Soup

Smarty Plants Recipes
A healthy, Pumpkin Turkey Sage Soup with easy directions. Naturally dairy and gluten-free cozy soup with chunky bites! Family-friendly fall recipe!
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 8
Calories 495 kcal

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.
  • Add 1 inch of broth to soup pot, cover, and cook while breaking up the turkey.
  • Cut red potatoes into chunks (peels on).
    Boil both for 12–15 minutes in a separate pot, 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 soup 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

Pumpkin Turkey Sage Soup | Easy Peasy Recipe

Notes

(Optional: trade for 2-15 ounce cans of pumpkin puree)

Nutrition

Serving: 1gCalories: 495kcalCarbohydrates: 45gProtein: 33gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 62mgSodium: 1480mgPotassium: 1741mgFiber: 6gSugar: 15gVitamin A: 37630IUVitamin C: 35mgCalcium: 112mgIron: 6mg
Keyword dairy and gluten free, fall recipe, ground turkey, healthy soup, pumpkin, pumpkin turkey soup, sage, simple
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