Turkey and Butternut Pumpkin Soup

    48 minutes

    This spicy soup uses spiralised butternut pumpkin instead of traditional noodles and leftover roast turkey instead of chicken to create a modern twist on an old favourite!

    1 person made this

    Serves: 8 

    • 6 cups low salt chicken stock
    • 3 celery stalks, chopped
    • 1/2 onion, chopped
    • 1 teaspoon chopped garlic
    • 3/4 teaspoon oregano
    • 1/4 teaspoon ground chipotle chilli pepper, or to taste
    • 3/4 butternut pumpkin, peeled and sliced into spirals
    • 275g diced cooked turkey
    • 1 teaspoon freshly chopped coriander, or more to taste

    Preparation:20min  ›  Cook:28min  ›  Ready in:48min 

    1. Combine chicken stock, celery, onion, garlic, oregano and ground chilli pepper in a large pot; bring to the boil. Cover and reduce heat; simmer until vegetables are softened, about 20 minutes.
    2. Stir butternut pumpkin and turkey into the soup mixture; simmer until turkey is heated through, 3 to 5 minutes. Garnish with fresh coriander.

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    Reviews in English (7)


    I am this soup's biggest fan. It is on our table weekly. Probably one of the most versatile and easiest recipes around, you can't screw it up. I've made it using chipotle paste when I was out of ground. I've subbed tofu for the turkey, too. I have found that making the broth way ahead of time, even freezing it, then adding the squash a few minutes before serving, really brings out the flavor. I add sliced avocado and it gives the soup a cool, smooth touch. I've even added guacamole and never even got arrested. This soup rocks! Thank you for the recipe.  -  13 Aug 2016  (Review from Allrecipes USA and Canada)


    The flavor is perfect! It was very easy to make. I will definitely make this again!  -  14 Jan 2018  (Review from Allrecipes USA and Canada)


    I just got a new spiralizer so was looking for new recipes. Since I had left over turkey this was the perfect recipe. And my family all loved it.  -  11 Jan 2018  (Review from Allrecipes USA and Canada)