Turkey Wild Rice Pumpkin Soup

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I found this recipe in the favorite brand names cookbook and posted it before trying it. After i made it, i am glad that i posted. I have the ingredient listing below as the book called for, but i wound up adding an extra half cup of cream after a reader suggested that it was neither a broth nor cream soup and i thought it rounded it out nicely. I also followed the advice of another reviewer and used pumpkin pie filling instead of solid pack pumpkin and then skipped the cinnamon and i thought it was great. I hope you enjoy it! (ps - i freezes and thaws pretty good. I had it frozen for 5 months and it held up well when i reheated it)

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Steps

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Cook and stir margarine , onions and celery in dutch oven over medium heat until vegetables are crisp-tender , about 5 minutes.

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Add broth and pumpkin.

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Bring to a boil.

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Reduce heat and simmer 5 minutes.

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Stir in turkey , rice , half and half , salt and cinnamon.

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Heat to serving temperature.

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Do not boil.

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Ingredients

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margarine, onion, celery, chicken broth, solid-pack pumpkin, cooked turkey, cooked wild rice, half-and-half, seasoning salt, ground cinnamon