The story of this Pumpkin Soup with Turkey and Kale begins two weeks ago at the grocery store.
I can’t quite remember why but that particular weekend I fond myself at the store early on a Saturday morning. The place was dead. I questioned why I wasn’t shopping at this time every week, especially after seeing all the meat department specials. Apparently, my local store marks all the previous day’s meat on sale, and I was first to take advantage of the two-for-one and manager coupons they stick on.
I made a killing that morning! One of the specials was a buy-one-get-one package of chicken legs which also had a manager’s $2 off sticker added. I ended up coming home with eight chicken legs for just under a buck!
They also had the lean ground turkey super cheap and stocked up on a couple of pounds.
The family decided to have the chicken legs this past Wednesday for dinner — we meal-plan together every weekend now, and it’s fantastic.
Anyway, we grilled the legs with BBQ sauce and served them with broccoli and beans. While cleaning up, the 13-Year-Old asked if I wanted to save the bones for soup. I was like, “Good idea!” because I wasn’t even thinking about it. Usually, I only make bone broth when I roast a whole chicken. It never occurred to me to do it when we only get legs.
The Bone Broth
So that night I covered the eight chicken legs with water and simmered them for about 24 hours. The resulting broth was some of the best I’ve ever made. I placed it in the fridge so I could skim off the fat when it cooled. Today I pulled it out and was shocked at how gelified it was.
Originally, I was planning on just freezing it for future use but our chilly weather inspired me to put it good use today. It is TOTALLY soup weather out there. The wind is whipping.
Anyway, I pulled together this Pumpkin Soup with Turkey and Kale with what I could find in the fridge and pantry. The result is a warm bowl of awesome. I just enjoyed a cup and I’ll be bringing it for lunches all week since this is another one of those dishes the family will never get behind.
Pumpkin Soup with Turkey and Kale
Yield 9 cups
Warm spices mix with pumpkin puree, ground turkey, kale and a creamy can of coconut milk.
- 2 cups broth
- 1 15oz can of pureed pumpkin
- 1 15oz can of lite coconut milk
- 1 small onion (150g chopped)
- 1lbs lean ground turkey
- 1/4 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground sage
- 3/4 tsp ground white pepper
- healthy pinch of salt
- 150g raw kale chopped
Put the broth, canned pumpkin, and coconut milk in a soup pot over medium heat and stir until combined.
While the pumpkin-broth is warming, brown the ground turkey with the chopped onion and all the spice in a skillet.
Once the turkey is cooked through add skillet content to the pumpkin-broth.
Add the chopped kale and cook for at least 15 more minutes.
- White pepper is my new favorite spice. It adds such a mild warmness to dishes like this and combines well with allspice, nutmeg and sage.
- I didn't have any but a sprinkle of pepitas on top when serving would be perfect.
- I'm always hesitant to post nutritional information (NI) when I use homemade bone broth because I really don't know how to calculate its macros. So what I do is use the numbers of a store brand bone broth when calculating. If you use another broth you may want to calculate your own NI. That is if it matters to you. I tend not to worry about too much about discrepancies like this. It's just good home cooking. 🙂
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 7 g
Total Carbohydrates 9 g
Dietary Fiber 2 g
Sugars 3 g
Protein 13 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.