I had two small cans of pumpkin and a lot of dark meat left over from Thanksgiving. I followed the recipe, except that I roasted my canned pumpkin puree with the oil and a little dried onion as I was out of fresh.
Since I'd used two cans of pumpkin, the soup turned out a little too thick and I added 2% milk - about 2 cups - to reach a veloute consistency. Then I added about two cups of minced leftover turkey and about 1 tsp garlic salt and a touch of white pepper. The flavor of the soup held up admirably in spite of what must have been extra pumpkin on my part and I fell in love with this recipe. It's a keeper and worthy to pass on to friends and relatives. Kudos.
Was this review helpful?
2 users found this review helpful
I had two small cans of pumpkin and a lot of dark meat left over from Thanksgiving. I...