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Hearty Pumpkin Salsa Soup


  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 1 ½ cups pumpkin, in ½" cubes
  • 1 lb ground turkey
  • 2 cups chicken or turkey stock, divided
  • 1 jar Mrs. Renfro's Pumpkin Salsa
  • 1 15.5 oz. great northern beans, drained
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp poultry seasoning


  • In a large pot, over medium heat, add 2 tbsp olive oil, onion and pumpkin.
  • Sauté until onions are translucent.
  • Remove veggies and set aside.
  • Add 1 tbsp olive oil and ground turkey to pot, cook thoroughly draining any excess water.
  • Add veggies back to pot and 1 cup chicken stock to deglaze.
  • Add salsa, beans, spices and remaining stock to mixture.
  • Bring to boil and then turn heat down and simmer for 20 minutes.
  • Options for heartier soup, add 2 cups chopped kale or spinach, cook until wilted.

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Posted in Lunch, Pumpkin Salsa, Vegetables

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