After 400+ posts, this soup is by far the simplest–yet still tasty–of all soups we have ever posted. It has just TWO main ingredients, yet both ingredients bring a lot of flavour and go together well. Although it’s possible to add other ingredients, such as apricot kernels, I intentionally kept this quick and simple and served to my family for dinner. Everyone agreed it was still yummy.
You may have noticed that around Thanksgiving and Christmas time, we always post turkey soups because that’s when we have readily available turkey bones on hand– delicious leftovers from the festivities. Turkey is one of the leanest meats to use for soups yet is often overlooked or forgotten — so next time you eat turkey, remember to save the bones for soup!
Turkey Pumpkin Soup
Recipe Type: Soup
Serves: 8 bowls
1 turkey bones
1/4 pumpkin (medium size) cut into chunks
1.5 L water
Salt to taste
Bring water and turkey bones to a boil in a large pot
Boil on medium about 1 hour
Regularly scoop off any foam that may rise to the surface
A continuation of using leftovers (because you know how the holidays are!). Using the carcass of a whole turkey, including a lot of leftover meat, I stewed this delicious, wholesome and warming congee for the family.
It actually turned out way better than I expected and was delicious! I didn’t use the whole turkey shell, but instead used half (whole would have been too much and too big for the pot).
With only these two ingredients (turkey and conpoy), you’re able to make a wonderful congee base and add whatever you like – salted/preserved eggs, preserved veggies, eggs, pork floss, chives, anything!
A great and sometimes different meat for your soups. I often use them frozen (stored in my freezer for a few months) and on a rainy day when I can’t get myself to the market. Turkey meat is not as common in Asia, but in North America, you can buy them by the bulk at your local supermarket. I love it when the meat is boil to the point of being soft and can be removed and eaten as part of your soup (dipped in a little bit of soy).
What is this?
The leg/thigh portion of a large domestic bird that is larger than the chicken
Turkey legs look like chicken legs (or drumsticks) but are larger in size
It is often consumed during Christmas in many parts of the world and for Thanksgiving in North America
Turkey legs can be found both frozen and fresh in various supermarkets
Turkey meat is also found in forms of turkey bacon and sausages
How do I prepare it?
Wash the legs in warm water
Can be used directly in soups as a whole leg
Where can I buy this?
Available in most western supermarkets
What is the cost?
On average, turkey legs can cost around $1-2 CAD dollars per pound and varies on type, breed and availability of the meat
Excellent source of carbohydrates and protein
Good source of Vitamin B
Dark meat is known to have more fat than white meat (and therefore not as healthy) – simply use an oil remover
Chicken thighs are an ideal substitute for turkey legs/thighs
any other part of the chicken
any other part of the turkey
Frozen turkey legs can be kept and used within 4-6 months