Ingredients Jump to Instructions ↓

  1. 3, 6-inch corn tortillas, cut in strips

  2. 2 tbsp cooking oil

  3. 1 cup purchased red or green salsa

  4. 2, 14-ounce cans reduced sodium chicken broth

  5. 2 cups cubed cooked turkey

  6. 1 large zucchini, coarsely chopped

  7. Lime wedges

  8. Sour cream and cilantro

Instructions Jump to Ingredients ↑

  1. Cut the corn tortillas into long strips and cook them in a skillet until they turn crisp. In a saucepan, mix the chicken broth and salsa, put on medium high heat and bring to a boil. Then, add the turkey and zucchini and heat for a while. While serving, top or garnish with the tortilla, cilantro and lime wedges.

  2. Turkey Vegetable and Herb Dumpling Soup Ingredients 8 cups turkey broth 4 cups roasted turkey meat, skinless 1 (10 oz) can of diced tomatoes 1 celery stalk (medium)

  3. carrot (medium), diced 1 turnip, peeled and diced 1 onion (medium), diced 4 tsp dried parsley, divided 1 bay leaf 1 ½ Cup flour 2 tsp baking powder 3/4 tsp salt ½ tsp dried rosemary 3 tbsp solid shortening ¾ cup milk Directions In a saucepan, add the turkey broth, tomatoes, celery, turnip, onion and carrots. Sprinkle some celery and add the bay leaf. Cover the saucepan and cook on low heat for around 6 hours. Once it has cooked well, add the turkey meat to the saucepan and cook for another hour. In a bowl, add the flour, salt, milk, rosemary, parsley and baking powder and mix well into a dough. Then, make round shaped dumplings out of the dough and drop it into the saucepan. Cover the saucepan and cook for 20 minutes until the dumplings become coarse.

  4. Pumpkin Coconut Soup Ingredients 1 onion, diced 3 tbsp vegan margarine 2 cups vegetable broth 1, 14 ounce can coconut milk 1, 15 ounce can pumpkin ½ tsp curry ½ tsp ginger Salt Directions In a large saucepan, saute the onions in margarine for 5 minutes until they turn soft. Add the rest of the ingredients to the saucepan and stir to mix them well. Cook on low heat, stir occasionally and simmer for 15 minutes. Serve with a garnishing of your choice.

  5. Healthy Thanksgiving Soup Recipes Onion and Pumpkin Soup Ingredients 14 oz onions, peeled and sliced into thin strips 3 tbsp butter ½ cup dry white wine 3, ½ cup rich chicken broth Salt 1, 15 ounce can pumpkin Black pepper 1 garlic clove 1 tbsp olive oil 8 slices of bread ½ cup grated cheese Directions Place the onion in a pot with some butter at the bottom to soften them. Then add the wine, salt , pepper and chicken broth to the pot and cook for about half an hour. Preheat a broiler, add some oil to it and add peeled, crushed garlic to it. Stir the garlic cloves in the oil and spread this mixture over the slices of bread. Then toast the slices of bread under the broiler. While serving the soup, place a slice of bread on top of the bowl and sprinkle the grated cheese over them.

  6. Sweet Potato Ginger Soup Ingredients 1 tbsp flour 2 quarts ice water 2 ½ pounds sweet potato Boiling water ½ tsp salt 1 tsp shredded ginger 1 pint milk 1 pint half and half ¼ cup sugar 1 tbsp brandy 2 tsp chopped mint Directions In a large bowl, mix the flour and ice water to form a paste. Peel and cut the sweet potatoes into half, drop them into the flour and water mixture and let them stay for around 5 minutes. Then, remove them from the mixture and place them in a pot containing boiling water. Add salt and some fresh ginger to it and boil until potatoes turn tender. Then remove the potatoes, retain the liquid, and process them in a blender. Pour the whipped liquid into the retained liquid and mix into a thick consistency. Add the rest of the ingredients, cook over low heat for 10 minutes and serve garnished with mint.

  7. Healthy Pumpkin Soup Recipe For Thanksgiving Corn and Pumpkin Soup Ingredients 1 large onion 1 large potato, peeled and diced 4 cups skim milk 1 bay leaf ½ tsp ground nutmeg 1 pound canned corn 1 tbsp cornstarch 3 tbsp cold water 4 tbsp unsweetened yogurt Salt and pepper 3 ½ ounces lean ham or turkey, diced 2 tbsp snipped fresh chives Directions In a large saucepan add the onion, potato, bay leaf, nutmeg, pumpkin and half the corn along with the milk. Cover and bring to a boil, stirring occasionally and then simmer for 15 minutes. Take it off the heat and remove the bay leaves from it to let it to cool for a few minutes. Then, pour it into a blender and process for 5 minutes. Pour the processed mixture into a saucepan. Then mix the cornstarch with water, make a fine paste and pour it into the saucepan. Bring it to a boil and then season with some salt and pepper. When the soup cools down a bit, stir in some yogurt and serve.

  8. So these were some of the soup ideas that you can refer to for preparing your appetizers this thanksgiving. You can also make use of leftovers to make delicious and easy pumpkin soup recipes and other thanksgiving recipes. Enjoy!

  9. By Dhanya Joy Tweet


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