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Thanksgiving Soup Ideas

Soups are the best appetizers one can serve during a Thanksgiving feast, as they are light, tasty, and healthy. Let's see some soup recipes that are specially made during this holiday.
Dhanya Joy Nov 22, 2018
During Thanksgiving food is a very important aspect, as everyone in the family looks forward to enjoying a tasty feast. To enjoy the food prepared, it is important that you first build up the appetite of the guests by serving some delicious appetizers. There are a number of appetizers like soups, tarts, dips, bruschetta, and salads.
For a more healthy option, there are many types of soups that you can prepare quickly and easily. Here are some soup recipes that you can use for your thanksgiving celebration.

Turkey and Tortilla Soup

♦ Corn tortillas, cut in strips, 3 (size-6 inch)
♦ Cooking oil, 2 tbsp.
♦ Purchased red or green salsa, 1 cup.
♦ Reduced-sodium chicken broth, 2 (14 oz.) cans
♦ Cubed cooked turkey, 2 cups
♦ Zucchini, coarsely chopped, 1
♦ Lime wedges
♦ Sour cream and cilantro
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.

Turkey Vegetable and Herb Dumpling Soup

♦ Turkey broth, 8 cups
♦ Roasted turkey meat, skinless, 4 cups
♦ Diced tomatoes, 1 (10 oz.) can
♦ Celery, 1 stalk
♦ Carrot, diced, 1
♦ Turnip, peeled and diced, 1
♦ Onion, diced, 1
♦ Dried parsley, divided, 4 tsp.
♦ Bay leaf, 1
♦ Flour, 1 ½ cup
♦ Baking powder, 2 tsp.
♦ Salt, ¾ tsp.
♦ Dried rosemary, ½ tsp.
♦ Solid shortening, 3 tbsp.
♦ Milk, ¾ cup
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.

Pumpkin Coconut Soup

♦ Onion, diced, 1
♦ Vegan margarine, 3 tbsp.
♦ Vegetable broth, 2 cups
♦ Coconut milk, 1 (14 oz.) can
♦ Pumpkin, 1 (15 oz.) can
♦ Curry, ½ tsp.
♦ Ginger, ½ tsp.
♦ Salt
In a large saucepan, sauté 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.

Onion and Pumpkin Soup

♦ Onions, peeled and sliced into thin strips, 14 oz.
♦ Butter, 3 tbsp.
♦ Dry white wine, ½ cup
♦ Rich chicken broth, 3 ½ cup
♦ Salt
♦ Pumpkin, 1 (15 oz.) can
♦ Black pepper
♦ Garlic, 1 clove
♦ Olive oil, 1 tbsp.
♦ Bread, 8 slices
♦ Cheese, grated, ½ cup
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.

Sweet Potato Ginger Soup

♦ Flour, 1 tbsp.
♦ Ice water, 2 qt.
♦ Sweet potato, 2 ½ lb.
♦ Boiling water
♦ Salt, ½ tsp.
♦ Ginger, shredded, 1 tsp.
♦ Milk, 1 pt.
♦ Half and half, 1 pt.
♦ Sugar, ¼ cup
♦ Brandy, 1 tbsp.
♦ Chopped mint , 2 tsp.
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 on low heat for 10 minutes and serve garnished with mint.

Corn and Pumpkin Soup

♦ Onion, 1 large
♦ Potato, peeled and diced, 1 large
♦ Skim milk, 4 cups
♦ Bay leaf, 1
♦ Ground nutmeg, ½ tsp.
♦ Canned corn, 1 lb.
♦ Cornstarch, 1 tbsp.
♦ Cold water, 3 tbsp.
♦ Unsweetened yogurt, 4 tbsp.
♦ Salt and pepper
♦ Lean ham or turkey, diced, 3 ½ oz.
♦ Snipped fresh chives, 2 tbsp.
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.