This is the perfect soup for a chilly evening or a fall afternoon. I have been asked for this recipe over and over again, it's always a crowd pleaser! It's a little spicy, but the sour cream and cheddar balance out the flavors perfectly.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat. Saute onion, bell peppers, jalapeno peppers, and garlic until tender, about 10 minutes. Stir in turkey and cook until no longer pink, about 5 minutes.

  • Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, pepper, and cumin.

  • Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining Cheddar cheese and sour cream.

Cook's Note:

Ground chicken can be used instead of turkey.

Nutrition Facts

438.8 calories; 29 g protein; 20.6 g carbohydrates; 107.8 mg cholesterol; 1672.8 mg sodium. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0