Savory Miso Pumpkin Turkey Soup

This Savory Miso Pumpkin Turkey Soup beautifully marries the rich, traditional flavors of turkey broth with the warm sweetness of pumpkin puree and the umami depth of miso. The result is a comforting, creamy soup that is both nourishing and satisfying, perfect for chilly days. It's a great way to use leftover turkey broth and is naturally gluten-free and dairy-free.

Ingredients:

• 4 cups turkey broth
• 1 cup pumpkin puree
• 2 tablespoons white miso paste
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 1 teaspoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• 1/4 teaspoon cayenne pepper (optional)
• 2 green onions, sliced (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, stirring for an additional minute until fragrant.
3. Pour in the turkey broth and bring to a gentle simmer.
4. Stir in the pumpkin puree and miso paste, whisking until the miso is fully dissolved.
5. Season the soup with soy sauce, salt, pepper, and cayenne pepper if desired. Let it simmer for about 15 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if necessary. Remove from heat.
7. Serve hot, garnished with sliced green onions and fresh cilantro.