Pumpkin Turkey Soup + Grilled Cheese
This creamy pumpkin soup gets a protein punch from ground turkey and fiber boost from added beans. It’s the perfect mix of nostalgic vibes meets modern flair!
When paired with a gooey grilled cheese with crisp, toasted bread it’s a meal that is sure to please both your taste buds and tummy.
It’s a triple threat that comes together in just 20 minutes, is meal prep friendly and freezable. What’s not to love!?
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Ingredients
Directions
- In a blender, combine pumpkin purée, cottage cheese, beans, a splash of chicken broth, onion powder, and garlic powder. Blend until smooth.
- Spray a pot with nonstick spray and brown the ground turkey over medium heat, about 5–7 minutes.
- Add the blended pumpkin mixture and remaining broth to the pot. Stir and simmer until warmed through. Add more water or broth to reach desired consistency.
- While the soup simmers, make the grilled cheese: place cheddar between two slices of bread and spread mayo on the outside of both slices. Cook in a warm pan for 3–5 minutes per side, or until bread is golden and cheese is melted.
- Serve the warm soup with the gooey grilled cheese and enjoy!
Notes
- Freezing instructions: Cool soup completely, transfer to a freezer-safe container, and freeze for up to 3 months.
- Thaw overnight in the fridge and reheat on the stovetop or in the microwave. (Grilled cheese is best made fresh.)
- You may swap cheddar in the grilled cheese for any type you prefer.
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