It’s delicious, hearty and appreciates every part of the wonderful turkey who gave its life for us to enjoy. Put a few days worth into the refrigerator and freeze the rest to enjoy the whole holiday season!

Prep Time: 30 mins

Cook Time: 1 hour

Total Time 1 hour 30 mins

Serving: 6

Ingredients   

• 1 whole turkey
• 12 cups water
• 1 medium pumpkin, peeled, seeds removed and cut into bit-sized chunks
• 1 onion, diced
• 1 cup quinoa
• 3 stalks celery, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp dried thyme
• 1 tsp dried sage
• Sea salt and pepper, to taste
• 2 cups spinach
• 1 1/2 cups milk alternative
• 1 cup pumpkin puree
• 1-2 tbsp cinnamon

Instructions

1. After the turkey is cooked, remove any last turkey meat from the bones and shred.
2. Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender for about 20-25 minutes.
3. Add the spinach, milk alternative, cinnamon, and pumpkin puree to the soup, simmering until everything is heated through, about 5-7 minutes.