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Gluten Free Turkey Vegetable Soup with Pumpkin Dumplings

Ingredients


1 - Turkey Vegetable Soup with Pumpkin Dumplings

3 - Dumplings:

4 - • 1 can pure pumpkin puree

5 - • 2 large eggs, lightly beaten

6 - • 1 cup store-bought gluten-free flour blend

7 - • Salt

8 - • 2 tablespoons extra-virgin olive oil

9 - • 1 medium onion, finely chopped

10 - • ¼ teaspoon crushed red pepper flakes

11 - Turkey Soup

12 - • 1 -2 tablespoon olive oil

13 - • 1 cup celery, chopped

14 - • 1 cup carrot, chopped

15 - • 1 cup onion, chopped

16 - • 2 garlic cloves, minced

17 - • 1/2 cup potato, chopped

18 - • 1/2 cup zucchini, chopped

19 - • 1/2 cup butternut squash, chopped

20 - • 12 -13 cups turkey stock

21 - • 2 -3 cups turkey, chopped

22 - • 14 ounces tomatoes, canned dice

23 - • 1/2 cup corn

24 - • 1/2 cup peas

25 - • 1 tablespoon parsley


Instructions


1 - Bring a large pot of salted water to a boil.


2 - In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.


3 - When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water.


4 - Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon


5 - Make up the soup and add the dumplings!