Turkey Kale and Orzo Soup in a Pumpkin

Turkey kale orzo soup in a pumpkin! By roasting the pumpkins a little bit to soften they become the perfect vessel for soup. The inside gets softened so you scoop it out enhancing each bite. Making it such a fun eating experience especially for the kids! I love making this soup when I just want a good hearty healthy soup. It has ground turkey, kale, lots of mushrooms, and orzo. Finished with just a touch of milk or cream. Perfect for those chilly fall nights. You can also make it in one bigger pumpkin if you choose to as well.

Ingredients

• 4 small pie pumpkins
• 2 tbsp olive oil
• 1 lb. ground turkey
• 2 tbsp. fennel seeds
• 4 tbsp. butter
• 1/2 yellow onion, peeled and small dice
• 4 garlic cloves, peeled and minced
• 2 celery stalks, small dice
• 2 carrots, peeled and small dice
• 1 cup mushrooms, sliced
• 6 cups chicken stock
• 2 cups orzo cooked
• 1/2 cup heavy cream or milk
• 1/2 lemon juiced
• 1 parmesan rind
• 1 bunch of kale, rough chopped
• salt and black pepper

Directions

Preheat the oven to 350 degrees, place oven rack on middle to low.

Carefully cut the tops off the pumpkins and scoop out all the seeds and flesh. Drizzle the insides with a little bit of olive oil and season each one with salt and black pepper. Place the tops back on and bake in the oven for about an hour. The pumpkins should be softened but not collapsing. They still need to hold the shape.

Meanwhile, in a large pot over medium heat add the olive oil and ground turkey. Season with salt and pepper and fennel seeds. Breaking it up just until it starts to brown. Once browned remove from heat and scoop out onto a plate. Then add in the butter, onions, garlic, carrots, celery and mushrooms. Seasoning with salt and pepper, and cook just until the vegetables start to get tender.

Bring a medium pot of water to boil and cook the orzo for about 9 minutes.

Add the ground turkey back into the pot along with the vegetable stock and cooked orzo. Bring to a high simmer then reduce the heat let it simmer. Pour in the heavy cream and add in the lemon juice and chopped kale, and parmesan rind. Let it continue to simmer for about 10 minutes. Until all the kale has wilted into the soup.

When you’re ready to serve, heat the pumpkins up in the oven for just 5-10 minutes. Carefully place onto each serving plate and ladle soup into each one. Grate a little parmesan over the top and enjoy!