Gluten Free Turkey Vegetable Soup with Pumpkin Dumplings

Gluten Free Turkey Vegetable Soup with Pumpkin Dumplings

Ingredients

  • Turkey Vegetable Soup with Pumpkin Dumplings
  • Dumplings:
  • • 1 can pure pumpkin puree
  • • 2 large eggs, lightly beaten
  • • 1 cup store-bought gluten-free flour blend
  • • Salt
  • • 2 tablespoons extra-virgin olive oil
  • • 1 medium onion, finely chopped
  • • ¼ teaspoon crushed red pepper flakes
  • Turkey Soup
  • • 1 -2 tablespoon olive oil
  • • 1 cup celery, chopped
  • • 1 cup carrot, chopped
  • • 1 cup onion, chopped
  • • 2 garlic cloves, minced
  • • 1/2 cup potato, chopped
  • • 1/2 cup zucchini, chopped
  • • 1/2 cup butternut squash, chopped
  • • 12 -13 cups turkey stock
  • • 2 -3 cups turkey, chopped
  • • 14 ounces tomatoes, canned dice
  • • 1/2 cup corn
  • • 1/2 cup peas
  • • 1 tablespoon parsley

Directions

  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!