Pumpkin adds richness and depth of flavor to this warm and wonderful soup. Chock-full of turkey, it makes the perfect Thanksgiving curtain call.—Denise Pounds, Hutchinson, Kansas

Ingredients

• 1 large sweet red pepper, finely chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 tablespoon olive oil
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (28 ounces) green enchilada sauce
• 1 can (15 ounces) pumpkin
• 1-1/2 cups frozen corn
• 2 cans (4 ounces each) chopped green chiles
• 2 tablespoons ranch salad dressing mix
• 2 cups cubed cooked turkey
• optional toppings: crumbled queso fresco, shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro

Directions

1. In a Dutch oven, saute the red pepper, onion and celery in oil until crisp-tender. Add the broth, enchilada sauce, pumpkin, corn, chiles and dressing mix. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-12 minutes. Stir in turkey and heat through. Garnish individual servings with toppings as desired.