Turkey pumpkin soup can be made from fresh pumpkins and served from the shell of the pumpkin for a fresh and tasty soup. During the holidays, the pumpkin soup in the shell adds to the décor of the table. The turkey pumpkin soup can be prepared in 30 minutes and ready to serve in three hours and 15 minutes.
Wash the pumpkin and dry. Use a sharp knife to cut off the top of the pumpkin as you would do if you were going to carve the pumpkin. Cut 1 inch of flesh off the cover and set in a bowl for reserve. Set the cover off to the side. Remove the stringy stuff and seeds from the inside of the pumpkin. Cut 1/4 inch off the sides of the pumpkin, leaving 3/4 inch sides of the pumpkin shell and place in the reserve bowl. Do not touch the bottom of the pumpkin.
Cut the turkey breast into cubes 1 inch thick. Peel the onion and finely chop. Peel the carrots and cut into quarters. Slice the yellow squash into thick slices.
Prepare 1 cup beef bouillon according to the package. Place the pumpkin shell on a deep cookie sheet. Preheat the oven to 350 degrees F.
Place the oil in a deep frying pan and turn burner to medium heat. Combine the ginger, salt and flour together in a small bag. Add the turkey breast cubes and shake to coat. Place the cubes in the oil to brown.
Add the beef bouillon, green beans, yellow squash, carrots, onion and pumpkin reserve. Bring to a boil and stir constantly. Reduce heat and simmer 10 minutes.
Pour the turkey soup into the pumpkin shell. Place the cover on the top of the pumpkin. Add 1 inch of water to the cookie sheet. Place the cookie sheet with the pumpkin in the oven for 2 hours and 45 minutes. Note: To keep the pumpkin from darkening on the outside, halfway through, cover the pumpkin with tin foil. Serve when done.