Pumpkin Turkey Soup With Wild Rice

Everyone should be famous for at least one recipe. This is one of mine. It's great for leftover turkey at Thanksgiving.

4 c. chicken or turkey stock
2 c. water
1 c. cream or whole milk
1 (24-oz.) can pumpkin
6 T. brown sugar
2 tsp. ground cumin
2 tsp. salt
1 tsp. chili powder
1/4 tsp. nutmeg
3 c. cooked turkey or chicken breast, diced
2 c. cooked wild rice
1 can green chiles, diced
1 1/2 c. cheddar cheese, grated

Bring stock, water, and cream to a boil. Whisk in pumpkin, sugar, cumin, salt, chili powder, and nutmeg. Reduce heat and simmer until soup thickens. For a light soup or first course, serve at this stage, garnished with cheddar cheese. For a heartier soup, continue: Add turkey, wild rice, chiles and heat through. Serve garnished with cheddar cheese.

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