Turkey Soup

A much richer variation of Creamy Chicken Potato Soup, this recipe makes delicious use of small scraps of meat you may have scrupulously scavenged from the bird, only to find neglected at the bottom of a tupperware.  Also makes a delicous gravy over mashed potatoes or large pieces of turkey.

2-3 potatoes, peeled and chopped in pieces of various edible sizes
2-3 carrots, peeled and sliced in thin discs
2 - 5 cups cooked turkey.
2 10 oz. cans cream of chicken soup
1/2 medium onion, minced or puréed
1/2 celery stalk, minced or puréed
1 15 oz. can of whole kernel corn (optional)
1/3 - 1/2 cup pumpkin, mashed.
1/3 - 1/2 cup cooked butternut squash.
1 tbsp butter or margarine
1/4 tsp nutmeg
1/4 tsp cinnamon
A sprinkle of parsley flakes (for color)
Salt and pepper to taste -- fresh ground pepper great over finished soup.

Put the potatoes, carrots, onion, and butter in a large saucepan and add just enough water to cover them.  Boil until the potatoes are nearly soft, add the turkey and corn, then simmer for a couple minutes, skimming off any unsightly foam.  Add the remaining ingredients along with a cup or two of water (more if still too thick.) and simmer, stirring well, until ingredients are soft and soup is attractively creamy.  Serve hot with saltine crackers -- or stale dinner rolls.  Feeds 5-6 people.