Quarter and peel the pumpkin, remove the skin and cut into large pieces; Place the chicken stock, drained peppercorns, bay leaf and thyme in a large saucepan and simmer gently for 20 minutes with the lid closed; Puree in the food processor and stir in the cream. In the meantime, chop the turkey and marinate covered in the teriyaki sauce for 20 minutes.
Sear the strips of meat in hot oil in the pan and add to the soup.
Can be prepared great for festivities!
Can also be frozen! After thawing, do not be shocked by the thawed consistency, it sets again when heated!
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