Pumpkin, Sweet Potato and Turkey Soup
London, United Kingdom · View all recipes
Overview
Tinned pumpkin purée cooked with sweet potato, tomatoes and green chillies, with browned turkey mince and kidney beans folded through. No country is claimed. The title undersells it. The source calls this pumpkin potato soup, but there is no ordinary potato in it, the starch is sweet potato, and it contains a pound of turkey and a tin of kidney beans, which makes it a substantial main-course soup rather than the smooth vegetable purée the name suggests. The title has been changed to describe what it actually is; the URL is unchanged. The construction is sound. Pumpkin purée gives body without any thickening agent, sweet potato brings texture and sweetness against the chillies, and the beans and turkey turn it into a meal. The turkey is browned separately in a second pan and folded in at the end, which keeps it from breaking up into the soup. Tinned pumpkin purée is what the recipe assumes, not pie filling, which is sweetened and spiced and would ruin it. The two sit next to each other on the shelf and are easily confused. The source gives no times at all.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Warm a little oil in a large soup pot and cook the onion until tender, about 4 minutes. Mix in the garlic and ginger and cook for a further minute.
- 2
Work in the pumpkin purée, the tomatoes with green chillies, the sweet potato chunks and the broth, and bring to the boil.
- 3
Lower the heat and cook over medium-low heat until the sweet potato is tender, about 15 to 20 minutes, turning it occasionally.
- 4
Meanwhile, warm the olive oil in a large pan and brown the ground turkey.
- 5
Season the meat with the cumin, salt, pepper and red pepper flakes.
- 6
Fold the cooked turkey and the kidney beans through the soup and cook for a further 10 minutes over medium heat.
Africook’s Notes
Personal notes from Nympha Nzeribe- Use pumpkin purée, not pie filling. They sit next to each other on the shelf; pie filling is sweetened and spiced and will ruin the soup.
- Brown the turkey in a separate pan. Turkey mince cooked in the soup breaks up and greys instead of browning.
- Season the turkey while it browns rather than seasoning the soup. The spices bloom in the hot fat.
- Cut the sweet potato small and evenly so it cooks in the stated time.
- The tinned tomatoes with green chillies carry most of the heat. Use plain tomatoes and add chilli separately if you want to control it.
- It thickens considerably overnight and reheats well with a splash more broth.
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