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Pumpkin and Potato Recipe

Portageville
Print Recipe
Servings 0

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 1 can 15 ounce pumpkin puree
  • 1 can 10 ounce diced tomatoes and green chilies
  • 1 medium sweet potato cut into 1/4- inch chunks
  • 4 cups 32 ounce chicken broth
  • 2 teaspoons olive oil
  • 1 pound ground turkey breast
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 can 16 ounce dark red kidney beans

Instructions
 

  • In a large soup pot, saute onion until tender, about 4 minutes. Add garlic and ginger and stir for 1 minute.
  • Stir in pumpkin, tomatoes with green chilies, sweet potato chunks and broth and bring to a boil. Reduce heat and cook over medium low heat until sweet potatoes are tender, about 15 to 20 minutes, stirring occasionally.
  • Meanwhile, heat olive oil in large pan and brown ground turkey. Add cumin, salt, pepper and red pepper flakes to season the meat.
  • Add cooked turkey and kidney beans to the soup and heat 10 minutes longer over medium heat.
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