Pumpkin and Turkey Stew

Pumpkin and Turkey Stew

Serves 4


  • 1 15 oz Can of Organic Pure Pumpkin Puree
  • 16 oz Organic Ground Turkey
  • 26 oz Vegetable or Chicken Broth
  • 1 Medium Yellow or White Onion
  • 4 Large Carrots
  • 1 Medium Parsnip
  • 3 Teaspoons Fresh Ginger
  • 2 Tablespoons Green Curry Paste
  • 1 Tablespoon Garlic Powder
  • 1¬† Teaspoon Nutmeg
  • 1 Teaspoon Cumin
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Tablespoon Vegetable or Olive Oil

Optional; garnish with fresh parsley or micro greens and serve with toasted sourdough bread.


  1. In a large pot over medium heat add oil and diced onion. Saute until lightly golden brown.
  2. Add ground turkey and saute until completely cooked (about 3 to 5 minutes).
  3. Add in chopped carrots, parsnips, pumpkin puree, fresh ginger, broth, and all the seasonings.
  4. Put the lid on the pot and and reduce heat to a low to medium simmer. Let simmer for one hour, stirring occasionally.

Served in my platinum  Annieglass Edgey Bowl and Annieglass Dinner Plate


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