Pumpkin and Turkey Stew

Pumpkin and Turkey Stew

Serves 4

Ingredients:

• 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