Hearty Pumpkin and Sweet Potato Soup

Russ Myers

By
@Beegee1947

This delightful recipe is winner in those Fall days with falling temps.


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Rating:

Serves:

6 servings

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 medium
onion, chopped
2 clove
garlic, minced
2 tsp
grated fresh ginger
1 can(s)
(15 ounce) pumpkin puree
1 can(s)
(10 ounce) diced tomatoes and green chilies
1 medium
sweet potato, cut into 1/4- inch chunks
4 c
(32 ounce) chicken broth
2 tsp
olive oil
1 lb
ground turkey breast
1/2 tsp
cumin
1/2 tsp
salt
1/2 tsp
coarsely ground black pepper
1/4 tsp
red pepper flakes
1 can(s)
(16 ounce) dark red kidney beans

Directions Step-By-Step

1
In a large soup pot, saute onion until tender, about 4 minutes. Add garlic and ginger and stir for 1 minute.
2
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.
3
Meanwhile, heat olive oil in large pan and brown ground turkey. Add cumin, salt, pepper and red pepper flakes to season the meat.
4
Add cooked turkey and kidney beans to the soup and heat 10 minutes longer over medium heat.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy