This recipe is private

Hearty Pumpkin and Sweet Potato Soup

Russ Myers


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

☆☆☆☆☆ 0 votes
6 servings
15 Min
1 Hr
Stove Top


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
1/2 tsp
1/2 tsp
coarsely ground black pepper
1/4 tsp
red pepper flakes
1 can(s)
(16 ounce) dark red kidney beans


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