Cozy Pumpkin Turkey Soup Adventure!

Get ready to dive into a bowl of pure coziness with this Pumpkin Turkey Soup, perfect for chilly weather and post-holiday turkey leftovers. Think creamy pumpkin meets savory turkey, with a hint of spice to keep things interesting. It’s the soup version of a warm blanket hug!

Psst…Pro Tip: If you’re still savoring that holiday turkey, swap out the ground turkey for shredded roasted turkey! Just toss it in during the last 10 minutes, and you’re all set.

What You’ll Need:

Servings: 12 cozy bowls

• 1 tablespoon coconut oil
• 1 yellow onion, chopped
• 1 fennel bulb, chopped (fancy, right?)
• 1 butternut squash, peeled, seeded, and cubed
• 2 teaspoons fresh ginger, chopped
• 1 pound ground turkey
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (14.5 oz) can pureed pumpkin
• 4 cups broth (chicken or veggie, up to you!)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup fresh parsley, chopped (the final flourish!)

Let’s Cook This Up:

1. Get the Party Started: Heat up the coconut oil in a big soup pot over medium-high heat. Toss in the chopped onion and let it cook for about 3 minutes, until it’s all tender and happy. Add in the fennel, butternut squash, and ginger, then let that cook for another 5 minutes. The kitchen’s about to smell amazing!
2. Turkey Time: While the veggies are doing their thing, brown the ground turkey in a separate skillet over medium-high heat, stirring it up until it’s nice and browned. Drain any excess liquid.
3. Soup Magic: Now add the turkey, tomatoes, pumpkin, broth, salt, and pepper to the soup pot. Stir it all up, cover, and let it simmer on low heat for 40 minutes. Perfect time to relax with a cup of tea!
4. The Grand Finale: Stir in the parsley, uncover the pot, and let it cook for another 10 minutes. Ladle into bowls, grab a cozy seat, and enjoy this comforting, creamy delight!