It’s fall, everything MUST. HAVE. PUMPKIN.
“Sit down and eat your healthy soup!”
They listened. They liked. They didn’t know there was pumpkin.
1 tbsp. olive oil
½ onion, diced
2 cloves garlic, minced
1 package ground turkey
2 large carrots, chopped
2 stalks celery, chopped
1 540ml(19oz) can of chickpeas (garbanzo beans)
2 cups chicken stock
1 tbsp. dried sage
2 tbsp. worcestershire sauce
1 tsp. pork seasoning
1 tsp. salt
½ cup tiny pasta (stars/alphabet/orzo…)
1 cup of pure pumpkin purée
Toppings: sour cream and a dash of olive oil
Heat the olive oil in a cast iron pot or heavy-bottomed pot.
Add the onion and garlic and cook for 2 minutes or medium heat.
Add in the turkey, and cook through, stirring it all up.
Add chicken stock.
Add in carrot and celery and sage, worcestershire, seasoning and salt.
Cook for 10 minutes.
Add in pasta and cook according to package directions.
Add in pumpkin and cook for 5 minutes.