I’m already nostalgic for fall.
I’ve always said October is the greatest (my birthday, pumpkin pie AND halloween all in one month? no competition!) and this year was no exception. So far I’ve traveled to rural Pennsylvania to catch my first college football game (y’all are crazy), spent some time in the wilderness hiking through the changing leaves and even flew to NYC for a weekend of art, food and moderate debauchery…more on that soon.
Anyhow in honour of my tender feelings towards my very favourite month I thought I would post a recipe starring the official ingredient of autumn…PUMPKIN!
This simple recipe is perfect to whip up on a Sunday afternoon and enjoy for lunches or quick dinners throughout week.
Turkey, white bean and pumpkin stew
- 1 tbsp olive oil
- 1 medium diced white onion
- 2-3 cloves minced garlic
- 2 diced celery stalks
- 1 package lean ground turkey (could sub for 1 block of tempeh, grated)
- 1.5 cups cooked white beans
- 1 cup pureed pumpkin
- 2 cups low sodium vegetable broth
- sage and thyme
- salt and pepper
- Sautee onions, garlic and celery in olive oil on medium heat until just soft.
- Add ground turkey and cook until just brown, draining if necessary.
- Add in beans, pumpkin, spices and veggie broth. Bring to a boil then reduce to simmering.
- Simmer everything together for about 30 minutes or until the broth is thick.
- Taste and adjust seasonings.