Pumpkin Turkey Stew

Are you still working on those turkey leftovers?

Are you sick of turkey sandwiches, turkey fajitas, turkey stir fry, turkey whatever?

Here is a heart warming and soothing recipe for those turkey or chicken leftovers that will leave you feeling all warm and fuzzy inside.

This comforting winter soup is filled with creamy pumpkin and savory turkey (or chicken), while keeping it low-carb and high protein. Doesn’t get better than this! The recipe calls for ground turkey, but if you are using up those leftovers then simply add the leftovers in the last 10 mins of cooking to heat through. Servings: 12 Here’s what you need...

1 Tablespoon coconut oil
1 small yellow onion, chopped
1 fennel bulb, chopped
1 small butternut squash, peeled, seeded and chopped
2 teaspoons fresh ginger, minced
1 lb ground turkey or cooked shredded roasted turkey or chicken
1 (14oz) can diced tomatoes in sauce
1 (14oz) can pumpkin (not pumpkin pie filling)
4 cups chicken broth
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup parsley, chopped

In a large soup pot, place the coconut oil over medium-high heat. Add the onion and cook for 3 minutes, until tender. Add the fennel, butternut squash and ginger. Cook for 5 minutes.
In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes. Stir in the chopped parsley and cook, uncovered for another 10 minutes. Serve warm. Enjoy!

Nutritional Analysis: One serving equals: 110 calories, 4g fat, 195mg sodium, 10g carbohydrate, 2g fiber, and 9g protein. I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever! Talk Soon,