GymKitchen: Turkey Pumpkin Stew Recipe

This comforting autumn soup is filled with creamy pumpkin and savory turkey, while keeping it low-carb and high protein. Doesn’t get better than this! If you’re making this after your big holiday meal, feel free to use shredded, roasted turkey instead of raw, ground turkey. Simply chop the shredded, roasted turkey and add in the last 10 minutes of the cooking time. This recipe is saved in MyFitnessPal by Oh Fitness LLC. Just type the recipe name “Turkey Pumpkin Stew” in the search box to save it to your diary today. Happy #gymkitchen eating!
Servings: 12 

Here’s what you need…

Turkey Pumpkin Stew

Turkey Pumpkin Stew

  • 1 Tablespoon coconut oil
  • 1 small yellow onion, chopped
  • 1 fennel bulb, chopped
  • 3lb butternut squash  (peeled, seeded and chopped) or 4cups frozen (already cubed)
  • 2 teaspoons fresh ginger, minced
  • 3 lb roasted & shredded or ground turkey
  • 1 (14oz) can diced tomatoes in sauce
  • 1 (14oz) can pumpkin
  • 4 cups chicken broth*
  • 1/4 teaspoon black pepper
  • 1/2 cup parsley, chopped
  1. 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.
  2. In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.
  3. 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. Happy #gymkitchen eating!

Approximate Nutritional Analysis: One serving equals: 265 calories, 19g carbohydrate, 10g fat, 24g protein, 506mg sodium* (reduce sodium to 411mg by using only 2 cups of broth), 5g sugar.

Approximate Nutritional Analysis

Approximate Nutritional Analysis

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