Hearty Pumpkin and Sweet Potato Soup

Yield: 6 servings

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Ingredients

check onion, chopped 1 onion, chopped

check garlic, minced 2 cloves garlic, minced

check grated fresh ginger 2 teaspoons grated fresh ginger

check (15 ounce) pumpkin puree 1 can (15 ounce) pumpkin puree

1 can (10 ounce) diced tomatoes and green chilies

1 medium sweet potato, cut into 1/4- inch chunks

check (32 ounce) chicken broth 4 cups (32 ounce) chicken broth

check olive oil 2 teaspoons olive oil

check ground turkey breast 1 pound ground turkey breast

check cumin 1/2 teaspoon cumin

check salt 1/2 teaspoon salt

check coarsely ground black pepper 1/2 teaspoon coarsely ground black pepper

check red pepper flakes 1/4 teaspoon red pepper flakes

check (16 ounce) dark red kidney beans 1 can (16 ounce) dark red kidney beans

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Directions:

In a large soup pot, saute onion until tender, about 4 minutes. Add garlic and ginger and stir for 1 minute.

Stir in pumpkin, tomatoes with green chilies, sweet potato chunks and broth and bring to a boil. Reduce heat and cook over medium low heat until sweet potatoes are tender, about 15 to 20 minutes, stirring occasionally.

Meanwhile, heat olive oil in large pan and brown ground turkey. Add cumin, salt, pepper and red pepper flakes to season the meat.

Add cooked turkey and kidney beans to the soup and heat 10 minutes longer over medium heat.

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Please note that some ingredients and brands may not be available in every store.