Tomato, Turkey, and Pumpkin Soup
1 to 1.5 lbs ground turkey
1 – 15 oz can cannellini beans, drained
2 – 14 oz cans (or 1 28oz can pumpkin puree
2 – 28 oz cans tomatoes (1 crushed and 1 diced)
4 cups chicken broth (I used Swanson low sodium)
1 large onion, diced
1 large green pepper, diced
1 poblano pepper, diced
2 cloves garlic, diced
1.5 tsp coarse sea salt
.5 tsp fennel seed
2 to 2.5 tsp dried sage
1 tsp fresh ground black pepper
.5 tsp smoked chipotle pepper
.5 tsp dried basil
.5 tsp or a few dashes of liquid smoke
1 large bay leaf
- Brown turkey in a large soup pot on medium heat.
- Transfer meat to a separate bowl and saute onion, diced green pepper, diced poblano pepper, and garlic until translucent and caramelized. Deglaze the pan with a little stock if necessary. (I like to use black coffee.) Reduce heat a little and reintroduce the turkey.
- Add broth, tomatoes, pumpkin, and beans.
- With a mortar and pestle, crush the coarse salt with the fennel seed until ground fine. Add the sage, black pepper, chipotle pepper, and basil; grind again. Add this mixture to the liquid with the bay leaf and liquid smoke.
- Simmer on low heat for an hour or so, stirring occasionally, scraping the bottom and sides. The soup will be somewhat creamy.