My husband has been looking for a job for nine months. His company, in which he was happy, thriving, and making friends, was bought out by Walmart and then dismantled, without much warning. Then, this pandemic hit, and I was let go from my job – a position I’d held for six years in the live event industry.
We’re fortunate and loved and have so many safety nets nestled below us that the fear and stress we feel, while real and ceaseless, is mitigated by the knowledge that we’ve got a great community surrounding us.
My husband’s unemployment ran out. Mine is weeks away. And here we were, faced again with the notion that in mere weeks there would be no source of income for our family. And then, a phone call changed our lives.
Brendan got a job! A great job working remotely in the field he enjoys.
Now, this just happened to take place on the same night I frankensteined a recipe for Pumpkin Turkey Chili.
I’m not saying it was magical.
I’m just saying we’ve gone many, MANY MONTHS without a lead. And, this was the first time I made this soup.
I mean, don’t pin all your hopes and dreams on this soup. But, maybe it will bring good things your way, too. At the very least, it will satisfy your every fall craving.
A Recipe All Your Own
Sometimes there’s the idea about recipes: They have to be followed religiously. And look, a lot of the family recipes I make are specific AF and, I don’t deviate for fear of losing that “special something” about them.
I feel a sense of freedom when it comes to soups. I guess because soups are grand kitchen experiments, aren’t they? A little of this, a little of that. Maybe you like a little bit more of this or that than I might. And if that’s the case? Go for it, without guilt.
But don’t skip the curry.
Turkey Pumpkin Potion
- 3 T olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 T ground coriander
- 1 T paprika
- 1/4 tsp freshly cracked black pepper
- 1 lb. ground turkey
- 2 C vegetable stock
- 1 can pumpkin puree
- 2 cans cannellini beans
- 1 T curry powder
- 1 T fresh sage, chopped
- 1 tsp fresh rosemary, chopped
- 1 C heavy cream
- Salt & Pepper
- Cutting Board
- Chef’s Knife
- Various Measuring Cups & Spoons
- Soup Pot of Your Choice
- Stirrin’ Spoon
- Heat the olive oil in the soup pot of your choice over medium heat. Add the onion, carrot, and celery and cook until softened. Add a little salt & pepper while softening.
- Add the garlic, coriander, paprika, pepper, and turkey. Cook, browning the turkey until all pink is gone for about 8 minutes.
- Add the vegetable stock, pumpkin, cannellini beans, curry, fresh safe, fresh rosemary, and about a tspn or 2 of salt, based on your preference and how much you’ve already added. Stir to mix well.
- Cook about 25 to 30 minutes with a lid partially on, stirring occasionally but generally leaving alone.
- Remove from heat and add the cream. Stir well to incorporate and taste for seasoning. Adjust as needed and serve or keep over low heat until ready to serve.