While those different words in a flash invoke a scene from the season called Fall — particularly if you somehow happened to toss in a stout sweater and cinnamon flavor — assembling the genuine things turns out entirely damn delicious.
As far as I can tell, in the event that you root around long enough in dim, overlooked areas of your kitchen cupboards you're probably going to develop with a couple of compartments of the stuff.
Velvety White Bean and Turkey Pumpkin stew is fall comfort nourishment at its best. A generous velvety turkey stew you can make with canned pumpkin puree and cannellini beans.
- 3 tablespoons olive oil
- 1 onion, finely chopped (1 cup)
- 2 carrots, finely chopped (1- 1 1/2cups)
- 2 stalks celery, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red chili
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground turkey thigh
- 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture)
- 1 (15-ounce) can unsweetened pumpkin purée
- 2 (15-ounce) cans cannellini beans, drained
- 2 cups low-sodium chicken or vegetable broth
- Kosher salt
- 1/2 cup heavy whipping cream
Instructions
- Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
- Add the garlic and all the spices through the black pepper, stirring to coat in the oil. Add the turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes.
- Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook 25 minutes, adjusting the heat so it doesn't boil.
- Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Serve in bowls.
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