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Autumn Pumpkin and Turkey Stew

This savory stew combines shredded leftover turkey and pureed pumpkin simmered together in a slow cooker, creating a hearty and comforting dish. The final texture is thick and creamy with tender chunks of meat and a flavorful broth infused with warm spices, showcasing a seasonal fall flavor profile.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Soup
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450 g cooked turkey, shredded (preferably leftovers)
  • 1 cup canned pumpkin puree
  • 1 cup chicken or turkey broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Large Soup Pot or Dutch Oven
  • Knife and chopping board
  • Stirring spoon
  • Measuring spoons and cups

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until softened.
  3. Stir in minced garlic and cook for another 1–2 minutes.
  4. Add the shredded turkey, pumpkin puree, and chicken or turkey broth.
  5. Stir in cinnamon, nutmeg, salt, and pepper.
  6. Add lemon zest early in the cooking process, then stir in lemon juice just before serving to keep the brightness intact.
  7. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
  8. Taste and adjust seasoning if needed before serving.

Notes

For a thicker stew, mix a teaspoon of cornstarch with water and stir in during the last 30 minutes of cooking. Use fresh herbs like sage or parsley for added flavor before serving.