Recipe of the Week: Pumpkin Turkey Soup

Recipe of the Week: Pumpkin Turkey Soup

It might not feel like it, but Fall is finally here!

We Californians may never get the full seasonal experience, but we can still enjoy all the great treats that come around this time. This creamy soup recipe is a nice meal for a cozy night in- even if it's still above 60ºF!

Courtesy of:

Servings: 12


Here's what you'll need...

  • 1 tablespoon coconut oil
  • 1 yellow onion, chopped
  • 1 Fennel Bulb, chopped
  • 1 Butternut Squash, peeled, seeded and cubed
  • 2 teaspoons fresh ginger, chopped
  • 1 pound ground turkey
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (14.5 oz) can pureed pumpkin
  • 4 cups broth (chicken or vegetable)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup fresh parsley, chopped


  • In a large soup pot, place the coconut oil over medium-high heat. Add the onion and cook for 3 minutes, until tender. Add the fennel, butternut squash and ginger. Cook for 5 minutes.

  • In a large skillet place the ground turkey over medium-high heat. Cook until browned, stirring often. Drain off liquid.

  • Add the turkey, tomatoes, pumpkin, broth, salt and pepper to the soup pot. Cover and cook over low heat for 40 minutes. Stir in the chopped parsley and cook, uncovered for another 10 minutes. Serve warm. Enjoy!


One Serving Equals: 110 calories, 4g fat, 10g carbs, 195mg sodium, 2g fiber, and 9g protein.

Recipe Cards: Click here to download the recipe card, and use the buttons below to share with your friends!


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