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Crockpot Turkey and Pumpkin Stew

This slow-cooker stew combines lean ground turkey with pureed pumpkin and hearty vegetables, resulting in a thick, comforting dish. The ingredients meld during cooking, creating a tender, velvety texture with aromatic spices and a visually inviting orange hue.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey lean
  • 1 cup canned pumpkin pureed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups chicken broth low sodium preferred
  • 1 teaspoon ground thyme
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Chef's knife
  • Cutting board
  • Soup Spoon

Method
 

  1. Dice the onion into small, uniform pieces and mince the garlic. This helps them cook evenly and release their flavors.
  2. Add the ground turkey to your slow cooker, breaking it apart slightly. Spread it out in an even layer so it begins to cook evenly.
  3. Pour in the chicken broth, then add the chopped onion, minced garlic, canned pumpkin, thyme, cinnamon, and a pinch of salt and pepper. Give everything a gentle stir to combine the ingredients thoroughly.
  4. Cover the slow cooker with the lid and set it to low. Let the stew cook for about 6 hours, or until the turkey is tender and the flavors meld into a fragrant, thick mixture.
  5. After cooking, open the lid and gently stir the stew. You should see a creamy, vibrant orange mixture with tender bits of turkey and soft vegetables.
  6. Taste the stew and adjust the seasoning with extra salt, pepper, or a dash more cinnamon if desired. Serve hot, garnished with fresh herbs if you like.

Notes

For a thicker stew, mash some of the pumpkin and turkey mixture before serving. Optional toppings include a dollop of Greek yogurt or fresh herbs for added flavor.