Slow Cooker Turkey and Pumpkin Stew
This hearty stew combines tender leftover turkey and creamy pumpkin simmered slowly with aromatic spices, resulting in a velvety broth with a chunky, nourishing texture. The dish is cooked in a slow cooker to develop deep flavors, producing a vibrant orange-colored soup with a thick, comforting consistency.
Equipment
- Slow cooker
- Cooking spoon
Ingredients
- 2 cups cooked turkey, shredded preferably leftover roasted turkey
- 1 cup canned pumpkin puree unsweetened
- 1 cup chicken broth or vegetable broth
- 1 small onion, diced about 1 cup
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- Salt to taste salt
Instructions
- Add shredded turkey, pumpkin puree, chopped onion, minced garlic, chicken broth, cinnamon, thyme, black pepper, and a pinch of salt into your slow cooker. Stir everything together until well combined, ensuring the spices and pumpkin are evenly distributed.
- Cover the slow cooker with its lid and cook on low for 6 hours, allowing the flavors to meld and the broth to thicken slightly. The stew will start to fragrant fill your kitchen with warming spices and pumpkin aroma during this time.
- After cooking, open the lid and give the stew a gentle stir. The mixture should be velvety and thickened, with the pumpkin and turkey integrating seamlessly into the broth. Adjust seasoning with additional salt if needed.
- For a smoother, silkier texture, you can ladle the stew into a blender and blend until smooth, or use an immersion blender directly in the slow cooker—this step is optional, depending on your preference.
- Once the stew reaches your desired creaminess, serve it hot in bowls. Garnish with a sprinkle of thyme or a dash of cinnamon if you like, and enjoy the cozy, velvety soup that’s perfect for fall evenings.
