ingredients
- 1 cup water
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon pepper
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1 1/2 pounds boneless, skinless turkey thigh meat, cut into 1 1/2″ cubes
- 1 cup pumpkin puree
- 4 green onions, finely chopped
- 1 teaspoon granular sugar substitute
- 1 can (14 1/2 ounces) diced stewed tomatoes, chopped
- 2 tablespoons canola oil, divided
prepration
Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl.
Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return green onions and ginger to pot. Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper. Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally. Add cilantro and cook 2 minutes more.
