I’m not sure what it is about fall that makes me crave all the pumpkin things. Muffins, donuts, pies, cookies, smoothies…. If pumpkin is one of the main ingredients I’m all about it. As much as I love sweet pumpkin treats like my Paleo Pumpkin Donuts and my Gut Healthy No-Bake Pumpkin Bars (recipe coming soon!), I also love savory applications for pumpkin too like my Pumpkin Taco Soup!
A few weeks ago, I had designated a taco soup dish for “Taco Tuesday” (a night we look forward to in the Hunter household!) and I happened to have an extra can of pumpkin on hand so I decided to experiment. The result? An AMAZING savory pumpkin dish that is hearty, comforting, healthy and Whole30 compliant. Todd gave this dish two thumbs up and has already asked me to make it again. Lively gobbled it up and made her “yum, yum, yum” noises the whole time. It kills me when she does that! (side note: I left the jalapeño pieces bigger so I could pick those out of her portion). 
Oh, and don’t forget the guest stars of this show: sliced avocado and Go Raw’s Sprouted Spicy Fiesta Seeds. This pumpkin/sunflower seed combo is flavored with jalapeño, cilantro and lime juice to give the dish the perfect amount of kick and crunch + the health benefits for them are amazing:
- Rich in iron, protein and fiber (necessary for breastfeeding mamas!)
- Full of valuable cancer-fighting nutrients
- Good source of antioxidants, magnesium, zinc and fatty acids
- Heart healthy
- Help lower blood sugar
I try to incorporate these seeds into my diet as much as possible! I love them on top of salads, as an on-the-go snack, and I think these Spicy Fiesta seeds would be delicious as a crust for some chicken tenders (crush the seeds for a crunchy, flavorful coating!). 
This is the perfect fall dish to add to your dinner lineup this week. It’s quick to make, low carb, packed with veggies and full of flavor. Checks all my boxes for a solid weeknight friendly meal! 
- 1lb organic ground turkey
- 1 green pepper, diced
- 1 small jalapeño diced
- 1 bag cauliflower rice
- ½ onion, diced
- ¼ tsp chipotle chili powder (more if you want it spicy!)
- ½ tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregeno
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 (15oz) can pumpkin puree (NOT pie filling)
- 1 (15oz) can tomato sauce (no sugar brand like Muir Glen)
- 3 cups organic chicken broth
- salt and pepper, to taste
- olive oil
- In a large soup pot, drizzle a little bit of olive oil and brown ground turkey with peppers, onion and cauliflower rice.
- While meat and veggies are cooking, sprinkle in the spices.
- When meat is cooked through and the veggies are slightly tender, add pumpkin puree, tomato sauce and chicken broth.
- Cover and simmer for about 25 minutes.
- Season with salt and pepper.
- Serve with sliced avocado and Sprouted Spicy Fiesta Pumpkin Seeds.
Thank you to Go Raw for kindly sponsoring this post. All opinions are 100% honest & completely my own.
Photography: Poppie Studios
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