This hearty fall recipe comes to us from Catalina Wortham, the wife of our Digital Marketing Director Dallan Wortham. Born and raised in Chile, a deep love of her culture is reflected in all of Catalina’s cooking. She said about this dish, “This is a Chilean dish that is used to warm up stomachs on cold days along the Andes mountains. Plus, it’s a great way to use leftover pumpkins after being used as fall decor!” Thank you for the amazing recipe, Catalina!

Ingredients:

• ½ large onion, chopped
• ½ bell pepper, thinly sliced
• 2 carrots, grated
• ½ Tbsp. olive oil
• 1 clove garlic, minced
• ½ Tbsp. oregano
• ½ lb. ground turkey (may substitute ground beef or beef chunks)
• 3 potatoes, cut into 1” cubes
• ¼ pumpkin, peeled and cut into bite-sized cubes (or one bag of frozen pumpkin chunks)
• ½ cup rice, uncooked
• Redmond Real Salt to taste

Instructions:

1. Heat oil in a large pot. Add onions, peppers, carrots, garlic, and oregano. Cook over medium heat until the onions are golden. 
2. Add the ground turkey and cook until the turkey is browned. 
3. Add potatoes, rice, and pumpkin. Stir over medium heat until well combined. 
4. Remove from heat and pour enough boiling water over the mixture to cover it by an inch or two, depending on how brothy you want your soup to be. 
5. Simmer over low heat for 20 minutes or until vegetables are tender and rice is cooked through. 
6. Salt to taste.
7. For a fun fall twist, serve in a hollowed-out pumpkin.