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!
- 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
- Heat oil in a large pot. Add onions, peppers, carrots, garlic, and oregano. Cook over medium heat until the onions are golden.
- Add the ground turkey and cook until the turkey is browned.
- Add potatoes, rice, and pumpkin. Stir over medium heat until well combined.
- 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.
- Simmer over low heat for 20 minutes or until vegetables are tender and rice is cooked through.
- Salt to taste.
- For a fun fall twist, serve in a hollowed-out pumpkin.