Put the broth, canned pumpkin, and coconut milk in a soup pot over medium heat and stir until combined.
1 15 oz can of pureed pumpkin, 1 15 oz can of lite coconut milk, 2 cups broth
While the pumpkin-broth is warming, brown the ground turkey with the chopped onion and all the spice in a skillet.
1 small onion, 1 lbs lean ground turkey, ¼ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, 1 teaspoon ground sage, ¾ teaspoon ground white pepper, healthy pinch of salt
Once the turkey is cooked through add skillet content to the pumpkin-broth.
Add the chopped kale and cook for at least 15 more minutes.
150 g raw kale chopped
Serve!
Notes
White pepper is my new favorite spice. It adds such a mild warmness to dishes like this and combines well with allspice, nutmeg and sage.
I didn't have any but a sprinkle of pepitas on top when serving would be perfect.
I'm always hesitant to post nutritional information (NI) when I use homemade bone broth because I really don't know how to calculate its macros. So what I do is use the numbers of a store brand bone broth when calculating. If you use another broth you may want to calculate your own NI. That is if it matters to you. I tend not to worry about too much about discrepancies like this. It's just good home cooking. 🙂