Ahhh I’VE MISSED YOU! How did we go from rocking it out with easy dairy free cauliflower mac and cheese last week to not talking until now?! It’s my bad, I know. Somewhere in between travel and catching the worst head cold I’ve had in forever I just sort of lost some traction.
It happens, sometimes.
The season change struggle is real.
But it’s nothing we can’t fix with some creamy pumpkin turkey chili. Don’t ya think?
I’ve been thinking about making this soup for a very long time. Dreaming of its creamy, cozy pumpkin perfection. And last week, mid-cold, post vacation vibes, it was time to bring it to our dinner table.
And it it was literally perfect.
Like a so-totally-november-I-can’t-believe-it’s-already-snowing-luscious gift to ourselves.
Because we all know the power of coming home to a delicious bowl of soup when the temperature starts to drop and changing leaves turn into falling flakes. I know Seattle might be a little ahead of other parts of the country on this one but I think you still feel me.
Soup = the best part about cold weather. Especially when it involves pumpkin.
This creamy chili starts pretty much the same way that you would start any other chili
The base of soup is pretty basic.
We’re talking:
- onions
- carrots
- celery
- bell peppers
And then this is where we’re going to move off the beaten path get a little crazy. (CRAZY DELICIOUS!) Instead of continuing with the usual chili formula of a tomato-y backdrop I swapped it out for PUMPKIN.
Because apparently I am now pumpkin obsessed and because it’s just so SO good!
(Seriously how did it take me so long to jump on the pumpkin-loving train?! I will never understand. I’ve missed out on so many delicious-ly pumpkin things!)
The creamy part of the chili comes from adding some of this cashew cream. So that means… it’s totally dairy free!
But not dairy free like you can tell that it’s dairy free. Not dairy free like its-creamy-but-it-tastes-like-coconut-milk dairy free. Or like its-kind-of-creamy-but-also-kind-of-watery dairy free.
Nope, this is REAL DEAL knock-your-socks-off-creamy dreamy dairy free.
It’s the tastiest secret this November has waiting for you.
I chose turkey for the protein because it just felt right. But you could totally swap it for ground chicken, beef, or beans for a vegetarian version. Or even add some beans WITH the turkey for a heartier option (did that, it was awesome).
So here you go.
This creamy dairy free pumpkin turkey chili is all for you.
Make it your own. Bring it to your table. Let it carry you through the season change all cozy and comforted and just right for tonight’s November dinner. Share it with your people because they probably need some November comfort too.
Yes. Please do that.
Want more easy and cozy recipes? Check out these favorites!
- Easy Dairy Free Cauliflower Mac and Cheese {paleo + vegan}
- Caramelized Onion Smothered Pork Chops with Herb Whipped Parsnips {paleo}
- Nourishing Chicken and Cauliflower Rice Soup {paleo + whole30 + keto}
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
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Creamy Dairy Free Pumpkin Turkey Chili {paleo + dairy free}
- Total Time: 45 minutes
- Yield: 5–6 servings 1x
Description
This creamy pumpkin turkey chili is a soup season dream! Easy to make, dairy free, and incredibly delicious!
Ingredients
for soup
- 2 tablespoons avocado oil, ghee or coconut oil
- 1 yellow onion, diced
- 3–4 stalks of celery, thinly sliced
- 2–3 carrots, sliced into thin half moons
- 1 red or orange pepper, diced
- 2 cloves of garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper
- 1 1/4 pounds ground turkey (I used thigh, but breast or a mix of both would be fine)
- 1 cup pumpkin puree
- 2 – 2 1/2 cups broth (depending on how thick you want your soup)
- 1 batch cashew cream
- 1 1/2 teaspoons salt (more to taste)
- juice of one lime
for garnish
- cilantro
- jalepeno
- lime wedges
for cashew cream
- 1 cup raw cashews
- boiling water
Instructions
- Soak cashews in boiling water at least 30 minutes before starting to cook, or up to over night.
- In a large soup pot heat both tablespoons of avocado oil over medium heat. Add onions, celery, carrots and peppers and sauté for about 10 minutes, until they start to soften and brown.
- Add chopped garlic, chili powder, cumin, black pepper and cook for about a minute, stirring, until spices are aromatic.
- Add the ground turkey, breaking it up and scraping the brown bits from the bottom of the pan. Continue to cook until no longer raw.
- Add pumpkin puree and broth, scraping up any remaining brown bits from the bottom of the pan and bring to a boil. Reduce to a simmer and cook uncovered for about 10-15 minutes, stirring occasionally, until vegetables are tender.
- While the soup simmer you can finish preparing the cashew cream.
- Drain cashews and rinse well with cold running water until water runs clear.
- Add to a high speed blender or food processor with about 1/2 – 3/4 cup water – just enough to almost cover the cashews. Blend on high, stopping to scrape down the sides. Add more water if necessary until a super smooth texture is reached.
- Stir cashew cream into soup and cook on low for a few more minutes to thicken. If soup is still too thin, simmer for awhile, if it’s too thick, you can thin it out with a little more broth.
- Season with salt and juice of one lime. Divide among bowls and top with chopped cilantro, fresh jalepeno, and lime wedges.
Notes
You can substitute ground chicken, beef, or beans for the ground turkey. You can also add some type of bean along with the meat for an extra hearty version!
- Prep Time: 15 min
- Cook Time: 30 min
kelly says
I used Acorn Squash – roasted and pureed because that’s that I had, and it was great! Also used pork and added a vegan sour cream drizzle with a bit of ranch seasoning mixed in. 🙂
Nyssa Tanner says
Oh wow. These swaps sounds SO wonderful! Love the idea of pureeing roasted squash in place of the pumpkin. Drooling! Thanks for sharing how you made this one your own!
xo Nyssa
Plaga says
I keep coming back to this recipe! So delicious and so easy to make vegan! I sub in black beans and extra veggies and remove the turkey and it is heaven in a bowl!!!
Nyssa Tanner says
Okay that is GENIUS! Will be trying a veggie version the next time I make this one!
Bree says
Any substitutes for cashews? I have an allergy to cashew and pistachios. Thanks!
Nyssa Tanner says
Such a good question! I have never made it with anything besides cashew cream, but I have a hunch you could make a nut cream in the same way with macadamia nuts! Of course there’s always coconut milk or cream, if you don’t mind the taste! I may test the macadamia nut option and if I do I’ll let you know how it turns out so you can try it too! ☺️