Asian Ginger-Pumpkin Turkey Soup | Warming Autumn Recipe

Cut the turkey breast into thin, bite-sized strips. Peel, seed, and dice the pumpkin into roughly 1.5-2 cm cubes. Peel the ginger and cut it into fine matchsticks, mince the garlic, and thinly slice the spring onions.

Heat 2 tbsp sunflower oil in a large pot over medium heat. Add the thinly sliced fresh ginger and minced garlic, then sauté for 1 minute until fragrant.

Add the sliced turkey breast to the pot and cook until opaque, about 3-4 minutes.