Instructions: Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl.

Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return green onions and ginger to pot. Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper. Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally. Add cilantro and cook 2 minutes more.

This recipe yields 6 servings.

Description: "Pumpkin puree makes a delicious sauce component; it provides a sweet undertaste and creamy texture."

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