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  Pour the oil into a 4 or 5 quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots and celery and cook until the vegetables are softened, stirring occasionally.
  3 tbsp olive oil, 1 onion, 2 large carrots, 2 celery stalks
  
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  Add the garlic and all the spices, stirring to coat in the oil. Add the turkey and cook thoroughly, stirring and breaking the meat up with a spoon. It’s ready when there is no pink or about 8 minutes.
  2 garlic cloves, 1 tbsp ground coriander, 1 tbsp ground paprika, 1 tsp ground cumin, ½ tsp crushed red chili, ½ tsp black pepper, 1 ½ pounds ground turkey
  
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  Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer. Then partially cover and cook for 20 minutes. Monitor the head to ensure it does not simmer over and adjust heat as needed.
  2 tbsp fresh thyme, chopped, 1 15 oz. can unsweetened pumpkin purée, 2 15 oz. cans cannellini beans, 2 cups chicken or vegetable broth, 2 tsp salt
  
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  Remove from the heat and stir in the cream or dairy free alternative. Taste and adjust the seasoning if needed. Serve warm in bowls.
  ½ cup heavy whipping cream
  

If using a slow cooker:

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  Follow step 1 and 2. Transfer the mixture to your slow cooker and add the herbs, beans, pumpkin, 1 ½ cups broth and salt.
  
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  Set to cook in your crockpot on low for 6 hours.
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  Stir in the cream at the end of the cook time and serve.