Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until softened.

Stir in minced garlic, ground coriander, ground paprika, ground cumin, and crushed red pepper. Cook for 1-2 minutes until fragrant.

Add ground turkey, breaking it apart. Cook for 5-7 minutes until browned and no longer pink.

Mix in pumpkin purée, cannellini beans, chicken broth, and kosher salt. Stir in chopped fresh herbs. Combine well.

Cover partially and simmer for about 20 minutes over low heat, stirring occasionally.

Remove from heat and stir in heavy whipping cream if desired. Adjust seasoning to taste.