How to Make Pumpkin & Ground Beef Soup: Perfect for Fall, It's an Easy One Pot Recipe!
Need a quick, easy dinner? Have some canned pumpkin and ground beef on hand? Friend, you’ve got the makings for this Pumpkin Beef Soup! I made this soup (mostly) from scratch, but if you want to use canned goods, you sure can. You’ll still get the most amazing homemade Fall soup that will warm your soul! It’s Keto and low-carb friendly, too.
I use just one pot for this entire recipe, too. Clean up is fabulously simple and fast! It’s a sure win for you and your family!
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Pumpkin & Ground Beef One Pot Soup Recipe
OK. You don’t really need that many ingredients for this soup, either. And substitutions are surprisingly easy. I’ll go through some of the possibilities for you!
Ingredients for Pumpkin & Ground Beef Soup:
*** 1 tbsp butter (or lard or duck fat or any other healthy fat)
*** 1/2 onion, diced
*** 2-4 garlic cloves, minced
*** 2 tsp Chipotle powder (you can reduce this amount if you like less spice)
*** 1 to 2 tsp Black pepper (same as above—reduce if you are not a spicy fan)
*** 1-2 tsp Smoked Paprika (if you reduced the above spices, consider the larger amount of smoked paprika)
*** 1/2 to 1 tsp cumin
*** One pound grass-fed ground beef
*** 1 to 2 cups pumpkin puree (I love pumpkin, so I go for a higher amount)
*** 2 cups bone broth (Find out how to make your own bone broth here)
*** 2 or 3 juicy tomatoes, diced OR 1 can of diced tomatoes
Directions for Pumpkin & Ground Beef Soup
Step 1) Brown the beef and onion together in a large soup pot
Step 2) Add your spices
Step 3) Now add your pumpkin puree
Step 4) Pour in your bone broth and the tomatoes
Step 5) Stir all together well. Allow to simmer on low for about 30 minutes to allow the flavors to meld together.
That’s it! Can you believe how simple and easy this is? And it is SO good!
Top it with cheese, cilantro if you like, or jalapeños—-Mmmmm…..Delicious on a cold day!
NOTE: If you want to turn this into more of a keto style soup, just reduce the pumpkin and add 1/4 cup heavy cream at the end.
Final Thoughts on Pumpkin and Ground Beef Soup
I’ve made this recipe over and over. One, because it’s just SO good. And easy. And Mr. V. loves it! I have to admit, just the two of us have eaten the entire amount in an evening before (oh, the shame). But really. That’s how delicious it is!
The second reason I’ve made it over and over is because I wanted to be sure it’s flexible enough to work every time, with slight variations in the ingredients. And it does not disappoint! I think this soup is perfect for your next potluck or on a busy week night if you are scrambling to find something to make for dinner.
I’d love comments! I know this isn’t necessarily a recipe blog, but sometimes….I just have to share the goodies. :-)
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How to Make the Perfect Frittata….Every Time
How to Make Homemade Ketchup (Healthy & Yummy)
Hugs, Health, and Self-Reliance,
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