Okay, Austin, TX. Where’s the fall weather?! It’s been in the 80s and 90s lately. All my sweaters, boots, and fall recipes (including this beef and pumpkin soup recipe) are staring sadly at me, wondering when they’ll be able to come out to play.
During a recent “cool front,” I took advantage of the 70-degree weather and whipped up a favorite. This slightly spicy beef and pumpkin soup is hearty, flavorful, and full of nutrients. And you know it’s Paleo and Whole30, of course! It’s a favorite around Halloween and Thanksgiving. It’s also a good way to get familiar with sugarpie pumpkins, a versatile winter vegetable that you can roast and throw into soups, stews, or puree to make some delicious paleo pumpkin bread or paleo pumpkin muffins. Like butternut squash, it’s also full of carotenes, vitamin C, and fiber.
We are off to our old stomping grounds in San Francisco tomorrow. Hopefully, we’ll find some fall weather there! I hope you’re enjoying a beautiful fall season and, if so, give this pumpkin soup a try. You won’t be disappointed!
Here’s what you need:
- 1 lbs sugarpie pumpkin
- 1 lbs grass-fed ground beef
- 2 T coconut oil
- 1 T ghee or grass-fed butter
- 1.5 t sea salt, plus additional for roasted the pumpkin
- 1.5 t pepper, plus additional for roasted the pumpkin
- 1 cup shallot, peeled and diced
- 1 cup celery, sliced
- 3 garlic cloves, minced
- 1 t cumin
- 1 t cinnamon
- 1/2 t cardamom
- 1/4 t nutmeg
- 2 T chili paste (you can also use Harissa paste
)
- 5 cups bone broth
- Coconut cream* (a dollop per bowl)
- Chopped parsley or cilantro, for garnish
)*To get coconut cream, put a can of coconut milk in the refrigerator for at least 4 hours. Once it’s good and cold, open the can from the bottom, drain the liquid, and you’ll be left with the solidified coconut cream. Spoon some of that goodness into your bowl of soup. It also makes for a delicious whip topping for desserts — whip it on high with a little vanilla.
Here’s what you do:
- Preheat your oven to 400 degrees. Slice your sugarpie pumpkin into crescent moon slices, about 1.5″ at the thickest point. Coat the pumpkin with 1 t coconut oil, sea salt and pepper. Bake for 20-25 minutes, until you can easily pierce it with a fork. (Note: I think it’s easiest to remove the peel after you bake the pumpkin. Just make sure you let it cool a little so you don’t burn your fingers.)
- Meanwhile, heat up a large pot and add the rest of the coconut oil and ghee. Once the pot is good and hot, add your meat, shallot, garlic and spices. Saute until the meat has slightly browned and the shallot has softened.
- Add the broth and chili paste to the pot. Bring to a boil, then reduce heat. Add the pumpkin to the pot once it’s finished in the oven (make sure you removed the peel!).
- Simmer about 10-15 minutes.
- Ladle your soup into a bowl and garnish with a dollop of coconut cream and fresh parsley or cilantro! Delightful!
Pin and save for later:
Add this to your recipe box:
- 1 lbs sugarpie pumpkin
- 2 T coconut oil
- 1 T ghee or grass-fed butter
- 1.5 t sea salt, plus additional for roasted the pumpkin
- 1.5 t pepper, plus additional for roasted the pumpkin
- 1 cup shallot, peeled and diced
- 1 cup celery, sliced
- 3 garlic cloves, minced
- 1 t cumin
- 1 t cinnamon
- 1/2 t cardamom
- 1/4 t nutmeg
- 2 T chili paste
- 5 cups bone broth
- 1 lbs ground beef
- Coconut cream (a dollop per bowl)
- Chopped parsley or cilantro, for garnish
- Preheat your oven to 400 degrees. Slice your sugarpie pumpkin into crescent moon slices, about 1.5" at the thickest point. Coat the pumpkin with 1 t coconut oil, sea salt and pepper. Bake for 20-25 minutes, until you can easily pierce it with a fork. (Note: I think it's easiest to remove the peel after you bake the pumpkin. Just make sure you let it cool a little so you don't burn your fingers.)
- Meanwhile, heat up a large pot and add the rest of the coconut oil and ghee. Once the pot is good and hot, add your meat, shallot, garlic and spices. Saute until the meat has slightly browned and the shallot has softened.
- Add the broth and chili paste to the pot. Bring to a boil, then reduce heat. Add the pumpkin to the pot once it's finished in the oven (make sure you removed the peel!).
- Simmer about 10-15 minutes.
- Ladle your soup into a bowl and garnish with a dollop of coconut cream and fresh parsley or cilantro! Delightful!
Important Notes:
I am not a doctor, and I don’t claim to be one. I can’t prevent, treat, cure or diagnose illness or disease. The information presented on this website is not meant to replace a one-on-one relationship with your health care professional and is not intended as medical advice, treatment or diagnosis. The purpose of this website is to share knowledge from my research and experience. I encourage you to make your own decisions regarding your health care based on your own research and relationship with your health care professional.
I make a small commission from the product links above, although the price of the products stays the same for you, whether or not you purchase through my affiliate links. You can purchase these products directly from the sites if you don’t wish to use my affiliate links.