Ground Beef & Pumpkin Soup

Full disclosure this savory soup is virtually the same as our Beef & Butternut Squash Soup. The only major differences are that in this one the beef is ground and the squash is pumpkin.

I know I probably shouldn’t meddle with something as good as beef and butternut squash soup, but hear me out.

I grew one pumpkin plant in my garden this year that yielded nearly 20. And even after we had all the kids that live on our road over to carve said pumpkins, I still had several left over. So, I pureed them. And they yielded a lot of puree.

And I thought, why the heck wouldn’t that puree be good in a soup?! I also thought this soup might be a good substitute when you’re craving the beef and butternut squash, but can’t find butternut squash or stew meat at your local grocery store.

Because let’s face it, butternut squash is not always in season, but canned pumpkin puree is. And sometimes stew meat can be hard to find, but ground beef is always readily available.

Don’t forget the rules of food safety! Here is the short list:

• Always wash your hands before and after handling raw meat. 
• Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath. 
• Always wash cutting boards and plates after having been in contact with raw meat. 
• Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.

Ground Beef & Pumpkin Soup

• Author: Terryn
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup

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Ingredients

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1 pound ground beef 

1/4 cup finely chopped onion

3 cups pumpkin puree, roughly 2 15-ounce cans

3 cups beef broth

3 cloves garlic, pressed

1 teaspoon thyme

1 teaspoon cumin

1/4 cup sour cream

1 tablespoon half ‘n’ half or milk

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Instructions

Pull out a stockpot and heat it up over medium-high heat. Once the pot is hot, add the ground beef and the onion. Break the beef up into small pieces, and brown it for 8-10 minutes or until it’s no longer pink.

Grab your pumpkin puree and add it to the stock pot along with the beef broth, garlic, thyme, and cumin. Give the pot contents a gentle stir until everything is combined. Bring the soup up to a boil, reduce the heat to medium or low, and simmer for 15-20 minutes.

While the soup simmers, mix the sour cream and half ‘n’ half (or milk) together until they’re smooth. 

Turn the heat off under the stockpot. Serve the soup in bowls topped with the smooth sour cream and a bread stick, if you so choose. Enjoy!

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