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
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!