I love Autumn and everything associated with it: sweaters, boots, blanket scarves, and of course pumpkin. When I was a kid my mom always made a Hamburger Soup. It consisted of ground beef, tomatoes, corn, and macaroni noodles along with some Italian spices. It was always one of my favourite dishes but now that I follow a Paleo Autoimmune Protocol diet, many of those ingredients are off limits.
In recreating a hamburger soup it was important to me to make it a feel-good comfort food just like the one my mom use to make, while at the same time making it AIP compliant and nutritious. So, I switched out the tomatoes for pumpkin puree and did away with the corn and noodles, adding in a yam and veggies instead.
This soup is thick and creamy thanks to the pumpkin and packs a whole lot of nutrients. Be sure to make your beef bone broth ahead of time. I made mine in my instant pot and it only took 120 minutes!
Where I live, it is currently Winter, but I know for many of you it is still Autumn. So enjoy this soup and if it is Winter where you are, then be a rebel and eat the soup anyways!
XO Meagen Ashley
Pumpkin Hamburger Soup
Ingredients
- 1 Tbsp Coconut oil or lard
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 14 ounces yam or sweet potato, peeled and cubed approx. 1 large
- 6 cups beef bone broth
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- Salt, to taste
- 13 ounces pumpkin puree
- 4 cups chopped kale
- 1/4 cup chopped green onion for garnish
Instructions
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In a large soup pot, heat your coconut oil or lard over medium high heat. Cook the red onion and garlic for a few minutes (until translucent). Add the ground beef and brown.
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Add in the celery, carrots, and yam. Saute for about 5 minutes.
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Pour in the bone broth. Bring to a boil, then turn the heat down to medium low and stir in the garlic powder, onion powder, thyme, and salt.
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Simmer for 15 minutes then add in the pumpkin puree and the kale. Simmer another 5-10 minutes.
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Serve immediately and top with a sprinkle of chopped green onions.
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Cool and store in the refrigerator in a glass container for 3-4 days or in the freezer for up to 3 months.
[…] Pumpkin Hamburger Soup (It’s All About AIP) […]
a tablespoon of garlic powder, a tablespoon of onion powder, a tablespoon of dried thyme?? Really? That seems like a lot. I’m making this now and might cut back…. I’ll let you know how it goes.
Yes, I originally used 1 tsp and found it needed more flavor. If you prefer less then you can definitely decrease the amounts. I have had lots of people make it though and they made the recipe as written and loved it.
hmmm…. I’m last minute making this Delish sounding recipe, however, I don’t have kale but do have spinach. Normally I would just go with it… do you think it would change flavor in a good or bad way?
Spinach will work great!
This soup is so filling and delicious! Love it!
Thanks so much, Liz! So glad you liked it!
Can this be adapted for crock pot? If so what would you suggest?
Hi Victoria, excellent question! If I were to make this in a crock pot, I would first brown the meat separately on the stove, then add the it to the other ingredients in the crock, and cook on high for 4 hours. If the veggies do not seem tender enough after 4 hours, you can go for another 2 hours and see if they are ready then. I hope you enjoy it. Let me know how it turns out!
[…] Pumpkin Hamburger Soup […]
I just began eating an asthma elimination diet. In addition to wheat, soy, eggs, dairy, and nuts (my dr asked me to avoid these), I had tested as very allergic to asthma and also allergic to rice (can you believe it-just so unexpected!). Then, I had sensitivities to cranberries, chocolate, and sugar, so my dr asked me to avoid those things also. Needless to say, I am struggling to figure out what to eat, and still enjoy it, as I’ve always cooked with lots of spices and seasonings and a large variety of foods. And, all the time it takes to cook my new diet! Whoa! This recipe was a God-send, today! Quick, easy, and so so darned good!! I am trying to limit my salt, too, so I did actually UP the amount of garlic, onion powder, and thyme. I thank you for this recipe and the others I will try in the next weeks. Oh- a real positive- my husband loved it, too!
*Correction: “Very allergic to yeast”.
Hi there Deborah,
Thanks again for leaving a lovely comment. 🙂 Food sensitivities can be so wild! I am glad to hear you’re learning what works for you.
I love extra garlic, too. I am happy to hear you are also a fan, and that it made the soup customized to your needs. (Plus, having the hubs enjoy an allergy-friendly meal is such a treat, isn’t it!?) 😉
xo,
Meagen
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