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Pumpkin Hamburger Soup

An AIP friendly hamburger soup flavored with pumpkin to warm you up on a brisk Autumn Day!
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

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

  1. 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.
  2. Add in the celery, carrots, and yam. Saute for about 5 minutes.
  3. 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.
  4. Simmer for 15 minutes then add in the pumpkin puree and the kale. Simmer another 5-10 minutes.
  5. Serve immediately and top with a sprinkle of chopped green onions.
  6. Cool and store in the refrigerator in a glass container for 3-4 days or in the freezer for up to 3 months.