Serves 6
92 cal · 30 min
Pumpkin Soup
Recipe GLPRfb40600a6d461d
A warm and comforting pumpkin soup with tender beef, maple sweetness, and warming spices. This simple one-pot dish combines pure pumpkin puree with a light beef broth base and is finished with fresh diced onions for a pleasant textural contrast.
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Ingredients
3 cups water
1/4 pound beef round roast, sliced thinly (thaw if frozen)
2 cans unsalted pumpkin puree (about 30 ounces total)
2 tablespoons maple syrup
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon (optional)
1/4 cup diced onion
Directions
Fill a medium pot with water and bring it to a rolling boil over high heat.
Add the thinly sliced beef round roast to the boiling water.
Maintain a boil and cook the beef for 5 to 10 minutes until it is no longer pink and reaches a safe internal temperature of 160°F (71°C) for ground meat or fully cooked for thin slices.
Stir in the pumpkin puree, maple syrup, and black pepper until well combined.
Add the ground cinnamon if desired and stir to incorporate evenly throughout the soup.
Reduce the heat to medium-low and simmer the soup for approximately 10 minutes, stirring occasionally to ensure smooth heating and flavor melding.
Ladle the soup into individual serving bowls.
Top each bowl with approximately 2 teaspoons of the diced onion for a fresh, crisp accent.
Serve immediately while hot.
