This Savory Pumpkin Beef Soup Recipe May Help Fight Inflammation by Tabitha Jones

Soups Lunch Dinner Gluten-free
5 months ago

This Savory Pumpkin Beef Soup Recipe May Help Fight Inflammation

This time of year, it's all about the soup. So many soup recipes are easy to make and they're good for you, too. This savory pumpkin hamburger soup recipe follows the autoimmune protocol (AIP) diet. The AIP diet may help with inflammation issues in the body, and this soup tastes so good doing it. It got chilly last night, so today I had to make this soup!

If you have autoimmune issues, or try to eat a mostly anti-inflammatory diet, you'll really appreciate this easy, delicious soup recipe. Feel free to add in your favorite vegetables to this delicious lunch or dinner recipe.

To make this hearty soup recipe you will need some simple ingredients. Here is your shopping list: onion, celery, carrots, grass-fed ground beef, olive oil, chicken broth, water, turnips, green beans, kale, herbes de provence and a can of pumpkin.

This satisfying soup makes a wonderful lunch or dinner. Serve it with a slice of warm bread, if you like. Be sure to freeze any leftovers so you have some for a chilly day (you'll be glad to have some in reserve)!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 1 medium onion, diced
  • 3 - 4 celery stalks, diced
  • 2 - 3 carrots, sliced
  • 1 pound grass-fed ground beef
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 - 2 cups water
  • 3 - 4 turnips, diced
  • 10 - 16 ounces green beans
  • 1 cup kale, shredded in pieces
  • 1 tablespoon herbes de provence
  • 1 can (15 ounces) solid pumpkin

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Recipe Notes

  • You could use vegetable or beef broth, if preferred. 
  • You could use ground chicken or turkey, if desired.
  • If you don't have herbes de provence, you can use Mediterranean or Italian seasoning.
  • You can swap or add any of your favorite vegetables to this soup. 
  • Serve this soup with a slice of warm bread, if you like.
  • Store leftovers in an airtight container in the refrigerator. This soup freezes well, too.

Here's how to make it: 

  1. Heat the oil in a soup pot. Add the carrots, celery and onion. Season with salt and pepper. Cook for a few minutes, then add the ground beef. Cook, breaking it up with a wooden spoon, until browned and cooked through. 
  2. Add the broth, water and turnips. Simmer for about 10 minutes.
  3. Add the green beans, kale, pumpkin and herbes de provence. Simmer another 10 minutes. Serve with a slice of warm bread, if desired.

Nutrition Facts Per Serving

Calories: 307

Total Fat: 25.1g

Saturated Fat: 4g

Cholesterol: 8mg

Sodium: 253mg

Total Carbohydrate: 17.6g

Dietary Fiber: 6.5g

Total Sugars: 5.7g

Protein: 7.1g

Vitamin D: 0mcg

Calcium: 106mg

Iron: 2mg

Potassium: 632mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
So healthy and so delicious. Thank you for sharing the savory goodness, Tabitha Jones ! #yum
This soup looks amazing!

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