Creamy Meat-Topped Pumpkin Soup

If you thought soup was just for starters you have to try this. It's super-filling due to the meaty topping while offering a delicious creamy pumpkin taste.
  • 1 x butternut pumpkin (about 1kg)
  • 2 tbsp olive oil, coconut oil or tallow
  • 400 - 500g beef mince
  • 1/2 tsp sea salt
  • 1 tsp added Primal Energy beef liver powder
  • 1 brown onion, diced
  • 1 cup good quality chicken bone broth
    Optional, if you want to enhance it - spices ie cumin, smoked paprika or sumac


  1. Pre heat oven to 250 °C. Chop skin off pumpkin and cut into cubes, lay on a baking tray, drizzle with 1tbsp of the olive oil (or coconut or tallow) and put in the oven for 20-30 mins. 
  2. Heat the rest of the olive oil, tallow or coconut oil in a crock pot or saucepan. Add the beef mince, salt, beef liver powder and spices if using. Mix until the meat is cooked for about 3-5minutes. Transfer the cooked mince into a bowl and set aside. Add diced onion to the warm pot/pan and sautee until translucent, add the pumpkin and bone broth then mix for a few minutes while it heats. Turn heat off and blend into a thick soup with a stick blender. Salt to taste.
  3. Pour soup into a bowl and top with mince mixture and more spices or herbs (such as thyme) if you want!


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