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Pumpkin Soup with a Wild Mushroom and Ground Beef Crumble

October 25, 2017 By Angie 2 Comments

Sensuously evocative of glorious autumn days, the creamy texture of this thick pumpkin soup snuggles up against a crumble of wild mushroom and ground beef.

Sensuously evocative of glorious autumn days, pumpkin soup warms the heart, fills the belly and is loved by all. Here, the thick and creamy texture snuggles up against the wild mushroom and minced beef crumble, which adds further nutritional density to it’s bone broth base. It’s easy to make in the Instant Pot, and just as simple on the stove.

Pumpkin Soup with Crumbled Ground Beef and Wild Mushroom

Looking for the recipe? Scroll all the way down.

Sensuously evocative of glorious autumn days, the creamy texture of this thick pumpkin soup snuggles up against a crumble of wild mushroom and ground beef.

Pumpkin seeds are tough little buggers. Along with those of tomatoes, they somehow survive the hot fermentation of our compost, and remain unaffected by the wriggling organisms who live there. Last spring, pumpkin and tomato plants sprung up everywhere. I didn’t bother buying tomato plants, and our harvest was excellent. I would never have contemplated trying to grow pumpkin. We don’t have a lot of room, and we certainly don’t have an enormous mound of fresh manure, but – why not? – we let a plant grow, and trained it along the fence and up onto Lina’s old clothes line. Well, what do you know? From a hundred flowers, two fat pumpkins decided to grow. They slowly swelled and ripened as the vine leaves gradually shrivelled and fell. A couple of weeks ago we snapped them off, and proudly carried them upstairs. One, we cooked in the Instant Pot, and ate it in various ways. The second was made into this soup. They didn’t disappoint, and their colour, as you can see, was intense.

Adding crumbled ground beef to pumpkin soup was, we thought, a strike of genius. Adding wild mushrooms to the mix seemed so natural, considering both pumpkins and mushrooms come into glory at the same time. Our mushrooms, admittedly, are foraged at the market, not in the forests and fields. Fiorenzo’s brother and his wife are passionate about ‘the quiet hunt’, but we’re not so competitive. Here, you need a license for foraging, and you need to get up early – really early – in order to beat the others at the game. But, more importantly, we’re simply not informed. Sure, we know when we’ve stumbled upon a magic mushroom, but distinguishing between the delicious and the deadly is not always straight forward. Those on the right of the image below, for example, I have no idea about. So, in our case, it’s better to buy. And that’s no problem: at this time of year, the markets are full of beautiful, intriguing varieties. The one’s I used for the soup, in our region, are called pioppini. Find some that are similar: stout, with tight caps and slender stems that will hold onto their form as they’re cooking.

Not knowing the delicious from the deadly, we prefer to buy our wild mushrooms from the market.

The Secret to a Great Pumpkin Soup

Pumpkin soup is so simple, but to make it great, there is a trick. You need bone broth. A good, rich, gelatinous homemade bone broth. In fact, that’s the secret to any great soup, pumpkin or otherwise. Start with a flavour filled stock, and build on that. If the stock is already brilliant, you won’t need to add much more. I don’t cook with onions, for example, but because of the rich base stock, we never notice it’s absence. Celery, a carrot, chives and salt. And pumpkin. A whole, medium sized pumpkin. That’s all.

The ingredients for the crumble are equally as simple: freshly minced rosemary and parsely, salt, ground beef, and those little mushrooms. Fry up the crumble separately, and if you need to reheat it later, just add a little oil.

Simple ingredients. Magical synergy.

Sensuously evocative of glorious autumn days, the creamy texture of this thick pumpkin soup snuggles up against a crumble of wild mushroom and ground beef.

In the Instant Pot, or On the Stove?

In the Instant Pot, the pumpkin soup will take just 5 minutes of high pressure. If you’re cooking on the stove top, bring it to a boil and let it simmer for 15. In both cases, once the pumpkin and the carrot are soft, blend it all to velvety smooth. I use an immersion blender so I don’t have to transfer bubbling soup to a blender and back again.

This is wonderful as a light supper on an evening when you don’t want to eat too much, or any time when you want to feel warm and nourished from the inside out. Breakfast, for example. Could be good.


On the Side

How to Make a Great Bone Broth – This is my go-to recipe for a great tasting onion and garlic free bone broth. You’ll need an Instant Pot.

Creamy Spinach Soup – Another one of our cold-month favourites. It’s the cauliflower which makes it creamy.

A Paleo Apple Cake to Make Your Heart Sing – Because new season apples arrive alongside the pumpkins and mushrooms.


This recipe has been shared on the AIP Recipe Roundtable.


I hope you love this twist on Pumpkin Soup. If you happen to make it, don’t forget to take a snap and tag me on Instagram – it’s so great to see your creations. And if you do love it, please rate it!

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Pumpkin Soup with a Wild Mushroom and Ground Beef Crumble
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Sensuously evocative of glorious autumn days, the creamy texture of this thick pumpkin soup snuggles up against a crumble of wild mushroom and ground beef.
Paleomantic: Angie Brazzale
Recipe type: Soups and Stews
This fits: Paleo, AIP, Whole 30, Low FODMAP
Serves: 4
Ingredients
  • 500 grams / 1 pound ground beef
  • 1 tablespoon finely minced fresh rosemary
  • 1 tablespoon finely minced fresh parsley
  • 200 grams small fresh wild mushrooms, stems cleaned
  • 1 medium sized pumpkin, seeded, peeled and chopped into 3cm/1inch chunks (1.5 kilos / 3 pounds whole pumpkin)
  • 1 celery stalk, roughly sliced
  • 1 medium carrot, peeled and roughly chopped
  • 1 tablespoon finely minced fresh chives
  • 500 mls bone broth
  • ½ cup water
  • gross iodized sea salt
Instructions
  1. Place the ground beef, rosemary, parsley and ½ teaspoon sea salt into a medium sized frypan. Over a low-medium heat, continue to stir and break up the beef until it has crumbled and is browned. Add the mushrooms, gently mix through, and continue cooking for 10 minutes, stirring occasionally. Remove from the heat.
  2. Place the pumpkin, celery, carrot, chives, bone broth, water and 2 teaspoons sea salt into the Instant Pot or into a large pot.
  3. If using the Instant Pot, secure the lid, turn the valve to 'Sealing', and set the Manual function to 5 minutes. When the timer sounds, allow to the pressure to release naturally.
  4. If using a saucepan on the stovetop, bring to a boil, reduce the heat and maintain a simmer for 15 minutes.
  5. Using an immersion blender, whiz the soup to a velvety consistency,
  6. If necessary, reheat the ground beef and wild mushroom crumble, adding a little olive oil if desired.
  7. Ladel the hot pumpkin soup into pre-warmed bowls, and top with the crumble.
  8. Enjoy.
3.5.3228

 

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Filed Under: Autoimmune Protocol, Autumn / Winter, Soups and Stews, Whole 30 Tagged With: autoimmune protocol, autumn/winter, breakfast, Paleo Recipes, vegetables, whole 30

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Reader Interactions

Comments

  1. Marcia

    November 16, 2019 at 2:57 pm

    This looks great! What is “gross iodized sea salt”? I haven’t been able to find a product by that name, and I’m very curious about it.

    Reply
    • Angie

      December 29, 2019 at 6:11 am

      Hi Marcia! “Gross” salt is just any kind of rock salt. “Iodized” means that they’ve added iodine. I specifically use iodized salt because it’s important for healthy thyroid function. Hope you love the recipe!

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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F* Off Inflammation. Forever. Many of us will tell F* Off Inflammation. Forever. Many of us will tell you this: you’ve got to get to the point where you’re angry - with yourself, with your body, with the pain, with all the health professionals who can’t tell you what’s going on, with that long list of side effects that comes with your anti inflammatories & painkillers.

You get angry & you start researching & you discover all these people who have had the same issues & who - amazingly - have resolved them or contained them or reversed them through diet & lifestyle choices. That is, through eliminating inflammatory foods &  behaviors & substituting them with nutritious foods & healing practices.

Lo & behold, they say. It works... & it’s simple.

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3 Seed Paleo Bread. Save this post - the recipe is 3 Seed Paleo Bread. Save this post - the recipe is up on the home page of my website at the moment. Later, find it under “Recipes”.

🥑🥚We love this for toast on the weekend, with a boiled egg and slices of avocado..
🍞When I bake a loaf, I slice it, wrap it and put it in the freezer.

💪 This is important. Because Paleo breads, pancakes, cakes, cookies & muffins should never be a substitute for your old way of eating. They should be an occasional treat. Most of your calories, most of the time, should be filled with nutrition & low carb. Paleo baked goods then become a delightful deviation - but not the norm.

Enjoy this recipe & when you bake it & make it, tag me! It’s what I used to make the croutons for the Caesar Salad a few posts back. 

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I just made a Reel! First time, thus not a very go I just made a Reel! First time, thus not a very good one. Like everything: you’ve got to practice.

In my first year of healing (2014-15) I did a Reset 4 times. Food is complicated. It’s so obviously not so much about nutrition as it is about addiction, emotions, habits. About how we identify ourselves and how we define happiness, togetherness, family, ritual, reward.

Takes a long time to reprogram all that. But you keep practicing. It gets easier. And then at some point the new way of doing things becomes natural, normal, the new you.

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Caesar Salad! How good is it? Boiled egg, anchovie Caesar Salad! How good is it? Boiled egg, anchovies, shards of aged parmigiano, bacon cubes and croutons fried in the bacon fat. Perfectly, wonderfully balanced.

I made my 3-Seed Paleo loaf the day before so it was ready for the croutons. And we don’t have cos lettuce here so I used Belgium Endive. It was great. One of those dishes that when you make it, you think, why don’t I make this more often?

I adapted the recipe from Stephanie Alexander’s “The Cook’s Companion”.

This is how I made the dressing:

🥄 1 teaspoon salt
🥄 1/4 teaspoon freshly ground black pepper
🥄 1 teaspoon Dijon mustard
🥄 1 teaspoon lemon juice
🥄 2 tablespoons red wine vinegar
🥄 1/2 cup extra virgin olive oil
1 egg

1. Mix all ingredients together in a screw top jar. Shake well and set aside.

Fabulous. Try it!

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All dietary fats have received a lot of bad press All dietary fats have received a lot of bad press over the last 70 years... but they're making a comeback. The good ones, that is. The evil ones should be abolished for life. Do you know the different families?

	🍳	Saturated fats are an excellent source of fat, especially for cooking
	🥑	Monounsaturated fats are a great source of fat
	🥐	Polyunsaturated fats are difficult
	🍟	Trans fats, or “partially hydrogenated fats”, are poison...

🥑🥥 Healthy fats are super satisfying. They taste good and, together with complete, quality protein, they provide the feeling of satiety. With the right amount of fat in our meals we feel full for a long time, which means we’re less likely to go hunting for unhealthy snacks.

💎 If you want to read more about the fat families and what foods contain them, the post is up on the home page of my website now. Jump to my bio, click through & scroll down. Or, it’s here:

🇬🇧 https://angiebqualitylife.com/good-fats-bad-fats-and-poison/
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Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
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