Dinner in a pumpkin with ground beef pasta soup is a beautiful and delicious fall plate. With carrots, celery, corn, and spices, this soup combines the flavors of fall with the savory flavor of fresh pumpkin.
Dinner in a pumpkin with ground beef pasta soup is a beautiful and delicious fall plate. With carrots, celery, corn, and spices, this soup combines the flavors of fall with the savory flavor of fresh pumpkin.
Why We Love Dinner in a Pumpkin
On Mondays, I take my kids to the local grocery store and buy whatever looks freshest.
Lately that’s included so many pumpkin varieties. I never thought I would get tired of cooking pumpkins, and so far, that has stayed true!
This recipe uses up as many pumpkins as you have people, and can be really flexible with the size and type of pumpkin.
I love how easy it is to make a dinner in a pumpkin with whatever you have on hand. This is one of those “smorgasbord” recipes where you can throw in leftover fresh or frozen veggies on hand. With salt, cheese, pumpkin, and pasta, you can’t really go wrong!
Pin it for Later!
Tips for Making Dinner Served in a Pumpkin Bowl
Wash your pumpkin under warm water and use a brush to scrub off the dirt.
If you can use bacon fat to coat the inside of the pumpkin before roasting, it adds much better flavor.
Seasoning the pumpkins with a Kinder’s blend or seasoning of choice adds great flavor every time you go to scoop the pumpkin out with the soup.
The pasta is optional! If you want to keep it soupy, try serving with homemade bread rolls instead for a bread component.
Health Benefits of Pumpkin
Pumpkins are a type of winter squash that are loaded with nutrients and fiber! They make a wonderful addition to any meal, especially when paired with some type of protein.
Pumpkins are packed with vitamins, including vitamin B2, vitamin C, and vitamin E. One cup of pumpkin provides more than the daily recommended value of vitamin A! This humble vegetable also provides a considerable amount of potassium, copper, and manganese, according to Healthline.
All of these nutrients are wonderful for our bodies! Pumpkin helps boost the immune system, support eyesight, and promote heart health. Pumpkin is also high in antioxidants, which can lower your risk of chronic illness, such as cancer and heart disease.
More Pumpkin Recipes from the Homestead
Creamy Pumpkin Carrot Pasta Sauce
Pumpkin Bread from Fresh Pumpkin
Flaky Sourdough Discard Pumpkin Biscuits
Pumpkin Chili Recipe with Lamb
Tools needed:
Dutch oven or stainless steel stovetop pot
Chopping Knife (use code DUVALLHOMESTEAD for 20% off!)
Cutting Board
Baking tray with parchment paper
Dinner in a Pumpkin Ground Beef Soup Ingredients:
4 small to medium size pumpkins (individual soup bowl size)
Olive oil or bacon fat
2 lbs ground meat of choice – beef, bison, venison, or pork
1 large white onion, chopped
2 carrots, chopped
2 celery, chopped
1 cup corn, fresh or frozen
6 cups bone broth
1/2 cup yogurt
1/2 cup shredded cheese
Pasta of choice (optional)
Seasoning:
2 tsp salt
2 tsp chili powder
One tsp garlic powder
1 tsp onion powder
1 tsp pepper
How to Make Dinner in a Pumpkin with Ground Beef Chili Soup
Preheat the oven to 375 and line a baking tray with parchment paper. Gather 4 medium size pumpkins and wash them under warm water. Try to find pumpkins that look like large soup bowls for individual serving sizes (i.e., 4 pumpkins to serve 4 people).
Cut the stems off the pumpkin, then remove the seeds and guts with a large spoon. With a towel or food brush, moisten the inside of the pumpkin with olive oil (we also like to use leftover bacon fat for this) and drizzle with salt. Place the pumpkins on the baking tray and roast, at 375, for 40 minutes or until soft on the inside.
Meanwhile, preheat a dutch oven or large stovetop pot on medium-high heat. Add the meat, onion, and carrots together and cook, stirring occasionally, about 5-10 minutes. Then add the celery, corn, bone broth, and seasonings and stir to combine.
Cover and simmer on medium-low for 10-15 minutes. If you are adding pasta to the soup, cook it now. This soup also pairs great with homemade dinner rolls.
Before serving, turn heat to low, and add the yogurt, shredded cheese, and pasta if adding. Stir to combine.
Scoop the beef soup into the pumpkins and top with shredded cheese if desired. Serve and enjoy!
More Fall Recipes from the Homestead
Einkorn Pumpkin Protein Muffins
Bratwurst Soup with Cabbage and Potatoes
FAQ:
How do you use pumpkin as a serving bowl?
Using pumpkin as a serving bowl is as easy as cutting the top off, taking out the seeds, and roasting the pumpkin. The soft inner pumpkin flesh is delicious to spoonful alongside the soup you’re serving it with.
What are the benefits of eating pumpkin?
There are many health benefits of eating pumpkin. Being high in vitamins, nutrients, and antioxidants, and with its many varieties, pumpkin is a wonderful fall vegetable to have on hand.
Pin it for later!
Dinner in a Pumpkin (Beef Pasta Soup Recipe)
Dinner in a pumpkin with ground beef pasta soup is a beautiful and delicious fall plate. With carrots, celery, corn, and spices, this soup combines the flavors of fall with the savory flavor of fresh pumpkin.
Ingredients
- 4 small to medium size pumpkins (individual soup bowl size)
- Olive oil or bacon fat
- 2 lbs ground meat of choice - beef, bison, venison, or pork
- 1 large white onion, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 1 cup corn, fresh or frozen
- 6 cups bone broth
- 1/2 cup yogurt
- 1/2 cup shredded cheese
- Pasta of choice (optional)
- Seasoning:
- 2 tsp salt
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pepper
Instructions
- Preheat the oven to 375 and line a baking tray with parchment paper. Gather 4 medium size pumpkins and wash them under warm water. Try to find pumpkins that look like large soup bowls for individual serving sizes (i.e., 4 pumpkins to serve 4 people).
- Cut the stems off the pumpkin, then remove the seeds and guts with a large spoon. With a towel or food brush, moisten the inside of the pumpkin with olive oil (we also like to use leftover bacon fat for this) and drizzle with salt. Place the pumpkins on the baking tray and roast, at 375, for 40 minutes or until soft on the inside.
- Meanwhile, preheat a dutch oven or large stovetop pot on medium-high heat. Add the meat, onion, and carrots together and cook, stirring occasionally, about 5-10 minutes. Then add the celery, corn, bone broth, and seasonings and stir to combine.
- Cover and simmer on medium-low for 10-15 minutes. If you are adding pasta to the soup, cook it now. This soup also pairs great with homemade dinner rolls.
- Before serving, turn heat to low, and add the yogurt, shredded cheese, and pasta if adding. Stir to combine.
- Scoop the beef soup into the pumpkins and top with shredded cheese if desired. Serve and enjoy!
Notes
Our favorite Chopping Knife (use code DUVALLHOMESTEAD for 20% off!)
Leave A Comment