Pumpkin soup with a wild mushroom and minced beef crumble.

Pumpkin Soup with a Wild Mushroom and Minced Beef Crumble

Pumpkin soup with a wild mushroom and minced beef crumble.

Evocative of glorious autumn days, the creamy consistency of this pumpkin soup is enriched with a crumble of minced beef and wild mushroom. The addition of quality protein turns it into a complete meal, perfect for when you want something nutritious and easy.

Turn a Simple Pumpkin Soup into a Balanced Meal

This trick for transforming a simple pumpkin soup into a satieting and nutrient dense meal is particulary welcome through autumn and winter. If you can prepare both parts – the soup and the crumble – in advance, so much the better. That way, after a vigourous country walk (or an exhausting Christmas shopping trip into town), all you have to do is reheat, serve, and collapse on the couch.

In this recipe, the chanterelles gives the crumble a gourmet edge. I use these mushrooms because they’re local to our area. Experiment with any that you can forage or buy. Asian mushrooms would be interesting to try.

Use Bone Broth for Deep Nutrition

If you want to make soups and stews that are deeply nutritious as well as delicious then using Bone Broth as the stock is a must. Making Bone Broth at home is easy with an Instant Pot (see “On the Side”, below). It’s rich in collagen, the main structural protein in the body, and being comprised of essential amino acids, we have to obtain it from the diet. Having Bone Broth on hand is an integral part of a healthy diet.

If you love this recipe, be sure to check out my compilation, Easy & Essential Paleo Recipes for Busy People. As the title implies, all the recipes are quick to make and form the foundation of a Paleo Diet. Essentially, they’re the recipes that I make all the time.

On the Side

How to Make a Great Homemade Bone Broth – As mentioned above, Bone Broth is essential for turning soups and stews into a source of deep nutrition.

11 Irresistible Reasons for Buying an Instant Pot  – To make Bone Broth at home, you really do need an Instant Pot.

The Paleo AIP Instant Pot Cookbook – Once you have an Instant Pot, you’ll want to use it all the time. This E-book is an award winning best seller.

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Pumpkin Soup with a Wild Mushroom and Minced Beef Crumble

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.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course, Soup
Cuisine: AIP, Gluten Free, Keto, Mediterranean, Paleo, Whole 30
Keyword: Autumn/Winter, bone broth, Mushroom, Pumpkin
Servings: 4


  • 500 grams minced beef
  • 1 tablespoon fresh rosemary finely minced
  • 1 tablespoon fresh parsely finely minced
  • 2 teaspoons sea salt divided
  • 200 grams small, fresh chanterelles stems cleaned
  • 1 medium sized pumpkin seeded, peeled and chopped into 3cm cubes
  • 1 celery stalk roughly sliced
  • 1 medium sized carrot peeled and roughly chopped
  • 1 tablespoon chives finely minced
  • 500 mls Bone Broth
  • 1/2 cup water
  • extra virgin olive oil optional


  • Place the ground beef, rosemary, parsley and ½ teaspoon sea salt into a medium sized frypan. Over a low-medium heat, 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.
  • Place the pumpkin, celery, carrot, chives, bone broth, water and 1 1/2 teaspoons sea salt into the Instant Pot or into a large pot.
  • 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. If using a saucepan on the stovetop, bring to a boil, reduce the heat and maintain a simmer for 15 minutes.
  • Using an immersion blender, whiz the soup to a velvety consistency.
  • When ready to serve, heat both the soup and the crumble, adding a little extra virgin olive oil to the crumble if desired. Ladel the hot pumpkin soup into pre-warmed bowls, and top with the crumble.

Angelina Brazzale

Angelina Brazzale is the founding creative director of Empress and Sister. Like her chart ruler, Mercury, she travels between worlds. She has degrees in English Literature and in Fine Arts, Ceramics. She's a Primary Health Coach, having reversed autoimmune disease through the protocols of ancestral health. She spent over 10 years teaching yoga and meditation. She reads Tarot, writes and makes art, and is sensitive to the energy in crystals and trees. Visit her Page in the Empress and Sister Collective for information, products and services.

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