Cozy, creamy, flavorful fall bowl of comfort
This Pumpkin Chili Soup is everything you love about hearty chili—bold spices, tender beef, and rich tomato flavor—blended with the velvety creaminess of pumpkin for the perfect cold-weather meal. It’s warming, nourishing, and comes together fast, making it ideal for busy nights when you want something comforting without spending hours in the kitchen. The pumpkin doesn’t make the soup sweet; it simply adds body and richness that turns a classic chili into a silky, spoonable masterpiece. Serve it with crusty bread, cornbread, or simple toppings for a cozy fall dinner everyone will love. 🍂✨
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
📝 Ingredients
(No pork — ground beef used per your substitution rule)
- 1 lb ground beef
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can pumpkin purée
- 1 (14.5 oz) can diced tomatoes
- 3 cups beef broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon (optional but fantastic)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne (optional for heat)
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar (balances acidity)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Cutting board & knife
- Measuring cups & spoons
- Wooden spoon or spatula
- Can opener
- Ladle
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Brown the beef: Heat a large pot over medium heat. Add ground beef and cook 5–6 minutes, breaking it up as it browns. Drain excess fat if needed.
- Add veggies: Stir in onion, garlic, and bell pepper. Cook 3–4 minutes until softened and fragrant.
- Bloom the spices: Add chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and cayenne. Cook 1 minute to let the spices release their aroma. 🌶️
- Add tomato paste: Stir in tomato paste and cook another minute to deepen the flavor.
- Add pumpkin & liquids: Mix in pumpkin purée, diced tomatoes, and beef broth. Stir until smooth and well combined.
- Add beans: Stir in the black beans and bring everything to a gentle simmer.
- Simmer & thicken: Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The soup should become creamy and rich. 😍
- Taste & adjust: Add brown sugar to balance the acidity, plus extra salt or spices if desired.
- Serve: Ladle into bowls and top with shredded cheese, sour cream, green onions, or crushed tortilla chips.
💡 Pro Tips
- Creamier soup: Stir in ¼ cup heavy cream or coconut milk at the end.
- Make ahead: Flavors deepen overnight—this soup is fantastic the next day.
- Thicker texture: Simmer 5–10 extra minutes or mash some beans in the pot.
- Veggie boost: Add corn, zucchini, or diced sweet potato for more color and nutrients.