Ingredients:

  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 4 cups pumpkin puree (fresh or canned)
  • 4 cups chicken or vegetable broth (960 ml)
  • 1 cup heavy cream (240 ml)
  • Salt and pepper, to taste
  • 1 pound (450 g) ground beef or turkey
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley, for garnish

Instructions:

  1. In a large pot, heat olive oil.
  2. Add diced onion and cook until translucent.
  3. Stir in minced garlic and spices (cumin, cinnamon, paprika) until fragrant.
  4. Add pumpkin puree and broth to the pot. Season with salt and pepper; bring to a simmer.
  5. Cook for 15-20 minutes, allowing flavors to meld.
  6. In a separate sauté pan, brown the ground meat over medium heat.
  7. Season with thyme and Worcestershire sauce; cook until no longer pink.
  8. Drain excess fat if necessary.
  9. For a smoother texture, blend the soup using a blender or immersion blender until creamy.
  10. Stir in heavy cream and cooked meat into the soup. Heat through, adjusting seasoning as necessary.
  11. Ladle into bowls and garnish with fresh parsley.