Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups pumpkin puree (unsweetened)
  • 4 cups beef broth (low sodium)
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tbsp apple cider vinegar
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
  2. Add 1 lb lean ground beef and cook until deeply browned and slightly crispy at the edges, ensuring the meat reaches a safe internal temperature of 160°F (71°C).
  3. Remove the browned beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
  4. Add 1 diced yellow onion, 2 sliced carrots, and 2 diced celery stalks to the pot; sauté for 5–7 minutes until onions are translucent and carrots begin to soften.
  5. Stir in 3 cloves minced garlic and 2 tbsp tomato paste; cook for 2 minutes until the paste turns a dark brick-red.
  6. Stir in 2 cups pumpkin puree, 1 tsp smoked paprika, and 1/2 tsp dried thyme, coating the vegetables thoroughly.
  7. Slowly pour in 4 cups beef broth, stirring constantly to ensure the pumpkin puree is fully incorporated without lumps.
  8. Return the browned beef to the pot.
  9. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 10–15 minutes until the soup reaches a velvety consistency.
  10. Stir in 1 tbsp apple cider vinegar and season with salt and black pepper to taste before removing from heat.