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This soup is delicious as it is hardy, and EASY to boot!

I just love when soup season rolls around! The crisp bite to the air, the smell of fall in the air, and a simmering soup on the stove are about the best things in life, AMIRITE?!?

You are going to absolutely love this Pumpkin Chili Soup. It is so easy to make, and it tastes oh-so-good on a cool fall evening.

Pumpkin Chili Soup

INGREDIENTS:

  • 1 Cup Diced Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 2 Cans Dark Kidney Beans
  • 1 Jar Salsa
  • 1 Can Pumpkin Puree
  • 1 Can Crushed Tomatoes
  • 1 Packet Chili Seasoning
  • 2 Cups of Water
  • 1 Cup Fresh Spinach

Start by carefully slicing the butternut squash in half lengthwise. Scoop the seeds out into a trash can. Sprinkle the insides of the squash with about 1 tablespoon of olive oil.

Cook the squash, flesh side up, in a 350 degree oven for about 40 minutes — or until the flesh is soft when pierced with a fork.

When done, cut the squash into cubes, and set it aside.

In a big stock pot, brown the ground beef over medium heat until done. Drain the beef, and then add it back to pot.

To beef add the kidney beans, the salsa, 1 can of pumpkin puree, 1 can of crushed tomatoes, chili seasoning, and 2 cups of water.

Stir often, and simmer for 30 minutes.

Add in the cut up butternut squash and the fresh spinach.

Simmer, uncovered, for 10 minutes more.

Serve with a dollop of sour cream and teaspoon of shredded cheese if desired

Pumpkin Chili Soup

Pumpkin Chili Soup

Ingredients

  • 1 Cup Diced Butternut Squash
  • 1 Tablespoon Olive Oil
  • 1 Pound Ground Beef
  • 2 Cans Dark Kidney Beans
  • 1 Jar Salsa
  • 1 Can Pumpkin Puree
  • 1 Can Crushed Tomatoes
  • 1 Packet Chili Seasoning
  • 2 Cups of Water
  • 1 Cup Fresh Spinach

Instructions

  1. Roast cut butternut squash in 350 degree oven for 40 minutes with the olive oil.
  2. Brown ground beef and drain.
  3. Add beef, kidney beans, salsa, pumpkin puree, tomatoes, chili seasoning, and 2 cups of water to large pot, and simmer for 30 minutes, stirring frequently,
  4. Dice up butternut squash into cubes, and add to pot with fresh spinach.
  5. Simmer for 10 minutes more.
  6. Enjoy.

Notes

Serve with dollop of sour cream and 1 tablespoon of shredded cheese if desired.

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