Pumpkin Vegetable Soup With Ground Pork

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When the weather turns chilly, there’s nothing better than a cozy bowl of soup to warm you up. This pumpkin vegetable soup with ground pork is hearty, full of warm fall flavors, and so easy to make.

This simple soup is packed with tender veggies, creamy pumpkin, and savory pork. It’s the perfect one-pot meal for busy weeknights or a fall potluck party.

Homemade pumpkin vegetable soup with pork in a large red dutch oven.

Soups are one of my favorite meals in the fall and winter, and this pumpkin soup is one of my family’s favorites.

I love that it uses simple, seasonal ingredients like pumpkin, carrots, onions, and celery. They’re inexpensive, full of flavor, and easy to find in the fall.

Add in some ground pork for extra heartiness, and you’ve got a cozy, budget-friendly soup that’ll warm everyone up on a chilly day.

Why You’ll Love This Pumpkin Soup

Big Batch:
This recipe makes a large batch, so it’s perfect for serving a large family dinner or meal prepping for the week.
Budget-Friendly:
It uses simple fall veggies and pantry staples.
Comforting:
The pumpkin gives the soup a creamy texture and a sweetness that pairs perfectly with the savory pork and herbs.
Easy One-Pot Meal:
Everything comes together in one pot, making cleanup a breeze.

Ingredients

2 pounds ground pork
1 teaspoon black pepper
1 teaspoon salt
1/2 tablespoon garlic powder
2 teaspoons of rosemary
1 teaspoon dried oregano
4 cups pumpkin puree
6 cups vegetable broth
4 large carrots, peeled and sliced
1 large yellow onion, diced
5 stalks of celery, sliced thin
1 1/2 cups milk

How To Make Pumpkin Vegetable Soup With Ground Pork

Seasonings were added to the cooked ground pork.

Onions were added to the cooked ground pork.

In a large dutch oven, cook the ground pork over medium-high heat until it’s browned. Then season with the salt, black pepper, garlic powder, oregano, and rosemary.

Onions cooked until soft and translucent with the pork.

Add the onion and cook until they are soft and translucent.

Diced carrots, celery, and pumpkin puree were added to the cooked pork mixture.

Chicken broth was added to the pot of meat and vegetables.

If your pork has a high fat content, drain off the excess grease. Then add the carrots, celery, pumpkin puree, and vegetable broth.

Pumpkin vegetable soup was cooked until the carrots were tender.

Stir until the broth is smooth. Bring it to a boil, simmer until the vegetables are tender, about 25 minutes.

Easy pumpkin vegetable soup in a red dutch oven.

Remove the soup from the heat, puree half the soup with an immersion blender. Then pour in the milk, and stir well to combine.

Storage Tips

This soup keeps really well, which makes it perfect for meal prep. Once it’s cooled, pour it into airtight containers and store in the refrigerator for up to 4 days.

It also freezes great. I like to portion it into small freezer-safe containers so it’s easy to grab just what we need for a quick meal. It will keep in the freezer for up to 3 months.

To reheat, simply thaw enough to remove it from the container, then warm it on the stove over medium heat until it’s hot all the way through.

Serving Ideas

This pumpkin vegetable soup is hearty enough to enjoy on its own, but it pairs so well with simple sides.

A slice of crusty bread or a warm biscuit is perfect for dipping and soaking up the flavorful broth.
A simple fall salad for some extra freshness is a great choice.
Try a classic grilled cheese sandwich that always pairs well with soup.

More Fall Recipes

FAQ

In this recipe, you can use either homemade pumpkin puree or store-bought canned pumpkin.

I like to use homemade vegetable stock in my soup, but you can also use chicken stock or turkey stock.

Pumpkin Vegetable Soup With Ground Pork

This hearty pumpkin vegetable soup with ground pork is full of cozy fall flavors. It’s an easy, budget-friendly recipe that makes a big batch. Perfect for family dinners or stocking the freezer for later.

Prep Time 10

Cook Time 35

Total Time 45

Serving Size servings

Ingredients

2 pounds ground pork
1 teaspoon black pepper
1 teaspoon salt
1/2 tablespoon garlic powder
2 teaspoons dried rosemary
1 teaspoon dried oregano
4 cups pumpkin puree
6 cups vegetable broth
4 large carrots peeled and sliced
1 large yellow onion diced
5 stalks of celery sliced thin
1 1/2 cups milk

Instructions

Cook the ground pork until browned, season with salt, black pepper, garlic powder, oregano, and rosemary.
Add the onion and cook until soft and translucent.
Add the carrots, celery, pumpkin puree, and vegetable broth. Stir until the broth is smooth. Bring to a boil, simmer until the vegetables are tender, about 25 minutes.
Remove the soup from the heat, puree half the soup with an immersion blender. Then pour in the milk, and stir well to combine.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.