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

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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 10 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

Serving: 1serving | Calories: 320kcal | Carbohydrates: 16g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 887mg | Potassium: 637mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20436IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 2mg

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