As most of you probably know, I am obsessed with hamburger stew. My original paleo hamburger stew recipe was the first recipe I ever shared on my blog, and it is the recipe I return to again and again to share with friends or for my own meal prep. If you haven’t tried the original recipe yet, I really, really, VERY highly recommend that you go check out that post to see the recipe + the five reasons I adore it.
But today I’m talking about a new twist on this old recipe – pumpkin hamburger stew. I have been experimenting with variations of this recipe for a few months now but I totally nailed it yesterday and knew I had to share.
I actually made this recipe for a family I love dearly. If you know me in real life, you probably know that acts of service is 100% my love language. If you go through a breakup, I will bring you ice cream in bed. If you have a baby, I will deliver a meal. If you have a big test, I will do your laundry. I seriously feel like the solution in almost every sad or bad situation is to do something for someone else, and that “something” is almost always cooking. If you ask me, there are few things in this world that some hamburger stew can’t make at least a little better.
So anyway, I shared some pumpkin hamburger stew with friends yesterday and also immediately received a string of texts telling me how delicious it was and asking for the recipe. And when my crazy recipes get validation from an outside source, I know they are safe to share with the world. So without further ado, I am sharing with you!
I have to be honest with you – this recipe is not THAT different from my original. However, the pumpkin twist gives this dish its own flair that I absolutely adore. Plus, using canned or boxed pumpkin makes this recipe even easier than my original – who knew that was even possible?!
As with my original recipe, feel free to vary the veggies and meat that you use in this recipe. Consider this more of a template than a hard and fast recipe. If you find any particularly delicious combinations, I would love to hear about them!
Pumpkin Hamburger Stew (Paleo, Whole30)
The best part about this recipe is that you can totally make it your own! Do not be intimidated by the ingredients list. Many ingredients can be subbed or omitted.
Ingredients-3 Tbs ghee, divided (I love Thrive Market ghee or this brand from Amazon)
-4 carrots, chopped
-4 stalks celery, chopped
-1 small onion, diced
-3 cloves garlic, minced
-2 lbs ground turkey
-4 cups bone broth (I used Thrive Market‘s new turkey bone broth but chicken broth would work as well)
-2 cups canned/packaged pumpkin
-1 large handful chopped kale
-8 oz mushrooms, chopped
- Prepare all of your vegetables.
- Heat two tablespoons of ghee in a large pan on the stovetop over medium-high heat. Add carrot, onion, and celery, and cook for about 7 minutes, until the onion is translucent. Add in the garlic at the end for about one minute. Make sure to stir continuously.
- Add extra ghee and the ground turkey to the pan (without removing the veggies or changing the heat). Season generously with sea salt and cumin. Use a wooden spoon to break up the meat into chunks. Continue to break up the meat and stir the mixture for about 7 minutes, until the meat is mostly cooked.
- Add the remaining vegetables to the pan and then pour the bone broth and pumpkin over top. Stir it all together until the pumpkin mixes with the broth. Let the mixture come to a boil, then reduce the heat to medium and allow the soup to simmer uncovered for at least 20 minutes, stirring occasionally. The longer the soup simmers, the more it will reduce and the richer the flavor will become.
- After 20-30 minutes, turn off the heat and serve. I highly recommend topping the soup with an extra sprinkle of sea salt and some avocado!