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Beefy Mushroom Soup

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Prep Time 20 mins
Total Time 20 mins
Course Soups & Stews
Servings 6 servings


  • 1 1/2 pounds 95% lean ground beef
  • 1/2 cup diced onion
  • 12 ounces sliced mushrooms
  • 1 clove garlic pressed
  • 1 1/4 cups low sodium beef broth or use homemade bone broth
  • 1 1/2 cups low sodium chicken broth or use homemade bone broth
  • 1 cup water or more
  • 1 12-oz. can pumpkin puree
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup skim milk


  • In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
  • Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
  • Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
  • Add milk and simmer for 10 to 15 minutes longer.


NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3
GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.
Pumpkin Puree:
Cut top off of whole pumpkin. Cut in half, scoop out seeds pulp from center. Cut pumpkin into quarters or even eighths depending on how big it was to start!
Lay pumpkin on baking sheet and bake in 350-degree oven for 45 minutes, or until pumpkin is fork tender. Let cool and then scoop the pumpkin away from the skin with knife or spoon. Process baked pumpkin in food processor until it is smooth.
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