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Creamy Pumpkin Chili

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Winter


A creamy and delicious pumpkin chili!



  • 1 tablespoon grass fed butter or ghee
  • 1 medium onion, diced
  • 3 radishes, diced
  • 2 garlic cloves, minced
  • 4 celery leaf stalk, diced
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon garam masala
  • 1 teaspoon black pepper
  • 1 teaspoon mustard powder
  • 1 pound ground beef
  • ½ cup pumpkin puree
  • 12 cup bone broth
  • ¼ cup mayo
  • 2 tablespoons coconut cream
  • ¼ cup minced cilantro


  1. Heat a large pot over medium high heat.
  2. Melt the butter then add in the onion, radishes, garlic and celery. Sauté, stirring often until the onion is translucent and aromatic, about 8 minutes.
  3. Add in the seasonings and mix well until they too become fragrant. Add in the ground beef, crumbling it up as you go. Use a whisk to make sure it breaks apart well. Stir often until all of the ground beef is browned and crumbly.
  4. Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
  5. Stir in the mayonnaise until well dissolved.
  6. Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!


  • Serving Size: 1
  • Calories: 359
  • Fat: 24g
  • Carbohydrates: 5.8g
  • Fiber: 1.4g
  • Protein: 29g

Keywords: pumpkin chili