Pumpkin Soup

Name: Pumpkin Soup
Yield: 6 Servings
Ingredients: 3 cups water; 1/4 pound beef round roast, sliced thinly (thaw if frozen); 2 cans pumpkin without salt (about 30 ounces); 2 tablespoons maple syrup (or brown sugar); 1/4 teaspoon black pepper; 1/2 teaspoon cinnamon (optional); 1/4 cup onions, diced

Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Canned pumpkin tastes good and is easy to use. The blend of ingredients in this soup gives it a hint of sweetness.

Makes

6 Servings

Ingredients

3 cups water
1/4 pound beef round roast, sliced thinly (thaw if frozen)
2 cans pumpkin without salt (about 30 ounces)
2 tablespoons maple syrup (or brown sugar)
1/4 teaspoon black pepper
1/2 teaspoon cinnamon (optional)
1/4 cup onions, diced

Directions

In a medium-sized pot, bring water to a boil.
Add beef roast to boiling water. Boil for 5 to 10 minutes.
Add pumpkin, maple syrup, and pepper to pot. If using cinnamon, add that too. Mix well.
Lower heat and cook for about 10 minutes.
Put 2 teaspoons of onion on top of each bowl of soup. Serve hot.

Notes

Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer. See how to make this recipe and more on USDA’s MyPlate Kitchen YouTube site. Learn more about: Pumpkins Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.