Beefy Pumpkin Pasta Soup Recipes

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BEEFY TOMATO PASTA SOUP



Beefy Tomato Pasta Soup image

If you're a fan of Italian fare, you'll like this chunky combination from Nancy Rollag, Kewaskum, Wisconsin. "I enjoy this satisfying soup, and it's easier to fix than lasagna," she writes.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1 pound ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional

Steps:

  • In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 718mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

HEARTY PUMPKIN BEEF SOUP



Hearty Pumpkin Beef Soup image

This is my one of my favorites soups to make. I do it my way, which is quick and easy but just as good.

Provided by kerish

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

12 ½ cups water
1 (1 pound) pumpkin, cut into cubes
2 pounds beef bottom round, cut into cubes
½ pound beef soup bones, trimmed of excess fat
2 tablespoons sea salt
1 (14 ounce) can MSG-free beef broth (such as Swanson®)
3 cloves garlic, minced
3 leaves Chinese thyme
ground black pepper to taste
4 ears corn, cut into thirds
2 large carrots, chopped
1 large potato, cubed
1 (3 ounce) package pumpkin beef noodles (such as Maggi®)
1 bitter melon, seeded and chopped
1 small radish, peeled and sliced into half moons
1 Scotch bonnet chile pepper, chopped
2 green onions, pressed flat with a knife

Steps:

  • Bring water to a boil in a large pot. Place pumpkin in a blender. Cover and blend until pureed.
  • Stir pureed pumpkin, beef, soup bones, and salt into the water; add beef broth, garlic, thyme, and ground black pepper. Cover the soup and simmer until until beef is nearly tender and cooked through, about 40 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Stir corn, carrots, potato, noodles, bitter melon, radish, Scotch bonnet chile pepper, and green onions into the soup; cook uncovered until vegetables are tender, about 10 minutes.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 24.8 g, Cholesterol 39.6 mg, Fat 7.8 g, Fiber 4 g, Protein 17.9 g, SaturatedFat 2.8 g, Sodium 1583.7 mg, Sugar 3.5 g

BEEFY VEGETABLE SOUP



Beefy Vegetable Soup image

This beefy vegetable soup is perfect if you are feeding a crowd, but can easily be scaled down.

Provided by Linda Yutzy

Categories     Beef Soup

Time 2h20m

Yield 120

Number Of Ingredients 15

12 cups diced peeled potatoes
12 cups frozen sliced carrots
12 cups frozen peas
12 cups frozen lima beans
9 cups frozen cut green beans
9 cups diced celery
1 (16 ounce) package small shell pasta
water to cover
4 quarts tomato sauce
2 (32 ounce) cans chicken broth
10 pounds ground beef
4 cups diced onions
3 tablespoons salt
2 tablespoons dried basil
1 ½ teaspoons pepper

Steps:

  • In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.3 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 0.8 g, Sodium 482.1 mg, Sugar 3.6 g

CREAMY PUMPKIN PASTA



Creamy pumpkin pasta image

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Provided by Esther Clark

Categories     Dinner

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Steps:

  • Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
  • Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
  • Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

YUMMY BEEFY VEGETABLE SOUP



Yummy Beefy Vegetable Soup image

This is fabulous for a cool fall evening or winter dinner. IT doesnt take long to make it, and it tastes wonderful. My kids love it and ask for it often. I often buy marked-down roast/steaks in order to make this, as I am not familiar with cuts of meat and I have yet to buy something that isnt tender when the soup is completed.

Provided by Shan2themax

Categories     Roast Beef

Time 3h20m

Yield 12 2.5 cup servings, 12 serving(s)

Number Of Ingredients 13

3 lbs beef roast or 3 lbs steak
2 (16 ounce) packages frozen mixed vegetables
1 (16 ounce) package frozen peas
1 (16 ounce) package frozen corn
1 (14 ounce) can diced tomatoes (or 2-3 freshly diced tomatoes)
48 ounces beef stock
48 ounces tomato juice
1 1/2 minced garlic cloves
1/2 teaspoon salt
1 teaspoon pepper
1 large diced onion
2 -3 tablespoons olive oil
8 ounces potatoes (frozen) (optional)

Steps:

  • In an 8 quart pot:
  • add olive oil, salt, pepper, garlic, onions. Cook over medium heat until onions are slightly tender.
  • Add beef (previously cut into bite size pieces) cook until almost done. Keep the broth from the meat (it will help to flavor the soup),
  • add beef broth, tomato juice and all frozen vegetables along with diced tomatos at this time.
  • Allow soup to simmer for 2-3 hours as this will allow time to reduce and for the soup to flavor the meat/vegetables.
  • frozen diced potatoes can be added the last 30 minutes of cooking time.

BLACK BEAN-PUMPKIN SOUP



Black Bean-Pumpkin Soup image

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

Steps:

  • Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.

BEEFY PUMPKIN & PASTA SOUP



Beefy Pumpkin & Pasta Soup image

Make and share this Beefy Pumpkin & Pasta Soup recipe from Food.com.

Provided by charlened

Categories     Meat

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 (10 ounce) package frozen kernel corn
1 1/2 cups peeled seeded and cubed pumpkin or 1 1/2 cups butternut squash
1 1/2 cups water
1 (8 ounce) can tomato sauce
3/4 cup chopped onion
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 ounces dried medium pasta shells or 2 ounces cavatelli
1/4 cup snipped fresh parsley

Steps:

  • In crock pot combine meat, corn, pumpkin, water, tomato sauce, onion, sweet pepper, garlic, salt, black pepper and nutmeg.
  • Cover and cook on low 10-12 hours or high 5-6 hours.
  • Cook pasta according to pkg, stir into soup.
  • garnish with parsley.

Nutrition Facts : Calories 497.6, Fat 29.7, SaturatedFat 11.7, Cholesterol 118, Sodium 587.2, Carbohydrate 24.1, Fiber 2.8, Sugar 4.9, Protein 33.9

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