Home Course Dinner Creamy Pumpkin Chili (Keto, Paleo, Nightshade Free)
By: Cristina Curp, FNTP
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This Pumpkin Chili comes together really quickly! Lots of sauteing on the front end, not too much liquid, and 15 minutes of simmering is all these bad boy needs. You can always make it in your Instant Pot too! Although the weather isn’t cooling off around here, I have still been really into soup lately. This keto chili made with pumpkin really hit the spot. I think it’s the bone broth and the warm spiced. They make me feel nourished and whole. More and more I’ve become a fan of soups, but only if it’s super hearty and I can chew the ingredients. Ha! A good compromise and this chili are perfect!
Table of Contents
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1 Why You Need This Chili
2 The Ingredients
3 This Pumpkin Chili Comes Together Quickly
4 More Healthy Soups
Why You Need This Chili
Soups by nature have healing properties, this, of course, comes from the bone broth, the simmering of ingredients, the love and care put into it. Hydrating and nourishing, and let’s not forget the comforting factor. Placebo effect or not, a hot bowl of goodness is calling my name! This nightshade-free, keto chili uses bone broth as the base, organic pumpkin to thicken, and avocado oil mayo for creaminess. So much goodness!
In Chinese medicine, my autoimmune issues are often referred to as dampness. Which is related to cold things. I’ve been told by my acupuncturist to never eat cold food. In all honesty, I don’t follow that rule, I love salads and smoothies… however, during my period each month, I really CRAVE hot soup… despite the 87F blazing outside (thank goodness for AC).
The Ingredients
For the beef, I used Five Mary’s Farm Grass-Fed Ground Beef. They sent me a box last week, and it’s official, I need to be adopted by this awesome farming family! I like this organic pumpkin, it comes in a box which is cool!
If I’m not using homemade bone broth, I’m using Bonafide Provisions. I love their beef broth and always find it in the freezer section of my Whole Foods.
Same with the homemade mayo…I often keep this recipe in stock, but if I’m out, I’m using Primal Kitchen Mayo!
This Pumpkin Chili Comes Together Quickly
- Dice your vegetables while youHeat a large pot over medium high heat.
- 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.
- 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.
- Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
- Stir in the mayonnaise until well dissolved.
- Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!
More Healthy Soups
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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
- Diet: Gluten Free
Print Recipe
Description
A creamy and delicious pumpkin chili!
Scale
Ingredients
- 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
- 1–2 cup bone broth
- ¼ cup mayo
- 2 tablespoons coconut cream
- ¼ cup minced cilantro
Instructions
- Heat a large pot over medium high heat.
- 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.
- 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.
- Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
- Stir in the mayonnaise until well dissolved.
- Serve the soup and swirl in the coconut cream, garnish with cilantro. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 359
- Fat: 24g
- Carbohydrates: 5.8g
- Fiber: 1.4g
- Protein: 29g
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About Cristina Curp, FNTP
Hey There! I'm Cristina and I believe that you can heal your body through food! After living with a painful autoimmune disease and obesity most of my life, I said enough! I jumped head first into the world of ancestral health, and learned how to optimize my diet to get the most out of life! Read More...
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59 Comments
Katherine says
My husband asks for this regularly. Delicious!
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Jill says
A staple whenever I do Whole30! Doing a whole30 this month and it was the first thing I put on my meal plan.
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Nicola says
I am so excited to see this recipe because 1) I’ve recently become sensitive to tomatoes (oh noes!) and 2) I LOVE LOVE LOVE chili which I usually make in a tomato base and with Rotel chiles and tomatoes and 3) I’ve been craving said chili!! This looks like an amazing alternative and I do love all things curry. Got some garam masala and pumpkin in the pantry! And I’m always mixing mayo w curry in my hamburger… so this looks awesome. Thank you!
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Cristina says
I got you! All my recipes are tomato free!
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