This recipe is featured in "Low-Carbing Among Friends - Volume 3" on page 281.
2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin *
14 ounce can beef broth or 2 cups homemade beef broth
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. If using canned broth, add water to make 2 cups. Add the pumpkin to the ground beef mixture; blend well then add the broth and bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine or water; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about 8 cups or eight 1-cup servings
Can be frozen but the mushrooms may get a little rubbery
* It seems to make a difference what brand of pumpkin you use. The second time I made this, I used a store brand of pumpkin and the soup didn't turn out nearly as thick. I stirred in about 1/2 teaspoon of xanthan gum to get the right consistency. I suspect that the cheaper brand of pumpkin had more water in it than Libby's.
Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I got the idea for this soup from the Pumpkin and Sausage Soup recipe. I was eating some leftover soup one day and for some reason it reminded me of Campbell's Golden Mushroom Soup which inspired me to come up with this version. You don't really taste the pumpkin. It thickens the soup nicely and adds valuable nutrients. Click the photo to see a close-up.
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