Stovetop Pumpkin Chili Soup Recipe For Fall
BRRRR! It’s the time of season, where soup is great for the soul. It warms the body up and is “oh so good.” I like mine with crackers crumbled on top or a cheesy panini on the side. YUM! You seriously can’t go wrong with a hearty soup on the menu.
And not only do certain soups freeze well – but they save me a ton of time & energy when I don’t have either come dinner time. Those frozen soup containers can be tossed in the microwave and reheated when we’re hungry. It stretches my dollar quite a bit and keeps the bellies happy in our house. {As well as my hair on my head}
Recently this Pumpkin Chili Soup made it’s appearance in our house and it was a hit. The pumpkin & cinnamon added a little bit of sweetness that wasn’t overpowering. I decided to dunk some toasted bread in my bowl and I may have indulged more than I should have. I have to say – I’m the member of the clean bowl club and I didn’t mind polishing this off!
If you would like to recreate this chili soup recipe with pumpkin, you can find what works for me below! Then if you don’t mind – let me know what you think by sharing in the comment section below or on my Facebook page. I LOVE hearing from you!
Anyways – I’ll let you get to it! Keep scrolling for full pumpkin chili soup recipe! Happy cooking, my dear friends! #gluedtomycrafts
RELATED RECIPES TUTORIALS ON GLUED TO MY CRAFTS: Orange French Toast Recipe and Banana Bread Recipe
Homemade Pumpkin Chili Soup Recipe
Ingredients:
1 1/2 pounds of ground beef
1 medium onion, chopped
1 can {16 ounce} chili beans {undrained}
1 bottle {12 ounce} chili sauce
1 can {10 3/4 ounce} condensed tomato soup – undiluted
1 cup canned pumpkin
1 teaspoon cinnamon
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
Directions:
In a large skillet – cook your ground beef and chopped onion over medium heat until no longer pink. Drain excess fat.
Stir in your remaining ingredients. {If desired – add water to thin out soup}
Bring to a boil.
Reduce heat; cover and simmer for about 1 hour.
Enjoy hot and refrigerate leftovers. Double recipe if you want to feed a large family/have leftovers.
PAIR YOUR FINISHED SOUP WITH OUR —> Semi-Homemade Fall Popcorn Mix
YUM! Doesn’t this pumpkin chili soup recipe sound amazing? And so easy too!
What yummy soups have you made so far this fall season? Share with me in the comment section. I love hearing from you!
You may also enjoy these delicious recipes from us:
Applesauce Cranberry Bread
Pumpkin Bread
Peanut Butter Cream Cheese Dip
Eggnog Dip
Rolo Chocolate Crescents
Pumpkin Pancakes
Milky Way Cupcakes
Buckeye Chex Snack Mix
Homemade Pumpkin Chili Soup
Tools:
- large skillet
Supplies:
- 1 1/2 pounds of ground beef
- 1 medium onion chopped
- 1 can {16 ounce} chili beans {undrained}
- 1 bottle {12 ounce} chili sauce
- 1 can {10 3/4 ounce} condensed tomato soup - undiluted
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
Instructions:
- In a large skillet - cook your ground beef and chopped onion over medium heat until no longer pink. Drain excess fat.
- Stir in your remaining ingredients. {If desired - add water to thin out soup}
- Bring to a boil.
- Reduce heat; cover and simmer for about 1 hour.
- Enjoy hot and refrigerate leftovers. Double recipe if you want to feed a large family/have leftovers.
