Crockpot Beef Pumpkin Orzo Soup

This crockpot beef pumpkin orzo soup is a tasty & comforting soup that’s perfect for the autumn & winter seasons. Ground beef, orzo pasta, sage, cinnamon, pumpkin…this soup is the embodiment of fall in a bowl. Instructions to make this easy beef soup in the Instant Pot are also included.

  Ingredients For Crockpot Beef Pumpkin Orzo Soup

• Ground Beef
• Canned Pumpkin Puree
• Orzo Pasta
• Beef Broth
• Onion
• Celery
• Garlic
• Frozen Peas & Carrots
• Seasonings: salt, pepper, ground sage, ground ginger, cinnamon

How To Make Beef Pumpkin Orzo Soup In The Crockpot 

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the pumpkin, celery,  broth, water, onion, salt, sage, cinnamon, ginger, and pepper to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. The last 30 minute of cooking time, stir in the frozen peas & carrots and the orzo pasta.
5. Season with salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Drain the grease if needed. Turn off the Instant Pot.
2. Turn off the pressure cooker.
3. Pour in the beef broth and water. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the pumpkin, celery, salt, pepper, sage, and cinnamon. Stir to mix well.
4. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is  complete, quick release the pressure.
5. Open the lid and select sauté. Stir in the frozen peas & carrots and the orzo pasta. Cook 10-15 minutes or until orzo is tender.
6. Season with salt & pepper to taste.

FAQs & Tips

What Type Of Beef To Use

I like to use ground beef for this pumpkin orzo recipe however you can also use other cuts of beef. If you do not want to use ground beef, opt for a tough cut of meat such as beef stew meat or chuck roast.

What Type Of Pumpkin To Use

This pumpkin beef soup recipe calls for 15-ounces of real pumpkin puree, not pumpkin pie filling. Be sure to use the kind without any added sugars or seasonings. While you can use fresh or canned pumpkin, I always use canned.

What can you substitute for the sage and ginger?

Make this recipe work for you! Substitute 2 tablespoons fresh ginger for the ground ginger. Rosemary & thyme are good substitutes for the ground sage.

What if you don’t have orzo?

Substitute another small-shaped pasta like mini shells or ditalini.

How do you store leftovers?

Store leftover crockpot beef pumpkin orzo soup in an air-tight container in the refrigerator for up to 4 days. To freeze beef pumpkin soup,  let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen beef orzo soup, you have two options. You can either thaw the soup overnight  in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting.

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe. 

Beef Soups

• Steak & Potato

• Tex-Mex Beef

• Beef Kebab

• Beef Noodle

• Corned Beef & Cabbage

Crockpot Beef Pumpkin Orzo Soup

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This crockpot beef pumpkin orzo soup is a tasty & comforting soup that’s perfect for the autumn & winter seasons. Ground beef, orzo pasta, sage, cinnamon, pumpkin…this soup is the embodiment of fall in a bowl. Instructions to make this easy beef soup in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 pound ground beef
• 2 cups pure pumpkin puree (1 can)
• 1/2 cup orzo pasta, uncooked
• 4 cups beef broth
• 2 cups water
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 cup frozen peas & carrots
• 1 1 /2 teaspoons salt (or more)
• 1/2 teaspoon ground sage (or dried rosemary)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 tablespoon oil of your choice

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Instructions

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef, onion, and garlic. Cook until the beef is browned, approximately 5 to 7 minutes. Stir frequently and crumble the beef as it cooks. Drain the grease and add the mixture to the slow cooker.
2. Add the pumpkin, celery,  broth, water, onion, salt, sage, cinnamon, ginger, and pepper to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. The last 30 minute of cooking time, stir in the frozen peas & carrots and the orzo pasta.
5. Season with salt & pepper to taste.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot. Add the ground beef, onion, and garlic. Cook for 3-5 minutes, stirring frequently. Drain the grease if needed. Turn off the Instant Pot.
2. Turn off the pressure cooker.
3. Pour in the beef broth and water. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the pumpkin, celery, salt, pepper, sage, and cinnamon. Stir to mix well.
4. Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is  complete, quick release the pressure.
5. Open the lid and select sauté. Stir in the frozen peas & carrots and the orzo pasta. Cook 10-15 minutes or until orzo is tender.
6. Season with salt & pepper to taste.

Notes

Soup with thicken as it cools

Nutrition

• Calories: 350

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