This crockpot beef pumpkin orzo soup is a tasty & comforting soup that’s perfect for the autumn & winter seasons. Chunks of hearty beef, wholesome orzo pasta, and the rich, earthy notes of pure 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
- Beef Stew Meat
- 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
- Add the beef, pumpkin, broth, water, onion, garlic, celery, salt, sage, cinnamon, ginger, and pepper to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours, LOW 6-8.
- Stir in the frozen peas & carrots and the orzo pasta.
- Cook an additional 10-15 minutes or until orzo is tender.
- Season with salt & pepper to taste.
- Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the beef to the pot and sear until browned evenly on all sides. You may need to do this in batches. Remove beef from the pressure cooker and set aside. Drain grease if needed.
- Add the celery and onion & cook until soft, 3-5 minutes. Add the garlic and cook an additional minute. Turn off the pressure cooker.
- 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 beef back to the pot along with the pumpkin, salt, pepper, sage, and cinnamon.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- 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.
- Season with salt & pepper to taste.
before
after
What Type Of Beef To Use
Opt for tougher cuts of meat, such as chuck roast, brisket, or stewing beef, as they contain more connective tissue. The slow cooker will break down this tissue, resulting in tender, melt-in-your-mouth meat. I like to use beef stew meat for this recipes so that is what you see in the pictures.
What Type Of Pumpkin To Use
This pumpkin beef soup recipe calls for 15-ounces of real pumpkin puree, not pumpkin pie filling. You can use fresh or canned pumpkin. I always use canned.
Storing Leftovers
If you have leftover beef pumpkin orzo soup, you can refrigerate or freeze it for later use. Store leftover soup an air-tight container in the refrigerator for 3-4 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.
FAQs & Tips
- Make this recipe work for you! Substitute 2 tablespoons fresh ginger for the ground ginger. Rosemary & thyme are good substitutes for the ground sage.
- Be sure to use pure pumpkin puree without any added sugars or seasonings.
- Don’t have orzo? Substitute another small-shaped pasta like mini shells or ditalini.
- Use low-sodium beef broth to have better control over the soup’s salt content. You can always add salt later.
- I used a 3.5-quart slow cooker for this recipe. If you have a 6-quart slow cooker or Instant Pot, double the recipe!
Beef Soups
Print Crockpot Beef Pumpkin Orzo Soup
This crockpot beef pumpkin orzo soup is a tasty & comforting soup that’s perfect for the autumn & winter seasons. Chunks of hearty beef, wholesome orzo pasta, and the rich, earthy notes of pure 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.
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
- 1 1/2 pound beef stew meat
- 2 cups pure pumpkin
- 1/2 cup orzo pasta, uncooked
- 4 cups beef broth
- 1 cup water
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 large celery stalks, sliced
- 1 cup frozen peas & carrots
- 2 teaspoons salt
- 1/2 teaspoons ground sage
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
- Add the beef, pumpkin, broth, water, onion, garlic, celery, salt, sage, cinnamon, ginger, and pepper to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours, LOW 6-8.
- Stir in the frozen peas & carrots and the orzo pasta.
- Cook an additional 10-15 minutes or until orzo is tender.
- Season with salt & pepper to taste.
- Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the beef to the pot and sear until browned evenly on all sides. You may need to do this in batches. Remove beef from the pressure cooker and set aside. Drain grease if needed.
- Add the celery and onion & cook until soft, 3-5 minutes. Add the garlic and cook an additional minute. Turn off the pressure cooker.
- 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 beef back to the pot along with the pumpkin, salt, pepper, sage, and cinnamon. Stir until mixed well.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- 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.
- Season with salt & pepper to taste.
Notes
Soup with thicken as it cools
- Prep Time: 10 minutes
- Cook Time: 4 hours
This post contains affiliate links which means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.