Slow Cooker Beef and Pumpkin Orzo Soup

This crockpot beef pumpkin orzo soup is a warm, savory bowl of fall flavors—ground beef, pumpkin puree, orzo pasta, and cozy spices like sage and cinnamon. It’s simple to make in a slow cooker, and an Instant Pot method is included for faster preparation.

Ingredients For Crockpot Beef Pumpkin Orzo Soup

• 1 1/2 pounds ground beef
• 1 can (15 oz) pure pumpkin puree
• 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
• Seasonings: 1 1/2 tsp salt, 1/2 tsp ground sage, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp pepper
• 1 tablespoon oil

How To Make Beef Pumpkin Orzo Soup In The Crockpot

Slow Cooker Method

1. Heat the oil in a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic. Cook 5–7 minutes, breaking the beef into crumbles, until browned. Drain excess fat if necessary.
2. Transfer the browned beef mixture to the slow cooker. Add the pumpkin puree, sliced celery, beef broth, water, salt, sage, cinnamon, ground ginger, and pepper. Stir until combined.
3. Cook on HIGH for 3–4 hours or on LOW for 6–8 hours.
4. About 30 minutes before serving, stir in the frozen peas & carrots and the orzo pasta. Continue cooking until the orzo is tender.
5. Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.

Instant Pot Method

1. Select the Sauté function and heat the oil. Add the ground beef, diced onion, and garlic, and cook 3–5 minutes until the beef is browned. Drain excess fat if needed.
2. Add the beef broth and water to the inner pot, scraping any browned bits from the bottom to deglaze.
3. Stir in the pumpkin puree, sliced celery, salt, pepper, sage, and cinnamon.
4. Seal the lid and set to high pressure for 25 minutes. When the cook time finishes, perform a quick release.
5. Open the lid, select Sauté again, then stir in the frozen peas & carrots and the orzo. Cook 10–15 minutes, stirring occasionally, until the orzo is tender.
6. Adjust seasoning to taste and serve hot.

FAQs & Tips

What type of beef should I use?

Ground beef works well for this soup because it cooks quickly and distributes flavor evenly. If you prefer chunks of beef, use stew meat or a chuck roast cut into bite-sized pieces; these will benefit from longer, slower cooking to become tender.

What type of pumpkin should I use?

Use canned pure pumpkin puree (not pumpkin pie filling). Look for pumpkin without added sugar or spices. Canned pumpkin is convenient and consistent, though roasted fresh pumpkin can be used if you prefer.

Substitutes for sage and ginger

If you don’t have ground sage, dried rosemary or thyme can be used instead. Fresh ginger may be substituted for ground ginger—about 2 tablespoons fresh grated for 1/2 teaspoon ground.

What if I don’t have orzo?

Use another small pasta shape such as ditalini, mini shells, or small elbow macaroni. Keep in mind cooking times vary, so add the pasta toward the end of cooking and check for doneness.

How do you store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days. To freeze, cool the soup completely and transfer to freezer-safe containers or heavy-duty freezer bags; leave headspace for expansion. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating, or reheat frozen soup directly in a slow cooker or Instant Pot on a low/warm setting until thawed and hot.

What size slow cooker should I use?

A 6-quart slow cooker is a comfortable size for this recipe, but a 4- to 6-quart cooker will also work depending on batch size.

Other Beef Soup Ideas

• Steak & Potato Soup

• Tex-Mex Beef Soup

• Beef Kebab Soup

• Beef Noodle Soup

• Corned Beef & Cabbage Soup