Ingredients

• 1 tablespoon grass fed butter or ghee
• 1 medium onion, diced
• 3 radishes, diced
• 2 garlic cloves, minced
• 4 celery leaf stalk, diced
• 1 teaspoon pink Himalayan salt
• 1 teaspoon garam masala
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 1 pound ground beef
• ½ cup pumpkin puree
• 1-2 cup bone broth
• ¼ cup mayo
• 2 tablespoons coconut cream
• ¼ cup minced cilantro

Instructions

• Heat a large pot over medium-high heat.
• Melt the butter then add in the onion, radishes, garlic, and celery. Sauté, stirring often until the onion is translucent and aromatic, about 8 minutes.
• Add in the seasonings and mix well until they too become fragrant. Add in the ground beef, crumbling it up as you go. Use a whisk to make sure it breaks apart well. Stir often until all of the ground beef is browned and crumbly.
• Add in the pumpkin puree and the broth and bring to a simmer. Lower the heat and simmer for 10 to 15 minutes.
• Stir in the mayonnaise until well dissolved.
• Serve the soup and swirl in the coconut cream, garnish with cilantro.