Creamy Pumpkin Chili



  • 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


  • 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.