Pumpkin Spice Soup with Ginger Sage Meatballs {AIP, Paleo}

The flavors of fall are in full swing with this pumpkin spice soup.
Plus, the addition of sage in the meatballs makes it a complete meal.

I live in a country where fall/ autumn doesn’t really exist. So, I try to fool myself by wearing layers and pulling out the fake leaves and fake acorns and burning ‘fall scented’ candles. But, then I walk outside and remember that its still 100F outside. It’s funny because I also buy the pumpkins and winter squashes this time of year (although they seem to be available year around here) and try to make something pumpkiny to feel like it’s fall. This pumpkin spice soup perfectly fits that bill. Hope it puts you in the mood for all things fall.

A couple of weeks ago I hosted a girls night and we made a ‘pumpkin spice sugar scrub’ to take home and enjoy. I guess if you’re not eating the sugar it’s ok on AIP?? We mixed 1/2 cup raw brown sugar, 1/4 cup olive oil and 1 T of pumpkin spice mix (1 t cinnamon, 1 t ginger, 1/2 t cloves, 1/2 t mace)…then put it in small jars to take home and use to scrub rough feet and hand.

Now, on to the actual pumpkin recipe. I was craving something full of pumpkin goodness and I also wanted meatballs, so I decided since I’m creating the recipe I can do whatever I want.

ginger sage meatballs for the pumpkin spice soup

 It’s time for pumpkin soup…


Pumpkin Spice Soup with Ginger Sage Meatballs {AIP, Paleo}

  • Author: Bethany Darwin - Adventures in Partaking
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 bowls
  • Category: soup
  • Cuisine: American


The flavors of fall are in full swing with this pumpkin spice soup. Plus, the addition of sage in the meatballs makes it a complete meal.


  • 1 pound ground grass fed beef
  • 2 TBSP dried onions/ onion powder
  • 1 TBSP dried sage
  • 1/2 TBSP dried ginger
  • 1 tsp sea salt
  • 1 TBSP olive oil
  • 1 TBSP olive oil
  • 2 medium red onions- rough chopped
  • 1 1/2 inch fresh ginger – rough chopped
  • 4 medium carrots – rough chopped
  • 4 cups pumpkin – chopped into small pieces (or 2 cans of puree)
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 cups broth
  • 3 cups water
  • 1 TBSP gelatin


  1. prep all the vegetables – cut onions, ginger, carrots and pumpkin
  2. heat olive oil in a large soup pot over a medium heat
  3. add onions and allow to saute until transparent – if you prefer, you can let them saute an extra few minutes for some of them to brown a bit
  4. add ginger, carrots, cloves, cinnamon & salt
  5. allow to saute for 3-4 minutes for flavors to combine
  6. add broth and pumpkin and enough water to cover the veggies
  7. bring to a boil and simmer to 10-15 minutes until all veggies are soft (or instant pot high pressure for 6 minutes)
  8. MAKE THE MEATBALLS – mix all meatball ingredients except oil in a bowl, mix well with your hands to combine all the ingredients, form into small balls – less than 1 inch across, sauté in olive oil until no longer pink in the middle – turning frequently
  9. remove soup from heat and blend with an immersion blender
  10. sprinkle in the gelatin and stir in well to dissolve
  11. add the meatballs to the soup and simmer another 5-10 minutes


** This soup is extra special with Bacon Rosemary Salt sprinkled on the top

** This recipe was shared on the Phoenix Helix AIP Roundtable





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