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Lamb, Black Bean, Pumpkin Stoup

Fox Trot Farm Savory Lamb, Pumpkin, & Black Bean Stoup Recipe

#stoup #fallflavors #heartystew

Fox Trot Farm Savory Lamb, Pumpkin, & Black Bean Stoup

Deborah Burgess
A savory thick soup or brothy stew filled with bright flavors of Fox Trot Farm ground lamb, freshly roasted pumpkin, black beans, and tomatoes with green chilies.
Course Main Course, Soup
Cuisine American, Mexican
Servings 6


  • Dutch Oven or 5 quart sauce pan


  • 1 tablespoon olive oil
  • 1 pound Fox Trot Farm ground lamb
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 8 grinds black pepper
  • 1 ½ pounds fresh roasted pumpkin cubed
  • 4 cups black beans cooked, drained, rinsed
  • 1 can tomatoes with green chilis undrained
  • 1 quart low sodium chicken broth
  • 1/4 cup chopped parsley or cilantro or more as desired


  • Brown ground lamb in the olive oil over medium heat, breaking it up as it browns.
  • Add onion, garlic, oregano, cumin, salt, and black pepper, and sauté, stirring frequently, till the onions soften.
  • Stir in the pumpkin, black beans, and the tomatoes and chilis.
  • Pour in the chicken broth and bring back to a simmer.
  • Stir in chopped parsley or cilantro.
  • Simmer, uncovered, for 10-15 minutes.
  • Taste and adjust seasoning (salt & pepper) if needed.
  • Serve and enjoy!


***I used a small fresh pie pumpkin for this recipe, but you can also use a butternut squash. Wash and cut the pumpkin or butternut squash into quarters and remove the seeds. Place in a microwave safe bowl with a few tablespoons of water, then cover with plastic wrap. Poke several slits in the plastic wrap and cook in the microwave at 80% power till tender, about 8 minutes. Let cool to touch and scrape flesh from skin. Chop into bite size pieces and use in recipe. 
Keyword Lamb, Soup, Stew, Stoup