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Savory Lamb, Pumpkin, & Black Bean Soup Recipe


Lamb, Black Bean, Pumpkin Stoup

I think it was Rachel Ray who coined the phrase “Stoup” because sometimes there are brothy stews that are also like soup, and this recipe is one of those. It’s a thick soup or a brothy stew; hence, it’s a stoup!  This is a very adjustable recipe, so if you have more or less pumpkin or black beans, or prefer pintos instead of black beans, or half and half, etc., you just use what you have or prefer. Don’t skip or sub the tomatoes with chilis, though, because they are integral to the wonderful flavor. If you like your soup spicy, then sauté some cayenne pepper flakes with the ground lamb. I can’t wait for you to try this!

Call or text me at 803-804-3541 to place your order for our lean and tender pasture raised ground lamb. You can pick it up here at the farm or at the Matthews Community Farmers Market on Saturday mornings from 8-Noon. EIEIO!

Here’s the 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


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