Heat oil in a Dutch oven over medium heat.

Brown the beef short ribs in the oil; then drain any excess fat.

Stir in water and bring to a boil.

Reduce heat and simmer, covered, for one hour.

Remove short ribs from the Dutch oven, cut off the meat, and shred it.

Set the shredded beef aside.

Stir pumpkin, baking potato, carrot, onion, salt, and pepper into the Dutch oven.

Simmer, covered, for an additional 45 minutes.

Pour half of the soup into a blender and process until smooth.

Repeat with the remaining soup.

Stir in the reserved shredded beef.

Return the soup to the Dutch oven and heat through before serving.