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–+ servings

Creamy Pumpkin Soup with Shredded Beef

Couverts6
including simmering time 2 hours
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Ingredients

  • 2 tablespoons oil
  • 1 pound beef short ribs
  • 4 cups water
  • 3 cups pumpkin peeled and chopped
  • 1 baking potato peeled and cubed
  • 1 carrot peeled and chopped
  • 1 onion chopped
  • Salt and pepper to taste

Instructions

  • 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.

Notes & Wine Advice


Serve the creamy pumpkin soup with shredded beef to enjoy its comforting flavors.

Nutrition values

Calories: 250 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 12 g | Sugar: 4 g
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Course; Beef / Soup