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Pumpkin Soup

Deel op Facebook Print Recipe

Equipment

  • Large pot

Ingredients

  • 1 T. vegetable oil
  • ½ lb. good quality beef stew meat cubed into bite-sized pieces
  • 1 small pie pumpkin peeled and cut into ½-inch cubes
  • 1 onion chopped
  • 3 cups beef broth
  • 1 14½- ounce can diced tomatoes undrained
  • ¼ tsp. marjoram
  • ¼ tsp. thyme
  • ¼ tsp. hot pepper sauce less if you don’t like a lot of heat
  • soy sauce optional

Instructions

  • In a large pot, brown the beef cubes in the vegetable oil over medium-high heat.
  • Transfer the meat to a plate and set aside.
  • Reduce the heat to medium-low and then add the pumpkin and onion to the pot and cook for 15 minutes.
  • Return beef to the pot and add the broth, tomatoes, marjoram, thyme, and hot pepper sauce.
  • Increase the heat to medium-high and bring the soup just to boiling.
  • Cover the pot, lower the heat, and simmer the soup until pumpkin is tender, about another 20 minutes.
  • Ladle soup into individual bowls and serve.
  • Bring the bottle of soy sauce to the table and let people put a few squirts into their soup if desired.
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Course; Soup
Cuisine; Amish