Creamy Pumpkin Soup with Shredded Beef
Ingrediënten
- 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
Instructies
- 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 / Tips / Wine Advice:
Serve the creamy pumpkin soup with shredded beef to enjoy its comforting flavors.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 12 g | Fiber: 4 g | Sugar: 4 g
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