Here’s a comforting, delicious beef and pumpkin soup recipe. I designed this around using up some leftover roast pumpkin; it works just as well with fresh or frozen.
You will need:
- 450g/1lb of roast pumpkin approximately. I had half a medium sized one already roasted. Peel and cube it.
- 1kg beef short ribs
- 2 stalks celery, diced fine
- 1 white onion, diced fine
- 2 med carrots, diced fine
- 1 T thyme
- 1 T sea salt and pepper
- 2 cups diced tomato with juices
First, we make a mirepoix. I know it sounds fancy but it’s so easy you’ll wonder why you skipped this before!
Melt some butter in a saucepan on a med-high heat.
Add those sexy celery, onions and carrots. Saute until al dente (fork tender).
I usually add a splash of wine at this point – red for red meats, white for poultry or pork. This is optional – you can just add water to cover and scrape up all that sticky goodness on the bottom of the pan.
Sear the sides of the short ribs in a frying pan. Add them and the other ingredients to a large soup pot. Cover with water, simmer on a medium heat for an hour or so, or until the ribs are pulling away from the bone.
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