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Beef Pumpkin Soup

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Submitted by: cherylptw373316

 

Pieces of sweet or pie pumpkin are browned and cooked with chunks of pumpkin, cassava root and onion in beef broth, beer and ginger root.
 

Ingredients

  • 2 pounds beef chuck, cut into one-inch cubes
  • 1/4 cup olive oil
  • 1/2 cup all-purpose flour
  • 1 cup onion, diced
  • 2 cups peeled pie pumpkin, cut into cubes
  • 2 cups cassava root, peeled & diced
  • 1/4 cup parsley, chopped
  • 1 1/2 quarts beef stock
  • 1 12-oz bottle (Red Stripe) Lager Beer
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons grated ginger root

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Method

Heat oil to medium in a large soup pot. Dredge beef in the flour and brown meat on all sides, removing meat as it browns. Pour off any remaining fat from pot and return meat, adding the beef stock and beer. Add to the pot the parsley and onion; cover & bring to a simmer, cooking for 40 minutes. Add remaining ingredients to pot and continue to simmer for 20 minutes or until vegetables are tender. Re-season as necessary.

 

Notes:

 

Number of Servings: 8

 

Submitted by: cherylptw373316 ()

 

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