Pumpkin Soup with Beef and Ginger

    Pumpkin Soup with Beef and Ginger


    2 people made this

    Beef and pumpkin are an unusual combination but make a delicious savoury soup. Serve this on cold nights with fresh crusty bread.

    Serves: 2 

    • 250g beef chuck steak, cut into bite-sized chunks
    • 500g pumpkin (about 1/2 a small butternut), peeled, seeded and cut into bite-sized chunks
    • 1/2 tablespoon finely chopped spring onion
    • 1/2 teaspoon finely chopped ginger
    • 1/2 teaspoon salt
    • ground pepper, to taste
    • 2 cups (500ml) beef stock or water

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Blanch the beef in boiling water for 2 minutes. Remove and drain.
    2. Put the beef into a clay pot or stovetop casserole dish, add the beef stock and bring to the boil over high heat.
    3. Add the pumpkin, ginger and onions and cover the pot. Cook until the beef is very tender and the soup is creamy. Season with the pepper and salt.
    4. Cook 2 more minutes and transfer to a serving bowl.
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