Pumpkin soup

A delicious and comforting recipe, this easy-to-make soup perfectly combines butternut squash, carrots and fondue beef to make it the perfect meal. perfect for cold fall days.

1 comment

20 min
4 to 6
30 min
Freeze for three months.

  • Ingredients

    • 30 ml (2 tbsp) olive oil
    • 1 lb (450g) fondue beef
    • 3 cloves garlic, chopped
    • ½ butternut squash, peeled and cut into small cubes of 1 cm x 1 cm
    • 2 liters of beef broth
    • 1 stalk celery, chopped
    • 1 chopped yellow onion
    • 2 medium carrots, cut into 1cm x 1cm cubes
    • 500 ml (2 cups) small shells
    • 3 bay leaves
    • Salt and pepper from the mill

  • Preparation

    1. Add 250 ml (1 cup) of finely chopped kale along with the small shells.

For the adventurers

Notes and tips

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1 comment

Sandy

Excellente recette, super gouteuse et rapide à faire! mon garçon de 3 ans a adoré :)

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