Pumpkin soup

Ingredients

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

Path to follow

1. In a large pot, heat the oil and cook the beef and garlic for 2 minutes. Add salt and pepper to taste.
2. Add all the other ingredients, except the small shells, cover and cook for 20 minutes.
3. Stir in the small shells and cook uncovered for 8 minutes or until the pasta is al dente.

For adventurers

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

August 22, 2024 1 comment

20 min

4 à 6

30 min

Se congèle trois mois.