Beef and Pumpkin Soup

Beef and Pumpkin Soup


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About this recipe: Pumpkin and stewing steak make an unusual, but delicious combination in this soup. It's nutty, sweet and savoury. Enjoy during the cold winter months.


Serves: 2 - 4

  • 250g beef stewing steak, fat and gristle removed and cut into bite-sized chunks
  • 1 (500g) pumpkin, peeled, seeded, rinsed 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
  • 500ml beef stock or water

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Blanch the beef in boiling water for 2 minutes. Remove and drain.
  2. Put the beef into a clay pot, 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.


If you can get your hands on kabocha squash, use this instead of pumpkin.

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