Pumpkin Puree Soup
A rich soup made by simmering puréed pumpkin in beef broth and thickening it with a roux of butter and flour.
Ingredients
Pumpkin (peeled, cored, and sliced)
250 g
Beef broth
1000 g
Toasted flour
25 g
Cilantro (washed and minced)
15 g
Salt
to taste
Black pepper
a pinch
Instructions
1
Step 1
Peel, core, and slice the pumpkin, add it to the beef broth, and cook until tender, then blend into a smooth puree; wash and mince the cilantro, set aside.
2
Step 2
Stir the pumpkin puree into the beef broth until smooth and bring to a boil, stir in the toasted flour until you get a smooth, slightly thick consistency, season with salt and pepper to taste, garnish with minced cilantro, and serve.
