Pumpkin soup with beef strips and baguette

Name: pumpkin soup with beef strips and baguette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 toe garlic; 750 g fresh pumpkin; 5 el traditional olive oil; 150 g sliced onions; 2 tl dried Italian herbs; 380 ml beef broth pot of 190 ml; 760 tap water; 1 French chip off bread; 4 twig fresh flat parsley; 300 g Provencal spiced beef strips

Powerful pumpkin soup with beef and Mediterranean herbs.

Ingredients

Kitchen Stuff

1 blender

Directions

Slice the garlic.
Clean the pumpkin and halve the pumpkin. Remove the seeds and the stringy inside and cut the halves with skin into pieces.
Heat oil in a pan and fry the garlic, onions and herbs for 3 min.
Add the pumpkin and cook for 2 minutes. Add the stock and the water.
Bring to the boil and let the soup simmer gently for about 15-20 minutes.
Meanwhile, bake the baguette according to the instructions on the package.
Parsley leaves roughly. Simmer soup with bar blender and season with pepper.
Heat the oil in a frying pan and stir fry the beef strips for approx. 3 min.
Put the soup in the plates and spread the beef strips over it. Sprinkle with some parsley and serve with the baguette.