Well-stuffed pumpkin cream with steak strips

Name: well-stuffed pumpkin cream with steak strips
Total time: 40 min
Yield: 4
Ingredients: 1 afbak ciabatta; 1 bottle gourd; 1 Red onion; 10 tablespoon olive oil of rosemary; 1 liter chicken bouillon; 5 tablespoon risotto rice; 1 tablespoon fresh rosemary needles; 5 lemon; 300 gram mediterranean steak strips; 2 tablespoon sunflower oil

Ingredients

1 afbak ciabatta
1 bottle gourd
1 Red onion
10 tablespoon olive oil of rosemary
1 liter chicken bouillon

5 tablespoon risotto rice
1 tablespoon fresh rosemary needles
5 lemon
300 gram mediterranean steak strips
2 tablespoon sunflower oil

Directions

Fry the ciabatta as indicated on the package.
Cut the top and bottom of the pumpkin, cut across.
Then cut the skin from the side with a long knife.
Remove the seeds and cut the flesh into small cubes.
Heat a soup pot and fry the pumpkin and the chopped red onion for 5 minutes in a third of the tablespoons of rosemary oil.
Add the stock and rice, let it simmer for 30 minutes until the pumpkin is soft.
Mash the pumpkin mixture with the hand blender and season with salt and lemon juice.
Strainer if desired.
Heat a frying pan over high heat and briefly fry the steak strips in the sunflower oil.
Divide the strips over the soup bowls with the pumpkin cream on top.
Garnish with the rosemary oil and a few needles of rosemary.
Serve with the ciabatta bread.