Paleo Argentine Pumpkin and Beef Soup

Ingredients

• 1 lb Beef stew meat
• 2 cups Pumpkin puree
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Beef broth
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Cumin
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 375°F/190°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers.
2. 2Add the 1 lb of beef stew meat to the hot oil. Cook for 5-7 minutes, turning the pieces occasionally, until all sides are browned. This searing locks in flavor.
3. 3Add the 1 medium onion, cut into 1/2-inch pieces, and the 2 cloves of garlic, minced, to the pot with the beef. Cook, stirring often, for about 5 minutes, until the onion pieces are softened and the garlic is fragrant.
4. 4Stir in the 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and 1/2 teaspoon of dried oregano. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Pour in the 4 cups of beef broth and add the 2 cups of pumpkin puree. Stir everything together until the pumpkin puree is fully incorporated into the broth.
6. 6Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 30 minutes, or until the 1 lb of beef stew meat is fork-tender. The liquid should be gently bubbling, not boiling vigorously.
7. 7Once the beef is tender, stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste the soup and add more salt or pepper if needed, until it tastes just right to you.
8. 8Ladle the hot soup into bowls and serve immediately.

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