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Chilean   -   Valdiviano   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

Description
Ingredients
  • 1 Cup Bread Crumbs
  • 1 Cup Milk
  • 1 Small Pumpkin Or Squash -- cubed
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Spanish Paprika
  • 4 Medium Onions -- sliced
  • 1/2 Pound Beef -- roasted & CHOPPED
  • 1 Teaspoon Oregano
  • Salt And Pepper -- to taste
  • 1 Teaspoon Cumin
  • 4 Cups Beef Stock
  • 8 Large Hard-Boiled Eggs -- peeled
  • 2 Large Seville Oranges
  • 1 Tablespoon Fresh Parsley -- chopped
Directions Preheat oven to 450*. Soak bread in milk 5 minutes. Roast pumpkin in oven 20 minutes. Saute onion and paprika in oil until tender. Add beef, oregano, pepper, salt and cumin. Saute 1 minute. Transfer to stock pot. Add stock simmer 20 minutes. Puree pumpkin, bread and milk, add to soup. Add orange juice, bring to boil. Submerge peeled hard-boiled eggs in soup.
Serves 8
Time to Make 0:00



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