Name: Ginger pumpkin soup
Prep time: 20 min
Cook time: 260 min
Total time: 280 min
Yield: 1
Ingredients: 1⁄2 piece Onion; 750 ml Water; 65 g Carrot; 1 piece Bay leaf; 250 g Beef shank raw; 1⁄4 piece Apple; to taste Celtic sea salt; to taste Black pepper; 1⁄4 Tbsp Coconut oil; 1⁄2 piece Onion; 1 clove Garlic; 0.5 cm Fresh ginger; 1⁄2 tsp Bouillon; 250 g Pumpkin

Fruit

Apple

Marinka Bil

Slowcooker

Blender

Lunch

Side dish

Appetizer

Paleo

Broth

soup

Ginger pumpkin soup

 Coarsely chop the onions and slice the carrots. 

 First make the broth. Place the shanks, onions, carrots and bay leaves in a slow cooker or InstantPot and pour 3 liters of water. Turn the slow cooker on high and let it cook for 4 hours, or set the InstantPot to Manual – High Pressure – 90 minutes, and turn the lid to “Sealing”. 

 Spoon the stock through a sieve and store in large containers or jars in the refrigerator. What you have left is also very tasty as a snack. You can remove the meat from the shanks and add it to the soup. 

 Is the stock ready? Then you can start the soup. 

 Heat the coconut oil in a stockpot and fry the onions, garlic and ginger in it. 

 Add the pumpkin and apple and add 1200 ml of the prepared stock. 

 Bring to the boil and cook for 10 minutes. 

 Mash using a hand blender and season with salt and pepper. If necessary, add the meat from the shanks to the soup. 

Ginger pumpkin soup

Ginger pumpkin soup

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