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–+ servings
hearty pumpkin oxtail soup

Smoky Pumpkin Oxtail Soup with Garlic Greens

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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Course Main
Cuisine Fusion
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Blender

Ingredients
  

  • 2 pound oxtail
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 4 cup beef broth
  • 2 cup pumpkin puree
  • 1 cup coconut milk
  • 2 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 bunch collard greens chopped
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat and brown the oxtail on all sides.
  • Remove the oxtail and set aside; add chopped onion and minced garlic to the pot and sauté until translucent.
  • Stir in smoked paprika and ground cumin, cooking for another minute.
  • Return the oxtail to the pot, add beef broth, bring to a boil, then reduce heat to a simmer and cover.
  • Simmer the oxtail for 2 ½ hours until the meat is tender.
  • Remove the oxtail, shred the meat from the bones, and set it aside.
  • Add pumpkin puree, coconut milk, soy sauce, and apple cider vinegar to the pot, then blend the mixture until smooth.
  • Return the shredded oxtail to the soup and simmer for an additional 20 minutes.
  • In a skillet, sauté the collard greens with a pinch of salt and pepper until wilted.
  • Serve the soup hot, topped with garlic greens and garnish with fresh parsley.

Notes

For a richer flavor, consider roasting the pumpkin before pureeing it. If the soup is too thick, add more broth to reach your desired consistency. The resting time is crucial for the flavors to meld, so don't skip it. Adjust the seasoning before serving to suit your taste.
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