1/4 lb. salted beef
4 cups fresh water
1 large onion
1 or 2 celery stalks
1 or 2 leeks
1/4 tsp. thyme
1/2 tsp. Tabasco Sauce
2 lbs. pumpkin, peeled and cubed
2 large potatoes, peeled and cubed
1 cinnamon stick
1 Tablespoon sugar
1 cup cream
2 Tablespoon butter

Preparation Directions

Cover and soak in water overnight:
1/4 lb. salted beef Drain water, and place the beef in large pot with: 4 cups fresh water
1 large onion
1 or 2 celery stalks
1 or 2 leeks
1/4 tsp. thyme
1/2 tsp. Tabasco Sauce Bring to a quick boil.
Lower heat and simmer for about an hour until meat has become tender.
Strain the bouillon, discarding vegetables.
Dice the beef and set aside.
Return the bouillon to the fire and simmer until tender:
2 lbs. pumpkin, peeled and cubed
2 large potatoes, peeled and cubed
The last few minutes of cooking add:
1 cinnamon stick
1 Tablespoon sugar Remove from heat and discard cinnamon stick.
Combine the pumpkin, potatoes and bouillon in an electric blender and pur?.
Slowly add:
1 cup cream
2 Tablespoon butter Heat the soup carefully, do not bring to a boil.
Prior to serving, add the diced beef and the ruku coloring.