Main Course Veal Soup in a Pumpkin | Quebec veal

Name: Main Course Veal Soup in a Pumpkin | Quebec veal
Ingredients: 450 g (1 lb) Quebec Veal cubes; 4 small pumpkins; 1 small onion, diced; 1.5 litre (6 cups) water and prepared concentrated veal stock or chicken broth; 750 ml (3 cups) vegetables of your choice (carrots, celery, peppers, etc.) cut into 1/2 in (1 cm) pieces; Butter, as needed; Salt and pepper to taste

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Preheat oven to 120°C (250°F) or 150°C (300°F). Cut the tops off the pumpkins and scoop out the inside of the pumpkins. Melt the butter in a skillet over high heat and brown the veal cubes and...

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Ingredients

450 g (1 lb) Quebec Veal cubes
4 small pumpkins
1 small onion, diced
1.5 litre (6 cups) water and prepared concentrated veal stock or chicken broth
750 ml (3 cups) vegetables of your choice (carrots, celery, peppers, etc.) cut into 1/2 in (1 cm) pieces
Butter, as needed
Salt and pepper to taste