Chilean Beef and Pumpkin Soup (Cazuela de Vacuno)

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Cazuela de vacuno is a beloved Chilean family dish: a clear beef broth simmered until rich and golden, then loaded with seasonal vegetables like pumpkin, corn, potatoes, and carrots. Each bowl is a complete, nourishing meal that showcases the rustic, farm-fresh character of central Chile.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 9 gSugar
• 35 gProtein
• 720 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the beef broth

• 2 lbs beef shank with bone, trimmed of excess fat
• 1 large yellow onion, quartered (skin on)
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp dried oregano
• 1 tbsp coarse salt
• 10 cups cold water
• 8 whole black peppercorns

For the vegetables and rice

• 2 lbs pumpkin or kabocha squash, peeled and cut into 1-inch cubes
• 3 medium Yukon gold potatoes, quartered
• 2 ears fresh corn, shucked and cut into 2-inch rounds
• 2 carrots, peeled and cut into thick coins
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup long-grain white rice
• 1 tsp ground cumin
• 1 small yellow onion, finely diced

For finishing and garnish

• 2 tbsp vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh oregano leaves (optional)
• Lime wedges, for serving
• Salt and freshly ground black pepper, to taste

Directions

1. Combine the beef shank, quartered onion, smashed garlic, bay leaves, dried oregano, peppercorns, salt, and cold water in a large stockpot. Bring to a boil over high heat, then immediately reduce to a low, gentle simmer.
2. Skim any gray foam from the surface, partially cover, and simmer undisturbed for 60 to 75 minutes, until the beef is fork-tender and the broth has turned a deep golden color.
3. Carefully lift out the beef, let it rest until cool enough to handle, then shred the meat into bite-sized pieces, discarding bones and large pieces of fat. Strain the broth through a fine-mesh sieve into a clean pot and return it to medium heat.
4. Add the pumpkin, potatoes, corn rounds, and carrots to the simmering broth. Cook for 15 minutes until the vegetables begin to soften at the edges but still hold their shape.
5. Meanwhile, heat the vegetable oil in a small skillet over medium heat and sauté the finely diced onion until soft and translucent, about 6 minutes. Stir the cooked onion and the ground cumin into the soup.
6. Add the green beans and rice to the pot and continue simmering for 12 to 15 minutes, until the rice is tender and the pumpkin cubes are completely soft.
7. Return the shredded beef to the cazuela and warm through for 2 to 3 minutes. Taste the broth and adjust with salt and pepper as needed.
8. Ladle the cazuela into deep, wide bowls, making sure each serving contains a balanced mix of beef, pumpkin, potato, corn, and a generous amount of broth.
9. Sprinkle each bowl with fresh cilantro and oregano, if using, and serve immediately with lime wedges on the side for squeezing over the top.

Cook’s Notes

• For a deeper, more robust broth, sear the beef shank in a dry hot pan until browned on all sides before adding it to the cold water.
• If true Chilean zapallo is unavailable, kabocha or butternut squash are excellent substitutes and give the same sweet, velvety texture.
• Serve with a side of pebre (a Chilean condiment of chopped tomato, onion, cilantro, chili, olive oil, and lime) for an authentic touch.
• The cazuela thickens noticeably as it cools; loosen leftovers with a splash of hot water when reheating.
• Use bone-in beef shank or chuck for the richest, most gelatinous broth — lean cuts will leave the soup tasting flat.

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