Ingredients

* 1 Cup Bread Crumbs
* 1 Cup Milk
* 1 Small Pumpkin Or Squash — cubed
* 1 Tablespoon Olive Oil
* 2 Teaspoons Spanish Paprika
* 4 Medium Onions — sliced
* 1/2 Pound Beef — roasted & CHOPPED
* 1 Teaspoon Oregano
* Salt And Pepper — to taste
* 1 Teaspoon Cumin
* 4 Cups Beef Stock
* 8 Large Hard-Boiled Eggs — peeled
* 2 Large Seville Oranges
* 1 Tablespoon Fresh Parsley — chopped

Directions

Preheat oven to 450*. Soak bread in milk 5 minutes. Roast pumpkin in oven 20 minutes. Saute onion and paprika in oil until tender. Add beef, oregano, pepper, salt and cumin. Saute 1 minute. Transfer to stock pot. Add stock simmer 20 minutes. Puree pumpkin, bread and milk, add to soup. Add orange juice, bring to boil. Submerge peeled hard-boiled eggs in soup.