Puerto Rican Oxtail Soup (Bhg) Recipe

• 2 lb beef oxtails
• 1 Tbsp. veg. oil warm
• 1 c. peeled and minced pumpkin
•     or possibly winter squash
• 1 1/2 c. water
• 8 ounce canned cream-style corn
• 8 ounce canned tomato sauce
• 3/4 c. minced onion
• 1/2 c. minced green bell pepper
• 1/4 c. snipped parsley
• 1 x garlic clove chopped
• 2 tsp salt
• 1/8 tsp pepper
•     warm cooked vermicelli, 1-c. optional

Directions