Valdiviano 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 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.