D's Pumpkin Beef Soup

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Jamaican Pumpkin - It's not available everywhere so you can use butternut squash as a replacement

4 cups beef broth

4 cups Water

2 lbs Stewing Beef 

3 cups diced Jamaican Pumpkin, or buttercup or butternut squash

2 Carrots, chopped (1-inch piece)

3 stalks Celery, chopped (1-inch pieces)

1 Chocho (chayote), peeled and sliced into pieces

1 cup Turnip, diced (optional) 

1 lb Yam or Sweet Potato, peeled and cut into large cubes

1/2 each red and green Bell Pepper, chopped

1 large Onion, chopped

1 package Jamaican Beef-Pumpkin Soup

1 Tbsp Margarine or Butter

1/4 tsp Black Pepper

2 sprigs Fresh Thyme

1 Scotch Bonnet Pepper and/or Pepper 

Hot Sauce to taste

1.  Cut the beef into bit sized pieces.  In a large pot, brown the beef on all sides.

2.  In a large soup pot and add the water and Jamaican Pumpkin, allspice, nutmeg and salt and pepper.  Cook until soft.  Mash the pumpkin in the water, or for a smooth velvety finish, cool and add the water and pumpkin mixture to a blender and blend until smooth. (you can also add 1/2 cup of coconut milk to the blender.)

3.  Once the Pumpkin is mashed (or blended and returned to the pot) add the beef broth, grace soup mix, browned beef, vegetables, and spices(except for the sweet potato, peppers and choyote as they don't take as long to cook)
4.  Bring to a boil for 5 minutes or until the vegetables are soft.

5.  Once the Pumpkin is mashed (or blended and returned to the pot) add the beef broth, grace soup mix, browned beef, vegetables, (except for the sweet potato, peppers and choyote as they don't take as long to cook)
6.  Bring to a boil for 5 minutes or until the vegetables are soft.

7. Add the remaining vegetables and boil for 2 more minutes.

8. Add one scotch bonnet pepper (we will be taking it out later) Reduced tempurature to low and simmer for 30 minutes while you prepare the spinner dumplings.

MAKE THE DUMPLINGS

Add 1 cup of flour and 5 tbsp of lukewarm water and 1/2 tsp of salt to a bowl.  Stir until a dough is formed.  Ensure the dough is mixed well (use your hands).  Divide the dough into workable pieces.  Roll the dough in your hands like you used to do with Play Dough until you make a long sphere shape about the length and width of your baby finger. (see picture above).  Lay the spinners flat on a plate as you create them.  Make as many as you want (I like to add about 30 small spinners but I make some bigger ones also.

Once they are all made, simply toss them in the soup to simmer.

Final Touch:

i like to add a cup of coconut milk as the very end to give this soup a rich island flavour.  If you've never tried coconut milk now is the time!!

Serving Size: 1 cup

Calories: 421 kcal 

Carbohydrates: 29.3g 

Protein: 32.6g 

Fat: 19.4g 

Fiber: 3.6g

Sugar: 5.8g