Pumpkin – Beef Soup Recipe

Course Soup
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8
Author ChefSian


  • 2 lb. soup beef cut into small chunks
  • short ribs/ shank/ etc.
  • 1 lg. onion diced
  • 3 cloves of garlic chopped
  • 1 tsp black pepper
  • 2 tsp salt
  • ¼ lb. pumpkin Calabaza diced
  • 2 lg carrots sliced
  • 2 med potatoes diced
  • 6 C. water
  • Dumplings
  • 2 sprigs thyme
  • 2 stalks escallion chopped
  • 1 pk Pumpkin Noodle soup


  • In a large pot over medium heat; add the beef bones, onion, garlic, salt, black pepper and ½ of the diced pumpkin. Sauté over medium heat for about 5 minutes. Stir well, cover the pot and let it simmer for 15 minutes. Remove the cover, stir and add 2 cups of water. Replace the cover and let the meat cook for at least 30 minutes check for tenderness. The meat should be about halfway cooked.While the meat finishes cooking, about 30 minutes, wash and cut the vegetables. After meat cooks; add remaining vegetables and 3 cups of water. Stir well, cover and let soup cook for 15 minutes while you prepare the dumplings. After 15 minutes add the dumplings to the pot and stir.When soup begins to boil add escallion, noodle packet, thyme and pepper. Add water as desired (1-2 cups should be enough for a thick hearty broth), stir well, replace cover and let soup simmer for another 12 to 15 minutes.Stir well before serving.


Optional Ingredients
½ lb. Jamaican white yam
½ lb. Jamaican yellow yam
1 lg. turnip, diced
1 lg. cho-cho (chayote), diced
1 habanero pepper, uncut


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg