In a large pot over medium heat; add the beef bones, onion, garlic, allspice,, turnip, salt, black pepper and ½ of the diced pumpkin. Sauté over medium heat for about 5 minutes. Reduce the heat to medium-lowStir 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 45 to 60 minutes. Check for tenderness. While the meat cooks. Peel, wash, and cut the vegetables. After meat cooks; add remaining vegetables and 3 cups eough water to almost fill the pot. Stir well, cover and let soup cook for another 30 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) and stir well.Replace the cover and let soup simmer for another 12 to 15 minutes. Stir well before serving.
Notes
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