This soup is unique, and uses a white variety of fruits and vegetables from close to the equator.
Jamaican Pumpkin Soup
Yield: 10 – 12 servings.
This Jamaican soup features beef and pumpkin. Be adventurous and try soup from the Carribean.
- 3 pounds beef short ribs
- 2 pounds pumpkin peeled and seeded, and cut into chunks
- 10 cups water
- 1/2 cup sliced scallions
- 3 teaspoons chopped garlic
- 1 whole scotch bonnet pepper plus 2 slices (any color)
- 1 teaspoon dried thyme or 1 fresh sprig
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/2 pound yellow yam or white yam
- 1 cup carrot cut in chunks
- 1 1/4 cups all-purpose flour plus more for hands
- 1 teaspoon salt
- 1/2 cup water
Combine the beef, pumpkin, and water in a large stockpot. Bring to a boil. Reduce to a simmer, and cook until pumpkin has dissolved and beef is tender about 1 1/2 hours.
Meanwhile, prepare the spinners: In a medium bowl, sift together the flour and salt. Add the water, and blend with a wooden spoon until ball forms. Flour hands, and knead slightly to form a soft dough. Add more flour if the dough is too sticky. Cover, and set aside.
When meat is tender, remove it from the pot. Remove meat from bones, chop it, and return to the pot. Bring to a brisk simmer over medium heat and add scallions, garlic, Scotch bonnet pepper, thyme, salt, pepper, yam, and carrot.
Return to a simmer. Form spinners by rolling small pieces of dough between floured palms to form 1-inch-long oblongs. Drop into soup one at a time. Stir gently to prevent them from sticking to the bottom. Simmer for 15 minutes. Remove Scotch bonnet before serving.
Thanks to dmcbean for this Jamaican Soup recipe.