2poundspumpkin peeled and seeded, and cut into chunks
10cups water
1/2cupsliced scallions
3teaspoonschopped garlic
1whole scotch bonnet pepper plus 2 slices (any color)
1teaspoondried thymeor 1 fresh sprig
1 1/2teaspoonscoarse salt
1/2teaspoon freshly ground pepper
1/2poundyellow yamor white yam
1cupcarrotcut in chunks
Spinner Ingredients
1 1/4cupsall-purpose flourplus more for hands
1teaspoon salt
1/2cup water
Instructions
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.