BEEF & PUMPKIN SOUP

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash offers a similar flavor and texture.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter and can be made easily.

Pressure cook the beef and pumpkin in an instant pot with water for 30 minutes.

Saute garlic and onions in a separate pot until translucent.

Boil ground provisions (cassava, plantains, sweet potatoes, regular potatoes, edo) halfway through cooking, adding a beef cube for flavor.

Prepare dumpling dough with self-rising flour, cinnamon, sugar, and water until it forms a dough ball, then knead for 2 minutes and set aside.

Puree the cooked pumpkin and add it to the soup along with the cooked beef.

Add carrots, pumpkin soup mix, pimento seeds, green onions, thyme, corn, and scotch bonnet pepper to the soup and stir.

Cover and bring the soup to a boil, allowing it to thicken.

Roll dumplings and drop them into the soup; cook for about 5 minutes until they float to the top.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens