Jamaican BEEF & PUMPKIN Soup | Hawt Chef
Recipe Information
Jamaican Beef & Pumpkin Soup
Cultural Context
Originating from Jamaica, this hearty soup reflects the island's rich culinary heritage, combining local ingredients like pumpkin and beef. Traditionally enjoyed during family gatherings, it serves as a comforting dish that brings people together. Today, variations can be found across the Caribbean, showcasing the adaptability of this beloved recipe.
coconut milk
🥗Healthier: almond milk
💰Cheaper: evaporated milk
Almond milk is lower in calories while evaporated milk is a more affordable creamy alternative.
beef
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and pork is often less expensive than beef.
Remove seeds from 1 pound of Jamaican rich yellow pumpkin, peel the skin, wash it, and cut it into uniform size cubes.
Take 1 medium chocho, divide it into four pieces, remove the core, peel the skin, and cut it into small chunks about half an inch squares.
Peel and wash 1 medium carrot, then cut it into nice little half almonds.
Peel and wash 2 small potatoes, then cut them into bite-size pieces.
Peel and wash 1 corn on the cob, then cut it into little rounds.
Wash and remove the roots from 2 green onions (scallions), then dice them up.
Peel the yellow yam, wash it with lime juice to prevent oxidation, and slice it into bite-size cubes.
Add all the dry ingredients together and mix them properly to incorporate them.
Gradually add water and knead into a nice smooth dough.
Add water, pumpkin, pimento berries, garlic, fresh thyme, and 2 tablespoons of chicken base to a pot.
Cook on medium-high heat for 5 to 10 minutes to soften the pumpkin and bring flavor to the soup.
Add the beef bone and cook for about an hour until the beef is about 75% cooked.
After an hour, pinch off a piece of dough, roll it in the palm to create dumplings, and add them to the pot.
Add the yams and beef and pumpkin soup mix to the pot, stir, and cover for 15 to 20 minutes on medium-low heat.
Taste the soup and add 2 more cups of water to even out the liquid with the food portion, totaling 6 cups of water.
Season with 2 tablespoons of all-purpose seasoning and mix it in.
Cover and cook on medium-low heat for about 5 minutes to cook the corn and vegetables through.
Add carrots, scotch bonnet pepper, and green onions, stir, and cover for a final cook for about 5 more minutes until thickened.
Cooking Techniques
Equipment Needed
Spice Level:
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