Jamaican BEEF & PUMPKIN Soup

Ingredients

• 1 pound Jamaican Yellow Pumpkin (peeled, seeded, cut into uniform cubes)
• 1 medium Chayote (choco) (peeled, cored, cut into ½‑inch squares)
• 1 medium Carrot (peeled, cut into half‑moon pieces)
• 2 small to medium Potatoes (peeled, cut into bite‑size pieces)
• 2 ears Corn on the Cob (peeled, cut into rounds that fit a spoon)
• 2 stalks Green Onions (Scallions) (roots removed, diced)
• 1 medium Yellow Yam (peeled, washed with lime juice to prevent oxidation, cut into bite‑size cubes)
• 2 pounds Beef Bones (with meat) (bone‑in beef for broth)
• 8 cups Water (divided; 6 cups start, add 2 more later)
• 2 tablespoons Chicken Base (stock concentrate) (adds flavor and helps prevent boiling over)
• 2 tablespoons All‑Purpose Seasoning (Jamaican seasoning blend)
• 4 sprigs Fresh Thyme
• 1 piece Scotch Bonnet Pepper (whole for heat; optional for milder flavor)
• 3 cloves Garlic (minced)
• 1 teaspoon Pimento Berries (Allspice)
• 2 cups All‑Purpose Flour (for dumpling dough)
• 2 teaspoons Baking Powder (for dumpling dough)
• 1 teaspoon Salt (for dumpling dough)
• 0.75 cup Water (for dumpling dough) (adjust as needed to form smooth, non‑sticky dough)

Instructions

1. Prepare Vegetables

   Peel and seed the pumpkin, then cut into uniform cubes. Peel and core the chayote, cut into ½‑inch squares. Peel and slice the carrot, potatoes, yam, and cut corn kernels into rounds. Dice the green onions and set all vegetables aside.

   Time: PT15M

2. Make Dumpling Dough

   In a mixing bowl combine 2 cups flour, 2 tsp baking powder, and 1 tsp salt. Gradually add about ¾ cup water, mixing until a smooth, non‑sticky dough forms. Knead briefly until elastic.

   Time: PT10M

3. Start the Soup Base

   Place the large stockpot over medium‑high heat. Add 6 cups water, cubed pumpkin, pimento berries, minced garlic, fresh thyme sprigs, and 2 tbsp chicken base. Bring to a gentle boil and simmer for 5‑10 minutes to infuse flavors.

   Time: PT10M

   Temperature: Medium‑high

4. Cook the Beef Bones

   Add the 2 lb beef bones (with meat) to the pot. Reduce heat to maintain a gentle simmer and cook for about 60 minutes, or until the meat is about 75 % done and the broth is flavorful.

   Time: PT1H

   Temperature: Medium

5. Form and Add Dumplings

   Pinch off small pieces of dough, roll between palms to form a smooth ball, then press with thumb to create an indent. Drop the dumplings directly into the simmering soup.

   Time: PT5M

6. Add Yams and Soup Mix

   Stir in the cubed yam, the remaining vegetables (chayote, carrot, potatoes, corn), and the Jamaican all‑purpose seasoning. Cover and simmer on medium‑low heat for 15‑20 minutes until the yams are tender.

   Time: PT18M

   Temperature: Medium‑low

7. Finish the Vegetables

   Add the remaining potatoes and corn, plus 2 extra cups of water to balance the liquid. Sprinkle the remaining 2 tbsp all‑purpose seasoning, stir, and cook for another 5 minutes until the corn is cooked through.

   Time: PT5M

   Temperature: Medium‑low

8. Final Flavor Boost

   Add the sliced Scotch bonnet pepper (or omit for less heat), the remaining fresh thyme, and the diced green onions. Cover and simmer for a final 5 minutes until the soup thickens slightly.

   Time: PT5M

   Temperature: Medium‑low

9. Serve

   Taste the soup and adjust salt or seasoning if needed. Ladle generous portions into bowls, ensuring each serving gets dumplings, beef, and vegetables. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g