Jamaican Beef and Pumpkin Soup is a traditional comfort dish often enjoyed during cooler weather and festive gatherings. It blends hearty beef broth with native ingredients like pumpkin, yam, and Scotch bonnet pepper, reflecting the island’s agricultural roots and African‑Caribbean culinary influences.

In coastal regions, cooks may add fish or seafood stock, while in the countryside extra root vegetables such as sweet potatoes and cassava are common. Some families also include dumplings made with cornmeal instead of flour.

It is typically served hot in a deep bowl, accompanied by a side of hard‑dough bread (hard dough bun) or boiled green bananas. A squeeze of fresh lime and a sprinkle of chopped scallions are added just before eating.

The soup is popular during the cooler months of November and December, at family gatherings, after church services, and during holiday celebrations such as Christmas and New Year’s when a warm, filling dish is desired.

It exemplifies the Caribbean love for one‑pot stews that combine protein, starchy vegetables, and bold spices. The use of Scotch bonnet pepper, thyme, and all‑purpose seasoning mirrors flavor profiles found throughout the Caribbean islands.

Authentic ingredients include Jamaican yellow pumpkin, beef bones, Scotch bonnet pepper, fresh thyme, and Jamaican all‑purpose seasoning. Substitutes can be butternut squash for pumpkin, habanero for Scotch bonnet, and regular all‑purpose seasoning if the Jamaican blend is unavailable.

Pairs beautifully with fried plantains, callaloo sautéed with garlic, or a side of rice and peas. A refreshing beverage like sorrel drink or ginger beer balances the soup’s richness.

Its combination of tender beef bone broth, sweet pumpkin, and fluffy dumplings creates a comforting texture contrast. The heat from Scotch bonnet pepper and the aromatic thyme give it a distinct, authentic Jamaican flavor profile.

Common errors include over‑cooking the dumplings so they become mushy, letting the broth boil vigorously which can cause a cloudy soup, and adding too much water which dilutes flavor. Also, handling Scotch bonnet peppers without gloves can cause skin irritation.

Chicken base adds depth of umami flavor early on and helps prevent the pot from boiling over when the soup reaches a rapid simmer. It also gives the broth a richer mouthfeel before the beef bones contribute their own flavor.

Yes, the soup improves after a night in the refrigerator. Cool it quickly, store in airtight containers, and reheat gently on the stove. Dumplings can be frozen separately and added directly to the reheated broth.

The YouTube channel Morris Time Cooking, hosted by Chef John Morris, specializes in Caribbean and comfort‑food recipes, offering step‑by‑step tutorials for classic dishes like soups, stews, and traditional island meals.

Morris Time Cooking focuses on practical home‑cooking techniques, clear visual instructions, and cultural storytelling, often highlighting lesser‑known Jamaican classics while keeping ingredient lists simple and accessible for North American grocery stores.