Jamaican Pumpkin Beef Soup

• Meat

  • 1 Package Grace pumpkin beef soup mix
  • 1 lbs Stewing beef cubes

• Produce

  • 1 lbs Caribbean pumpkin
  • 1 cup Kidney beans
  • 1 Scotch bonnet pepper, whole
  • 2 Sprigs Thyme

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/4 tsp Salt
  • 1 Salt & pepper

• Liquids

  • 10 1/2 cups Water

Found on frugalmomeh.com

Description

Ingredients

• 10 Cups Water
• 1 Cup Kidney Beans (Optional)
• 1-2 lbs Stewing Beef Cubes
• 1 Package of Grace Pumpkin Beef Soup Mix
• 1 whole Scotch bonnet pepper
• 2 Sprigs of Thyme
• Salt & Pepper to taste
• 1-2 lbs Caribbean Pumpkin (or substitute with Butternut Squash), cubed
• Other vegetables as desired. (Eddoe, Potatoes, Carrots, Sweet potatoes all work well in this soup.)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup water

Directions

• Place water and Beef in a large pot. If adding Kidney Beans to the soup this is the point you will want to put them in. Bring to a boil then reduce the heat to medium-low and simmer until the beef is tender, about 45 minutes. Meanwhile, prepare the spinners. In a medium-size bowl, sift together the flour and salt. Slowly add the water and mix until it reaches a firm consistency. Flour your hands and knead slightly. To form the spinners, roll small pieces of dough between your palms into oblong shapes and drop into the soup stirring gently to prevent them from sticking to the pot. Increase the heat to medium-high and add the Soup Mix, thyme, scotch bonnet pepper, a little salt and pepper as well as the pumpkin and other vegetables. Continue to cook the soup for 20-30 minutes or until the vegetables are cooked through.