Traditional Jamaican Pumpkin Beef Soup
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Traditionally prepared on a Saturday, this soup is infused with flavours of garlic, thyme and escallion with a pumpkin beef soup base filled with dumplings, carrots, and hearty ground provision, such as yams and potatoes.
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Ingredients
Beef Shank or Chunk Beef/ Stewing Beef Salted (Cured/Corned) Beef Calabaza or West Indian Pumpkin Carrot Yellow Yam Coco Yam Turnip Chocho (Cayote)
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Fresh Thyme Sprigs Escallion (Green Onion) Pimento Seeds (All-Spice Berries) Grace Pumpkin Beef Soup Mix 1 – 2 Scotch Bonnet Pepper, optional Fresh Cracked Black Pepper & Salt Flour
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TSS TIP: Swap out the ground provision for other options you may like more. For example, if you don’t like yellow yam, substitute for yukon gold potatoes or corn etc.
TSS TIP: Swap out the ground provision for other options you may like more. For example, if you don’t like yellow yam, substitute for yukon gold potatoes or corn etc.
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TSS TIP: Always make sure there’s enough water in your pot to cover your ingredients at all time. Enough water to cover the beef and pumpkin during the cooking process. Enough water to cover all your vegetables and dumplings to allow the soup to simmer.
TSS TIP: Always make sure there’s enough water in your pot to cover your ingredients at all time. Enough water to cover the beef and pumpkin during the cooking process. Enough water to cover all your vegetables and dumplings to allow the soup to simmer.
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TSS TIP: If you prefer a thinner soup, add more water during step 4 of the process, if you prefer a thicker soup add 4 additional cups instead of 5!
TSS TIP: If you prefer a thinner soup, add more water during step 4 of the process, if you prefer a thicker soup add 4 additional cups instead of 5!
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