Jamaican soup – beef and pumpkin flavor this soup. Be adventurous and try soup from the carribean.

13 May, 2009 || Reader's Recipes, Soups

This soup is unique, and uses a white variety of fruits and vegetables from close to the equator.

For the soup:
3 pounds beef with bone, such as short ribs or shin
2 pounds peeled and seeded pumpkin, cut into medium chunks
10 cups water
3 whole scallions, crushed
2 to 3 cloves garlic, crushed
1 whole scotch bonnet pepper plus 2 slices (any color)
1 sprig fresh thyme or 1 teaspoon dried
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 pound yellow or white yam, peeled and cut into medium chunks (optional)
1 medium carrot, peeled and cut into chunks

For the spinners:
1 1/4 cups all-purpose flour, plus more for hands
1 teaspoon salt
1/2 cup water

Combine the beef, pumpkin, and water in a large stockpot. Bring to a boil. Reduce to a simmer, and cook until pumpkin has dissolved and beef is tender, about 1 1/2 hours.

Meanwhile, prepare the spinners: In a medium bowl, sift together the flour and salt. Add the water, and blend with a wooden spoon until a ball forms. Flour hands, and knead slightly to form a soft dough. Add more flour if dough is too sticky. Cover, and set aside.

When meat is tender, remove it from pot. Remove meat from bones, chop it, and return to the pot. Bring to a brisk simmer over medium heat and add scallions, garlic, Scotch bonnet pepper, thyme, salt, pepper, yam, and carrot.

Return to a simmer. Form spinners by rolling small pieces of dough between floured palms to form 1-inch-long oblongs. Drop into soup one at a time. Stir gently to prevent them from sticking to bottom. Simmer for 15 minutes. Remove Scotch bonnet before serving.

Thanks to dmcbean for this Jamaican Soup recipe.