Jamaican Pumpkin Beef Soup

This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner!

  This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner! 

This Jamaican Pumpkin Beef Soup is filled with small, elongated dumplings called “spinners”, along with Pumpkin or Squash and Beef.  Our family likes to put in additional veggies and beans as well but that is totally optional.

Jamaican Pumpkin Beef Soup

Ingredients for the Soup:

10 Cups Water
2 Cups 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, Green Banana’s all work well in this soup.)

Ingredients for the Spinners:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup water

This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner!

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.

This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner! 

Jamaican Pumpkin Beef Soup
This soup from Jamaica is filled with small, elongated dumplings called "spinners", along with Pumpkin or Squash and Beef. Our family likes to put in additional veggies and beans as well but that is totally optional.
Servings: 6
Ingredients
For the Soup
  • 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.
For the Spinners
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup water
Instructions
  1. 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.
  2. Bring to a boil then reduce the heat to medium-low and simmer until the beef is tender, about 45 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Continue to cook the soup for 20-30 minutes or until the vegetables are cooked through.

 
This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner!

11 thoughts on “Jamaican Pumpkin Beef Soup

  1. It’s been so long since I’ve made this, I need to do so this weekend 🙂 I need to find some name yam first 🙂 The only difference with mine and yours is that I cube chayote and some of the pumpkin with carrots and cook with the meat. Yours look really good though 😀

  2. Sounds tasty. Just a few ingredients that I might not be able to find, though, the beef soup mix and the scotch bonnet pepper…

    1. You can replace the scotch bonnet with another chile pepper, I’ve made the soup without the beef soup mix and its only a small difference in flavour. Lately I’ve been on a low sodium diet so I’ve swapped the soup mix out for no salt added beef broth and just made sure to cook the squash down until it basically incorporates into the broth making it a bit sweeter and a little thicker.

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