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 one of my husband’s favourite comfort foods. Growing up in Jamaica, he enjoyed this hearty soup regularly, filled with tender beef, pumpkin, and traditional Jamaican dumplings known as spinners. Over the years, it has become a family favourite in our home as well.

Made with Caribbean pumpkin or butternut squash, this soup develops a rich, velvety broth as it cooks. My family likes to add extra vegetables and kidney beans to make it even more filling, though those additions are completely optional. Packed with flavour and hearty enough to be a meal on its own, this traditional Jamaican soup is perfect for cooler days or whenever you’re craving something comforting.

Tips for Best Results

• Simmer the beef until tender before adding the vegetables for the best texture and flavour.
• Keep the Scotch bonnet pepper whole if you want flavour without too much heat. If it bursts while cooking, the soup will become significantly spicier.
• Cut the pumpkin into evenly sized pieces so it cooks at the same rate and helps create a smooth, rich broth.
• Don’t make the spinner dough too soft. A firm dough holds its shape better as it cooks in the soup.
• Stir gently after adding the spinners to prevent them from sticking together or to the bottom of the pot.
• Taste before adding extra salt. The soup mix provides seasoning, so you may not need much additional salt.
• Allow the soup to simmer after adding the vegetables so the pumpkin has time to break down and thicken the broth naturally.
• Make it your own by adding carrots, potatoes, sweet potatoes, green bananas, yam, or kidney beans.

Ingredients & Substitutions

• Stewing Beef – The foundation of the soup. Stewing beef becomes tender and flavourful after simmering. Beef chuck or beef stew meat both work well.
• Water – Forms the base of the broth and allows the flavours from the beef, pumpkin, herbs, and soup mix to develop.
• Grace Pumpkin Beef Soup Mix – Adds traditional flavour and seasoning to the soup. If unavailable, you can use another Jamaican pumpkin soup mix, though the flavour may vary.
• Scotch Bonnet Pepper – Adds authentic Jamaican flavour and heat. Leave it whole for a milder soup or pierce it slightly for more spice. A habanero can be substituted if necessary.
• Fresh Thyme – Adds earthy flavour that complements the beef and pumpkin. Dried thyme can be used in a pinch.
• Caribbean Pumpkin – Traditional Jamaican pumpkin gives the soup its rich flavour and naturally thick texture. Butternut squash is the most common and readily available substitute. Kabocha squash can also be used.
• Kidney Beans – Optional, but a great way to make the soup even heartier and add extra texture.
• Additional Vegetables – Carrots, potatoes, sweet potatoes, green bananas, yam, and eddoes are all popular additions that make the soup more substantial.

For the Spinners

• All-Purpose Flour – Creates the simple dough used for traditional Jamaican spinners.
• Salt – Adds flavour to the dumplings.
• Water – Brings the dough together into a firm, workable consistency.

Storage & Reheating

• Refrigerator:
  Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavours continue to develop as it sits, making leftovers even more delicious.
• Freezer:
  Freeze cooled soup in freezer-safe containers for up to 3 months. Leave a little space at the top of the container for expansion. Thaw overnight in the refrigerator before reheating.
• Reheating:
  Warm the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup has thickened during storage, add a splash of water or broth to reach your desired consistency.

Frequently Asked Questions

Looking for More Caribbean-Inspired Recipes?

If you enjoyed this Jamaican Pumpkin Beef Soup, here are a few more Caribbean-inspired recipes to try:

• Jamaican Rice and Peas is a classic side dish made with coconut milk, kidney beans, and fragrant seasonings. It’s a staple on many Jamaican dinner tables.
• Caribbean Okra is a simple and flavourful vegetable side dish that’s perfect alongside grilled meats, stews, and other island-inspired meals.
• Rasta Pasta combines colourful bell peppers with a creamy, mildly spicy sauce for a delicious Caribbean-inspired pasta dish that’s always a crowd-pleaser.

Whether you’re exploring Jamaican cooking for the first time or revisiting family favourites, these recipes are a great way to bring more Caribbean flavour to your table.

Jamaican Pumpkin Beef Soup

Yield: 8 servings | Prep time: 25 minutes | Cook time: 1 hour 15 minutes

Ingredients

For the Soup

• 10 cups water
• 1 to 2 lbs stewing beef cubes
• 2 cups kidney beans, optional
• 1 package Grace Pumpkin Beef Soup Mix
• 1 whole Scotch bonnet pepper
• 2 sprigs fresh thyme
• 1 to 2 lbs Caribbean pumpkin or butternut squash, peeled and cubed
• 2 medium carrots, sliced (optional)
• 2 medium potatoes, peeled and cubed (optional)
• 1 sweet potato, peeled and cubed (optional)
• Salt and pepper, to taste

For the Spinners

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup water

Directions

1. Add the water, beef, and kidney beans (if using) to a large soup pot or Dutch oven.
2. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 45 minutes, or until the beef begins to become tender.
3. Meanwhile, prepare the spinners. In a medium bowl, combine the flour and salt. Gradually add the water, mixing until a firm dough forms.
4. Lightly knead the dough for 1 to 2 minutes. Pinch off small pieces and roll them between your palms into thin, elongated dumplings.
5. Carefully drop the spinners into the soup, stirring gently to prevent sticking.
6. Add the Grace Pumpkin Beef Soup Mix, thyme, Scotch bonnet pepper, pumpkin, and any additional vegetables being used. Season lightly with salt and pepper.
7. Increase the heat to medium-high and bring the soup back to a gentle boil.
8. Cook for 20 to 30 minutes, or until the vegetables are tender, the pumpkin has softened, and the spinners are cooked through.
9. Remove the Scotch bonnet pepper before serving if desired.
10. Taste and adjust seasoning with additional salt and pepper before serving hot.

Continue to Content

Yield: 6 Servings

Jamaican Pumpkin Beef Soup

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

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

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Ingredients

For the Soup

Toggle ingredient group

• 10 cups water
• 1 to 2 lbs stewing beef cubes
• 2 cups kidney beans, optional
• 1 package Grace Pumpkin Beef Soup Mix
• 1 whole Scotch bonnet pepper
• 2 sprigs fresh thyme
• 1 to 2 lbs Caribbean pumpkin or butternut squash, peeled and cubed
• 2 medium carrots, sliced (optional)
• 2 medium potatoes, peeled and cubed (optional)
• 1 sweet potato, peeled and cubed (optional)
• Salt and pepper, to taste

For the Spinners

Toggle ingredient group

• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup water

Instructions

1. Add the water and beef to a large soup pot or Dutch oven. If using dried kidney beans that have been soaked and partially cooked, add them now.
2. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 45 minutes, or until the beef begins to become tender.
3. Meanwhile, prepare the spinners. In a medium bowl, combine the flour and salt. Gradually add the water, mixing until a firm dough forms.
4. Lightly knead the dough for 1 to 2 minutes. Pinch off small pieces and roll them between your palms into thin, elongated dumplings.
5. Carefully drop the spinners into the soup, stirring gently to prevent sticking.
6. Add the Grace Pumpkin Beef Soup Mix, thyme, Scotch bonnet pepper, pumpkin, and any additional vegetables being used. Season lightly with salt and pepper.
7. Increase the heat to medium-high and bring the soup back to a gentle boil.
8. Cook for 20 to 30 minutes, or until the vegetables are tender, the pumpkin has softened, and the spinners are cooked through.
9. Remove the Scotch bonnet pepper before serving if desired.
10. Taste and adjust seasoning with additional salt and pepper before serving hot.

Notes

• For a milder soup, keep the Scotch bonnet pepper whole and avoid breaking it while cooking.
• Caribbean pumpkin gives the most authentic flavour, but butternut squash is an excellent substitute.
• Additional vegetables such as green bananas, eddoes, yam, sweet potatoes, and carrots are commonly added.
• Leftovers can be refrigerated for up to 4 days.

Recommended Products

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  Stainless Steel Stock Pot with Lid 16-Quart
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  LE TAUCI 6 inch Soup Bowls

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Calories: 388Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 353mgCarbohydrates: 59gFiber: 9gSugar: 9gProtein: 18g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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