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
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
  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.