Categorized |Beef, Gluten Free

Caribbean Beef, Sweet Potato And Pumpkin Soup.

caribbean pumpkin and beef soup (11)

That bone chilling cold is back and with a vengeance. Over the Christmas holidays it was relatively mild by Canadian standards, but this morning the mercury dropped to -28 C (-18.4 F). Like a true son of the Caribbean soil, I’m battling back with a hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body! We’ll start off by roasting the pieces of beef (with bones) in the oven, something which is not traditional in Caribbean soup making, but that roasted flavor will elevate this soup to a HIGHER level! Then we go in with pieces of pumpkin and sweet potato, followed by fresh herbs and other flavor ingredients.
You’ll Need…

2-3 lbs beef bones
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots
1 large onion
2 stalks celery
2 large sweet potatoes
1 medium butternut squash
2-3 cups diced pumpkin
water * or Beef stock
3 cloves garlic
3 tablespoon olive oil (divided)
4 sprigs thyme
1 scotch bonnet pepper
2 tablespoon chopped parsley
1 stock cube
2 scallions
3-4 allspice berries

optional.. flour dumplings, potato and ground provisions.

It’s important that you use pieces of beef with bones for maximum flavor and it’s normally the cheapest cut of meat. Wash and pat the beef dry, then place in a baking dish with the cubed celery and carrots. Toss with 2 tablespoon olive oil and roast on the middle rack of your oven for 45 mins @ 400F

caribbean pumpkin and beef soup (1)

As the beef roast in the oven, peel and cube the pumpkin, squash and sweet potato. You’ll notice that I used traditional Caribbean sweet potato (purple/red colour) and what is called ‘yams (sort of orange colour) in North American grocery stores. We’ll cook this for a long time, so feel free to cut them in large pieces.

caribbean pumpkin and beef soup (2)

caribbean pumpkin and beef soup (3)

Remove the roasted beef from the oven and get ready to put everything together so we can started on our soup. If you prep the vegetables in advance, cover them with water so they don’t go discolored on you.

caribbean pumpkin and beef soup (4)

In a large soup pot, heat the remaining tablespoon of olive oil and go in with the diced onion, garlic, black pepper, chopped scallion and thyme on a low heat and cook for about 3-4 minutes.

caribbean pumpkin and beef soup (5)

caribbean pumpkin and beef soup (6)

Turn up the heat, add the roasted beef and vegetables.. be sure to get all the stuff at the bottom of the roasting pan and give the pot a good stir. Now go in with all the other ingredients, cover with water or beef stock and bring to a boil.

caribbean pumpkin and beef soup (7)

caribbean pumpkin and beef soup (8)

You will notice a few things. 1. If using beef stock, keep in mind that it will have a lot of sodium so be mindful when adding more salt. 2. I added the scotch bonnet ‘whole’ to get the flavor and not the raw heat. if you break it – be prepared for that Caribbean sunshine. and 3. If adding flour dumplings, do so the last 10 minutes of cooking.

Reduce to a gentle boil and allow to cook for about an hour and 3/4 or until the beef is tender. The vegetables will fall apart for the most part, but that will give you a nice thick soup. If you want your vegetables with texture, you can add them the last 35 minutes of cooking. Taste for salt and adjust accordingly and remember to remove that scotch bonnet pepper at the end of cooking.

caribbean pumpkin and beef soup (9)

caribbean pumpkin and beef soup (10)

caribbean pumpkin and beef soup (12)

Serve HOT (forget the warm thing).. this is meant to warm you up on those cold winter days or when you just want a taste of home! If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Flour dumplings will NOT be an option.

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Recipe Name
Caribbean Beef, Sweet Potato And Pumpkin Soup.
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3.5 Based on 16 Review(s)
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4 Responses to “Caribbean Beef, Sweet Potato And Pumpkin Soup.”

  1. Andrea says:

    I made the soup and it was good. I will keep practicing to make it better. Thanks for the recipe. I watched a few videos but your video was easy to follow and I liked the method you used to cook the beef first in the oven then putting it in the water uncooked.

  2. Lynda says:

    I made the Caribbean Beef, Sweet potato, and pumpkin soup as above. It was the most delicious soup I have ever made. Usually I add the packaged “beef and pumpkin” dry mix at the end to thicken it. I left it out this time and followed your recipe exactly. I wish I had made a bigger pot of soup! Soooooooo good.

  3. Michelle says:

    How much water or beef stock? You left that blank

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