Nothing beats the chill of winter quite like a hearty bowl of Caribbean soup. This Caribbean Beef, Sweet Potato and Pumpkin Soup brings deep, comforting flavors thanks to roasted beef bones, Caribbean sweet potatoes, and pumpkin, all simmered low and slow with fresh herbs and aromatics. The unique addition of roasting the beef, a twist from the traditional Caribbean method, adds depth and richness that sets this version apart. Inspired by the kind of soup that brings everyone to the kitchen table, this dish is perfect for a cozy dinner, meal prep, or even a weekend gathering.
The ingredients are widely accessible, though Caribbean sweet potato and pumpkin give this soup its distinct identity. If you can’t find Caribbean pumpkin (also called calabaza or West Indian pumpkin), butternut squash makes a great substitute. This recipe is flexible enough to adapt but rooted in that unmistakable island flavor. And if you’re new to Caribbean cooking, don’t worry, I’ve laid out everything clearly so you can recreate this classic dish with confidence.
Ingredient Guide
- Beef Bones: Choose bone-in cuts like neck or shank for maximum flavor and body in the broth.
- Sweet Potatoes: Caribbean sweet potatoes are firm and reddish-purple; substitute with orange-flesh varieties if needed.
- Pumpkin: Caribbean pumpkin (calabaza) gives a sweet, earthy note. Butternut squash is a reliable substitute.
- Butternut Squash: Adds a creamy texture and balances the sweet potato.
- Carrots and Celery: These build a classic soup base with savory depth.
- Scotch Bonnet Pepper: Used whole for its fruity aroma without overwhelming heat.
- Fresh Thyme and Parsley: Essential for earthy, herbal notes. Use fresh for best results.
- Onion, Garlic & Scallion: The aromatic foundation that infuses the broth with flavor.
- Black Pepper, Allspice, and Salt: These Caribbean staples season the soup without overpowering.
- Olive Oil: Used for roasting and sautéing; adds a mild richness.
- Stock Cube and Water or Beef Stock: Enhances umami in the broth. Use unsalted if possible to control seasoning.
- Optional Add-ins: Flour dumplings or ground provisions like yam or eddoe make it a meal.
Shopping Made Easy
- Look for bone-in beef cuts at your local butcher or grocery store’s freezer section.
- Caribbean sweet potatoes and pumpkin can often be found in international or Latin American markets.
- If scotch bonnet peppers are unavailable, substitute with habanero—but always use whole unless you want serious heat.
- Fresh thyme and parsley are worth seeking out—dried won’t offer the same flavor here.
- A quality low-sodium beef broth lets you control salt better and won’t overpower the dish.
Cooking Notes from the Kitchen
- Always roast the beef bones with carrots and celery to develop a deeper broth.
- If you like texture, add your vegetables in the last 30–35 minutes so they don’t fully break down.
- Use gloves when handling scotch bonnet peppers, and don’t puncture the skin unless you want heat.
- This soup freezes well for up to 3 months; ideal for make-ahead meals.
What’s the best substitute for Caribbean pumpkin?
Butternut squash is a great alternative for Caribbean pumpkin (calabaza) if unavailable. It’s similarly sweet and cooks down into a creamy texture.
Can I make this soup without roasting the beef?
Yes, you can start everything on the stovetop, but roasting adds an extra layer of flavor that really enhances the soup.
What can I use instead of scotch bonnet peppers?
Use a whole habanero pepper or omit entirely if you prefer no heat. The scotch bonnet’s fruity notes are unique but not essential for flavor.
Can I make this soup gluten-free?
Yes, just skip any flour dumplings and double-check your stock cube and other ingredients for hidden gluten.
Caribbean Beef, Sweet Potato and Pumpkin Soup
Ingredients
- 2-3 pounds 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 pumpkin diced
- Water or beef stock enough to cover
- 3 cloves garlic
- 3 tablespoons olive oil divided
- 4 sprigs thyme
- 1 scotch bonnet pepper
- 2 tablespoons parsley chopped
- 1 stock cube
- 2 scallions
- 3-4 allspice berries
- flour dumplings, potato, and other root vegetables optional
Instructions
- Preheat oven to 400°F (204 °C).
- Pat the beef bones dry and place in a baking dish with chopped carrots and celery. Toss with 2 tablespoons olive oil. Roast for 45 minutes.
- Meanwhile, peel and cube sweet potatoes, pumpkin, and butternut squash. Keep covered in water to prevent discoloration.
- In a large soup pot, heat 1 tablespoon olive oil over medium-low heat. Add onion, garlic, scallions, thyme, and black pepper. Cook for 3–4 minutes until fragrant.
- Increase heat to medium-high. Add roasted beef and vegetables to the pot, including all pan drippings. Stir well to coat.
- Add pumpkin, sweet potatoes, squash, stock cube, allspice, parsley, and enough water or beef stock to cover. Add whole scotch bonnet pepper.
- Bring to a boil, then reduce to a simmer. Cover loosely and cook for 1 hour 45 minutes, or until beef is tender and vegetables break down. Skim any foam.
- Taste and adjust salt. Remove scotch bonnet before serving. Add flour dumplings or other provisions in the last 10 minutes, if using. Serve hot.
