Caribbean Beef, Sweet Potato and Pumpkin Soup

17 INGREDIENTS • 7 STEPS • 3HRS 30MINS

Caribbean Beef, Sweet Potato and Pumpkin Soup

Recipe

5.0

1 rating

A hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body!

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Caribbean Beef, Sweet Potato and Pumpkin Soup

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Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

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A hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body!

3HRS 30MINS

Total Time

$11.71

Cost Per Serving

Ingredients

Servings

2

us / metric

3 lb

Beef Neck

2

Carrots, peeled, chopped

2 stalks

Celery, peeled, chopped

3 Tbsp

Olive Oil, divided

3/4

Large Onion, diced

1 bunch

Scallion, diced

2 scallions per 2 servings

as needed

Ground Black Pepper

3 cloves

Garlic, peeled, crushed

5 sprigs

2

Large Sweet Potatoes, peeled, cubed

1

Medium Butternut Squash, peeled, cubed

2 cups

Pumpkins, peeled, cubed

to taste

1

Scotch Bonnet Pepper

4

Whole Allspice

1

Stock Cube

2 Tbsp

Fresh Parsley, chopped

Nutrition Per Serving

VIEW ALL

Calories

1804

Fat

92.9 g

Protein

139.9 g

Carbs

105.3 g

Love This Recipe?

Caribbean Beef, Sweet Potato and Pumpkin Soup

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Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Cooking InstructionsHide images

step 1

Preheat your oven to 400 degrees F (200 degrees C).

step 2

Wash and pat the Beef Neck (3 lb) dry, then place in a baking dish with the Carrots (2) and Celery (2 stalks). Toss with Olive Oil (2 Tbsp) and roast on the middle rack of your oven for 45 minutes.

step 3

Remove the roasted beef from the oven and get ready to put everything together so you can get started on our soup.

step 4

In a large soup pot, heat the remaining Olive Oil (1 Tbsp) over low heat. Add the Onion (3/4), Scallion (1 bunch), Ground Black Pepper (as needed), Garlic (3 cloves), and Fresh Thyme (5 sprigs) and cook for about 3-4 minutes.

step 5

Turn up the heat, add the roasted beef and Sweet Potatoes (2), Butternut Squash (1), and Pumpkins (2 cups). Be sure to get everything at the bottom of the roasting pan. Season with a good pinch of Salt (to taste) Give the pot a good stir.

step 6

Now add in scotch Scotch Bonnet Pepper (1), Whole Allspice (4), Stock Cube (1) and Fresh Parsley (2 Tbsp). Cover with water and bring to a boil.

step 7

Reduce to a gentle boil and allow to cook for about 1 hour and 45 minutes or until the beef is tender and vegetables soften to make a thick soup. Serve hot.

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