RECIPE
17 INGREDIENTS8 STEPS2HR 35MIN

Caribbean Beef, Sweet Potato and Pumpkin Soup

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CaribbeanPot
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!

2HR 35MIN

Total Cooking Time

17

Ingredients
CaribbeanPot
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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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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3 lb
Beef Neck
2
Carrots , peeled, chopped
2 stalks
Celery , peeled, chopped
3 Tbsp
Olive Oil , divided
3/4
Large Onion , diced
2
Scallions , diced
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
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Directions

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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 2 tablespoons of 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 tablespoon of Olive Oil (1 Tbsp) over low heat. Add the Onion (3/4) , Scallions (2) , Ground Black Pepper (1/4 tsp) , 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.
Step 8
Serve hot.

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