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Recipes
Caribbean Beef, Sweet Potato and Pumpkin Soup
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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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CaribbeanPot
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
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
Beef Neck
3 lb
Beef Neck
Carrot
2
Carrots, peeled, chopped
Celery
2 stalks
Celery, peeled, chopped
Olive Oil
3 Tbsp
Olive Oil, divided
Onion
3/4
Large Onion, diced
Scallion
1 bunch
Scallion, diced
2 scallions per 2 servings
Garlic
3 cloves
Garlic, peeled, crushed
Fresh Thyme
5 sprigs
Sweet Potato
2
Large Sweet Potatoes, peeled, cubed
Butternut Squash
1
Medium Butternut Squash, peeled, cubed
Pumpkin
2 cups
Pumpkins, peeled, cubed
Salt
to taste
Whole Allspice
4
Whole Allspice
Stock Cube
1
Stock Cube
Fresh Parsley
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?
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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.
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.
Tags
Appetizers
Dairy-Free
Gluten-Free
Beef
Comfort Food
Lunch
Caribbean
Shellfish-Free
Dinner
Fall
Pumpkin
Side Dish
Vegetables
Soups & Stews
Winter
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