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RECIPE
17 INGREDIENTS 7 STEPS 3hr 30min

Caribbean Beef, Sweet Potato and Pumpkin Soup

5.0
1 Ratings
A hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body!
Caribbean Beef, Sweet Potato and Pumpkin Soup Recipe | SideChef
A hearty beef with sweet potato and pumpkin soup to warm up the mind, soul and body!
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
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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
3hr 30min
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
Scallions , diced
2 scallions per 2 servings
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
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1804
FAT
92.9 g
PROTEIN
139.9 g
CARBS
105.3 g

Cooking Instructions

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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 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) , Scallions (1 bunch) , 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. Serve hot.

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Nutrition Per Serving
Calories
1804
% Daily Value*
Fat
92.9 g
119%
Saturated Fat
29.9 g
150%
Trans Fat
2.5 g
--
Cholesterol
449.1 mg
150%
Carbohydrates
105.3 g
38%
Fiber
19.0 g
68%
Sugars
26.1 g
--
Protein
139.9 g
280%
Sodium
814.3 mg
35%
Vitamin D
--
--
Calcium
427.5 mg
33%
Iron
22.6 mg
126%
Potassium
5130.7 mg
109%
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