Preheat your oven to 400 degrees F (200 degrees C).
Wash and pat the Beef Neck (3 pound) dry, then place in a baking dish with the Carrot (2) and Celery (2 stalk). Toss with 2 tablespoons of Olive Oil (2 tablespoon) and roast on the middle rack of your oven for 45 minutes.
Remove the roasted beef from the oven and get ready to put everything together so you can get started on our soup.
In a large soup pot, heat the remaining tablespoon of Olive Oil (1 tablespoon) over low heat. Add the Onion (3/4), Scallion (2), Ground Black Pepper (1/4 teaspoon), Garlic (3 clove), and Fresh Thyme (5 sprig) and cook for about 3-4 minutes.
Turn up the heat, add the roasted beef and Sweet Potato (2), Butternut Squash (1), and Pumpkin (2 cup). 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.
Now add in scotch Scotch Bonnet Pepper (1), Whole Allspice (4), Stock Cube (1) and Fresh Parsley (2 tablespoon). Cover with water and bring to a boil.
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.