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RECIPE
17 INGREDIENTS8 STEPS2HR 35MIN

Caribbean Beef, Sweet Potato and Pumpkin Soup

5.0
1 Ratings

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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 Time
2HR 30MIN
Active Time

CaribbeanPot

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

Ingredients

US / METRIC
Servings:
2
Serves 2
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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Nutrition Per Serving

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CALORIES
1695
FAT
93.5 g
PROTEIN
137.2 g
CARBS
75.3 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 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.
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 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.
Step 5
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.
Step 6
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.
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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Nutrition Per Serving
Calories
1695
% Daily Value*
Fat
93.5 g
120%
Saturated Fat
30.1 g
150%
Trans Fat
2.5 g
--
Cholesterol
449.1 mg
150%
Carbohydrates
75.3 g
27%
Fiber
13.3 g
48%
Sugars
19.7 g
--
Protein
137.2 g
274%
Sodium
792.8 mg
34%
Vitamin D
--
--
Calcium
302.9 mg
23%
Iron
20.6 mg
114%
Potassium
4226.0 mg
90%
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