The Best Recipes for Hearty Pumpkin Beef Soup

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Hearty Pumpkin Beef Soup

"This is my one of my favorites soups to make. I do it my way, which is quick and easy but just as good."

Ingredients :

  • 12 1/2 cups water
  • 1 (1 pound) pumpkin, cut into cubes
  • 2 pounds beef bottom round, cut into cubes
  • 1/2 pound beef soup bones, trimmed of excess fat
  • 2 tablespoons sea salt
  • 1 (14 ounce) can MSG-free beef broth (such as Swanson®)
  • 3 cloves garlic, minced
  • 3 leaves Chinese thyme
  • ground black pepper to taste
  • 4 ears corn, cut into thirds
  • 2 large carrots, chopped
  • 1 large potato, cubed
  • 1 (3 ounce) package pumpkin beef noodles (such as Maggi®) (optional)
  • 1 bitter melon, seeded and chopped
  • 1 small radish, peeled and sliced into half moons
  • 1 Scotch bonnet chile pepper, chopped
  • 2 green onions, pressed flat with a knife

Instructions :

Prep : 20M Cook : 8M Ready in : 1H10M
  • Bring water to a boil in a large pot. Place pumpkin in a blender. Cover and blend until pureed.
  • Stir pureed pumpkin, beef, soup bones, and salt into the water; add beef broth, garlic, thyme, and ground black pepper. Cover the soup and simmer until until beef is nearly tender and cooked through, about 40 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Stir corn, carrots, potato, noodles, bitter melon, radish, Scotch bonnet chile pepper, and green onions into the soup; cook uncovered until vegetables are tender, about 10 minutes.

Notes :

  • Pumpkin puree tends to boil over and get frothy. To avoid a mess reduce heat and stir until it settles. A small portion of pumpkin can be reserved and added with the last set of ingredients.
  • You can use 1 tablespoon garlic powder instead of garlic cloves.
  • Any variety of squash can be substituted for the bitter melon.
  • Any variety of hot pepper can be substituted for the Scotch bonnet chile.
  • Pumpkin beef noodles can be found in West Indian stores.

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