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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