A funny thing happens when you make quiet 'arrangements' with the universe in all 'her' powerful, cosmic glory. She has a way of surprizing you when you least expect it, and throwing plans literally upside down--, but always in a good way. Such was the case when I started thinking of making a go for a long overdue pot of body-warming pumpkin beef soup, last month. Given the fact that we grew up on these soups even in the heart of our summer's draining heat and high humidity on the islands, it was almost, unforgivable. But, yes there's a but,-- being picky with choosing the perfect right piece of rich orange-coloured cut pumpkin, I figured it would take a while (as in a few weeks), and teasingly whispered to the universe while at the market weeks ago, "I'll make a huge pot of soup when the right piece of pumpkin shows up." Well..., she showed up the very next weekend, so all bets were off for anything other than said soup with loved trimmings within the pot. A seasonal favourite, and the only time you'll get me to eat pumpkin, actually. This Caribbean-style pumpkin beef soup is wholesome, slightly spicy with the warmth of the scotch bonnet pepper and other flavourful adds, and super-filling to the very last drop. The best part yet-- also kid-approved! :) More after the jump...
'Calling it a done week with ♫ this background duo from the work week...
Way Out West - We Move In The Dark feat. Hendrik Burkhard
Ingredients (Serves 8 - 10):
1 pound of fresh ripe pumpkin
2 medium-thick slices of centre-cut beef
2 medium-sized carrots
3 medium-sized variety potatoes (red, yukon gold, and sweet potato)
2 ears of fresh corn (cut into quarters), or 1 can of sweet corn
1 pack of Grace Cock Soup Mix (43 g) *contains wheat
1 green scotch bonnet pepper
1 bunch of fresh thyme
2 teaspoons garlic powder
1 tablespoon soy sauce
salt and crushed red pepper (to taste)
Directions:
Gently rinse the pumpkin, remove the centre seeds and fibers, peel it and cut into small cubes. Set aside.
Wipe the slices of beef with a paper towel and cut into bite-sized pieces.
Lightly season the beef with 1 teaspoon salt, 1 teaspoon crushed red pepper, 1 teaspoon garlic powder and 1 tablespoon of soy sauce. Gently toss with a fork, cover, and set aside at room temperature.
Rinse and scrub the carrots and potatoes. Pat dry with paper towels and chop into bite-sized rounds and chunks. Gently rinse the fresh thyme and scotch bonnet pepper. Set aside.
Fill a large pot with water to the halfway mark and bring to a boil. Add 2 teaspoons of salt, lightly stir, and add the pumpkin cubes. Boil on medium-high heat for 15 minutes, lid on with a slight crack for some pot ventilation. Reduce the heat to medium-low.
Using a potato masher or the back of a large spoon, crush the cooked pumpkin into the pot. Stir. Add the beef, carrots, cock soup mix, and scotch bonnet pepper after giving it 2 - 3 sticks with the tip of a pointed knife. (When serving kids, I usually avoid sticking the pepper). Stir. Up the heat to medium-high and allow the beef and carrots to cook (bubble) for 8 minutes.
Add the potatoes and corn (drained, from can). Stir. Add 1 teaspoon of garlic powder to the pot. Stir and do a taste test for more salt, if needed (with the added soup mix now settled in). Add the thyme to the pot. Cover with the lid slightly ajar. Keep the heat on medium-high for another 10 minutes, then reduce to medium-low and let simmer for another 10 minutes.
Carefully remove the (still-whole, hopefully?) scotch bonnet pepper and serve steaming.
Have a warm one. ~xx
