Learn how to make Caribbean beef, sweet potato and pumpkin soup with the help of Caribbean cookbook author, Chris De La Rosa. With a stunning flavor from roasting beef bones in the oven, this gluten free beef soup is enhanced by the sweetness of the sweet potato and thicken nicely as the pumpkin and butternut squash slowly melts away as the soup simmers. With the aid of garlic, scotch bonnet pepper and fresh herbs, this will become your go-to soup on those cold winter nights or for soup Saturdays on the islands.

For This Beef Soup You’ll Need…

2-3 lbs beef bones (with meat)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 carrots
1 large onion
2 stalks celery
2 large sweet potatoes
1 medium butternut squash
2-3 cups diced pumpkin
water * or Beef stock
3 cloves garlic
3 tablespoon olive oil (divided)
4 sprigs thyme
1 scotch bonnet pepper
2 tablespoon chopped parsley
1 stock cube
2 scallions
3-4 allspice berries (called pimento berries in Jamaica)

More Caribbean recipes can be found at http://www.caribbeanpot.com

Connect with Chris De La Rosa

Facebook: http://www.facebook.com/pages/Caribbean-Pot/160863714535
Twitter: https://twitter.com/obzokee
Instagram: caribbeanpot
Contact: http://caribbeanpot.com/contact/
Pinterest: http://www.pinterest.com/caribbeanpot/the-caribbean-pot/

To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com

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