Time 1h35m Number Of Ingredients 19 Steps:
Bring 2 litres of water to a boil in a large stock pot. Add pumpkin, beef, onions and garlic to the pot. Stir and cook partially covered over medium-high heat for 45 minutes. Mash some of the larger pieces of pumpkin in the pot with a fork. Add in the carrots, potato, and yam. Stir in the salt, thyme, bay leaf, green onion, pimento seeds and Scotch bonnet pepper. Pour in the remaining 1 litre of water and bring to a boil. Reduce heat to medium and continue to cook for 15 minutes. Stir the sweet potatoes, soup mix and spinners.
Time 1h10m Yield 8 Number Of Ingredients 17 Steps:
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.
Yield Serves 10-12 Number Of Ingredients 31 Steps:
Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water. Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight. Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes. Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer. Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes. Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more. Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside. Do Ahead Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
Time 1h40m Yield 32 servings (8 quarts). Number Of Ingredients 15 Steps:
In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Time 50m Yield 8 Number Of Ingredients 12 Steps:
Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes. Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes. Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin. Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a large kettle, brown meat. Add salt, pepper, Italian seasoning, and onion soup mix. Stir in boiling water, tomato sauce, and soy sauce. Cover and simmer 15 minutes. Add pumpkin and vegetables. Cook 30 minutes. Add pasta and simmer an additional 30 minutes, adding more water if necessary. Serve with Parmesan cheese.
