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   Saturday, May 26, 2018 

European Union United Kingdom Cayman Islands Godfrey McLean`s Cayman Pumpkin Soup

Rating:   1 Reviews   3 Comments scrolldown

 Recipe      

Submitted by:
Harmac
Honorary Consul


Country: Cayman Islands

INGREDIENTS:

  • 1/2 pound pigtail or salt beef (soaked overnight)
  • 1 pound lean stew beef, cubed
  • 2-1/2 quarts chicken or vegetable stock
  • 2 to 2-1/2 pounds pumpkin, peeled and cut into chunks
  • 3 large scallions, chopped
  • 1 clove garlic, minced
  • 1 sweet green pepper, chopped (*optional)
  • 1 medium onion, chopped (about 2 cups)
  • 1 teaspoon fresh thyme (about 3-4 sprigs)
  • 1 whole Scotch bonnet pepper
  • 2-3 cups chunked peeled yam, sweet potato, coco or breadkind of choice
  • 1/2 -1 teaspoon ground black pepper
  • Salt to taste

For the dumplings (spinners)

  • 1 cup flour (not self rising)
  • 1/4 teaspoon salt
  • Cold water

METHOD / DIRECTIONS:

Make the dumpling dough: In a small bowl, mix the flour and salt with a fork, then gradually add enough water to make a stiff dough that is still a little sticky. Flour your hands and shape the dough into a ball and set aside. Wash hands and set aside a little additional flour for later.

For the soup: in a large pot, drain the soaked meats and rinse again to remove salt. Combine all meats with the stock and bring to a boil. Reduce heat to medium and cook, covered, until meat is tender, about 1-1/2 hours. Skim off any excess fat from the surface and add the pumpkin, stirring well. Add another cup or two of stock if you need to. Return to a boil, then reduce heat to medium low and cook until pumpkin softens and dissolves into stock when you stir, about 45 minutes to an hour.

Make the spinners while soup cooks. Pinch off about a spoonful of dough for each dumpling and roll between hands until it looks like a small sausageónot too thick! Set aside.

You can add more pumpkin now if you want a thicker soup or chunky pieces of pumpkin in it. Then add all remaining soup ingredients, except salt, (the meat may have added enough) and stir, being careful not to break the hot pepper (or the dog will eat your supper!) Bring to a boil, then drop in the dumplings and stir. Reduce heat to medium and simmer until vegetables are turning soft and dumplings are cooked through. Adjust seasonings and salt to taste. (If the soup has gotten too thick, add a little more broth until desired consistency.) Now enjoy!

(If you have any leftovers, store in refrigerator. The soup will thicken, and you may need to add a little more stock when reheating. If youíve already picked out all dumplings (they seem to go first) you can make more by boiling in broth or canned coconut milk and add to the reheated soupó-donítí try to make fresh dumplings in the soup itself, as everything will turn to mush.)

RECIPE NOTES:

"This is a wonderful soup, a meal in a bowl. You can vary this recipe to suit your taste, of course, especially when adding yam and other provisions. Be sure to cover the salted meats in cold water and soak for 6-8 hours, or overnight to help freshen and remove excess salt. You can use chicken instead of other meats, or even vegetables only, if your diet requires. The secret is using enough fresh pumpkin to give this soup its rich flavor and texture."



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 Comments     

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sandra says:

I love pumpkin soup so I think Godfrey's recipe will be delicious when tried.

Posted on 06†Jan†2010 at 12:20am | View Post in Forum

Citizen Eve says:

Sounds yummy ... I will try ...

Posted on 05†Jan†2010 at 10:50pm | View Post in Forum

CaribbeanChoice says:

What do you think of Godfrey McLean`s Cayman Pumpkin Soup?

Posted on 05†Jan†2010 at 4:42pm | View Post in Forum

 Add Your Comments     

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 Reviews      

There are 1 reviews.
Godfrey's Pumpkin soup is Heav, 4/6/2007
Reviewer: bcdailey from Cayman Islands (3204)
This is the best Caribbean pu
 

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