Best Beef Pumpkin And Shiitake Soup Recipes

Jamaican Pumpkin Beef Soup image

Provided by Monique Creary

Time 1h35m

Number Of Ingredients 19

450 grams boneless stewing beef (cut into small chunks)
650 grams Jamaican pumpkin (cut into small chunks)
1 medium onion (diced)
2 cloves garlic (minced)
1 large potato (peeled and cubed)
2 medium carrots (sliced)
1 tsp salt
3 sprigs fresh thyme
1 bay leaf
1 stalk scallion or green onion (bruised)
5 pimento seeds
1 Scotch bonnet pepper
1 large Jamaican sweet potato (peeled and sliced)
2 packages pumpkin beef or chicken soup mix
3 litres water (approx. 12 cups) (divided)
1 tsp ground black pepper
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cup water (more if needed)

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.

Beef, Pumpkin, and Shiitake Soup image

Provided by Greg Lofts

Time 2h50m

Number Of Ingredients 12

3 pounds beef chuck, neck bones, shin bones, or oxtail (or a combination)
1 large onion, halved and peeled
Kosher salt
1/2 teaspoon whole black peppercorns
1 dried bay leaf
2 thyme sprigs
1 pound pumpkin or winter squash, such as Sugar Pie, calabaza, or butternut, peeled, seeded, and cut into bite-size pieces (2 1/2 cups), peels reserved
6 ounces shiitake mushrooms, stems removed and reserved, caps sliced into 1/2-inch pieces
1/2 small head Savoy or Napa cabbage (8 ounces), 1 large outer leaf removed and reserved, the rest cored and cut into bite-size pieces
1 basil sprig, plus more leaves for serving
3 tablespoons Thai or Vietnamese fish sauce, plus more to taste
2 tablespoons fresh lime juice, plus more to taste

Steps:

Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.