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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Adapted from Godfrey McLean's recipe for Cayman Pumpkin Soup. I used canned unflavored pumpkin to reduce the cooking time and subbed salt pork for the pig tail. Dad#2 came home from the Dominican Republic with a regional cookbook and we have had some fun adapting these to American foods. Ingredients:
1/2 pound salt pork, sliced but not all the way through the rind you want a fan effect, soaked in water overnight |
1 1/2 pounds lean stew beef, cubed |
2-1/2 to 3 quarts chicken or vegetable stock |
l large can of pumpkin puree, unflavored, please |
plus 1 small can of pumpkin puree if you want to amp up the pumpkin flavor, but i think the addition of the sweet potatoes is enough in this recipe. |
3 large scallions, chopped |
2 clove garlic, minced |
1 sweet green pepper, chopped |
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 |
1/2 -1 teaspoon ground black pepper |
1/4 teaspoon of ginger |
1/8 teaspoon of fresh grated nutmeg |
salt to taste |
for the spinners aka dumplings |
1 cup flour (not self rising) |
1/4 teaspoon salt |
cold water |
Directions:
1. 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.
2. Flour your hands and shape the dough into a ball and set aside. Wash hands and set aside a little additional flour for later.
3. For the soup: in a large pot, drain the soaked meats and rinse again to remove salt.
4. 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 purees, stirring well to a smooth consistency.
5. Add another cup or two of stock if you need to because you'll be adding all the other ingredients including the spinners *dumplings* and they will need the extra stock to cook properly.
6. 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 sausage—not too thick! Set aside.
7. You can add more pumpkin now if you want a thicker soup (we didn't need it)
8. Then add all remaining soup ingredients, except salt, (the meat may have added enough) and stir, being careful not to break the scotch bonnet hot pepper (or the dog will eat your supper!)
9. 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.
10. Adjust seasonings and salt to taste. (If the soup has gotten too thick, add a little more broth until desired consistency.) Now enjoy!
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