Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 |
big | tropical or Seminole pumpkin | or any pumpkin |
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1 |
lb | ground beef | or any meat |
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1 |
cup | oil | |
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2 |
indian firecracker peppers | (to taste) | |
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1 |
large | onion | |
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2 |
tbsp | salt | |
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rice | for the soup to go onto | |
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2 |
lbs | potatoes | optional |
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Recipe Instructions:
- Cut the skin off the pumpkin and scrape the seeds out.
- Cut all that flesh into cubes so it can be cooked down.
- Cut the onion into bits
- Brown the pound of beef, breaking it up as much as possible
- Put the pumpkin cubes into a large pot and cover with water.
- Bring to a boil and once the pumpkin is soft, mash it up (about 45 minutes)
- Add salt, pepper, onion, oil and beef
- Simmer for another hour. Soup should be thick like apple sauce
- Cook rice as normal and serve pumpkin soup over it.
- Potatoes can be sliced thinly, deep fried, salted, and added to the soup just before eating.