Hearty Pumpkin Beef Soup

Featuring the mouthwatering bitter melon, this hearty pumpkin beef soup is also made with pureed fresh pumpkin, beef, and fresh vegetables.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 234 Calories

Ingredients

• 3 cloves garlic, minced
• ground black pepper to taste
• 2 large carrots, chopped
• 2 tablespoons sea salt
• 1 large potato, cubed
• 1 Scotch bonnet chile pepper, chopped
• 12 ½ cups water
• 1 (1 pound) pumpkin, cut into cubes
• 2 pounds beef bottom round, cut into cubes
• ½ pound beef soup bones, trimmed of excess fat
• 1 (14 ounce) can MSG-free beef broth (such as Swanson®)
• 3 leaves Chinese thyme
• 4 ears corn, cut into thirds
• 1 (3 ounce) package pumpkin beef noodles (such as Maggi®) (Optional)
• 1 bitter melon, seeded and chopped
• 1 small radish, peeled and sliced into half moons
• 2 green onions, pressed flat with a knife

Recipe Instructions

Step 1

Bring water to a boil in a large pot. Place pumpkin in a blender. Cover and blend until pureed.

Step 2

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).

Step 3

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.