Grab a measuring cup and use it to add 6 cups of water toa medium sized stockpot. Add two pounds of pumpkin to the water and heat thepot over a stove for 30 minutes. Set the heat to medium intensity.
The pumpkin should be soft at this point. You’ll want topuree the pumpkin manually or with a beater so that it mixes with the water.Let the pumpkin continue to cook.
Clean the beef stew meat with hot water and lime. Drainthe liquid and marinate the meat with various vegetables and spices, includingsalt, ground black pepper, green pepper, shallot, garlic, thyme, onion, andpaste-scallions. Let the meat marinate for up to 60 minutes, but it will tastebetter if you leave it for 24 hours.
Add the marinated beef stew meat to the pot. Include sometomato paste and oil in there as well. If you want the meat to become browner,add a little bit of water too. Let the pot cook on the stove for 20 minuteswith medium heat.
Once the ingredients have cooked for 20 minutes, use themeasuring cup to add 3 more cups of water to the pot. Let everything continueto cook until the liquid boils. Then you can add additional ingredients, suchas turnips, onion, celery, carrots, cabbage, potato, parsley, and tomato sauce.
Reduce the intensity of the heat from medium to low orsimmer. Add an entire scotch bonnet pepper to the pot. Let the ingredients cookfor 60 minutes. Stir the soup mixture periodically. Take the scotch pepper outof the mixture before it breaks apart. It is only supposed to be used forflavoring only.
Break up the thin spaghetti into smaller pieces and addthem to the pot. Keep it cooking until the spaghetti turns soft. You canenhance the flavor further with some more hot pepper, salt, or black pepper.Mix it all together.
Shut off the heat of the stove and put a lid on the potto cover the soap. Leave it alone for 10 minutes or so. Serve when ready.