- 1 pound cubed meat for soup
- 1 pound soup bones (or use 1-1/2 to 2 pounds hind shank, bone-in)
- 8 cups water
- 1 pound Caribbean pumpkin, or butternut squash, peeled and coarsely chopped
- 1 celery stalk, chopped
- 1 large onion chopped
- 4 cloves garlic, crushed
- Salt to taste and about 1/2 teaspoon pepper
- 1 sprig fresh thyme, or 1 teaspoon dried thyme leaves
- 2 whole cloves
- 2 potatoes, cubed
- 1 chayote, cubed (a squash-like, pear-shaped fruit similar in flavor to cucumber), optional
- 1/2 small cabbage, coarsely chopped
- 1 turnip, diced
- 2 carrots, sliced
- 2 leeks, white part only, cut into 1/2-inch pieces, optional
- 1 tablespoon chopped parsley
- 1 whole Scotch bonnet, or other hot pepper, optional
- 1/2 pound spaghetti, broken into pieces
- 1 tablespoon lime juice or vinegar
- In a large pot combine the pumpkin pieces, water, meat and bones, salt, pepper, garlic, thyme, cloves, celery and onion.
- Bring to a boil; lower the heat, cover and simmer about 1 hour or until the meat is tender.
- Remove pumpkin with a little of the broth and puree in a blender. If necessary, cut the meat into small pieces. Take out the bones and discard.
- Return pumpkin or squash puree to the pan and add the potatoes, chayote, if used, cabbage, turnip, carrots, leeks, parsley and hot pepper. (Be careful not to break the skin of the pepper as it is very hot.) Bring to a boil, lower heat and simmer until the vegetables are almost done.
- Add the spaghetti and lime juice. Bring to a boil again and cook until spaghetti is done, about 10 minutes.
- Remove pepper and stir to combine ingredients.
Taste and adjust seasoning.