Hearty Pumpkin Beef Soup

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

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

water, pumpkin, beef soup bones, salt, beef broth, garlic, thyme, ground black pepper, corn, carrots, potato, pumpkin beef noodles, bitter, radish, scotch, green onions

Taken from www.allrecipes.com/recipe/254528/hearty-pumpkin-beef-soup/ (may not work)