Pumpkin Soup Recipe, from the former Renaissance Jamaica Grande

2 quarts cold water
1 1/2 pounds soup meat
1/2 pound bacon slices cut in half
1 1/2 teaspoon salt or salt to taste
2 cloves garlic, crushed
2 pounds Caribbean pumpkin or calabeza, diced
2 medium white potatoes, diced
1/2 green or red pepper, diced
1 medium tomato, diced
1 medium onion, diced
2 stalks scallion, cut in four pieces
2 sprigs thyme or 1 tablespoon powdered thyme

Put water in large soup pan. Add meat, bacon, garlic, and bring to a rapid boil. Simmer meat one hour or more until almost cooked then add pumpkin and potatoes. Stir and simmer an additional 15 minutes. Add diced peppers, tomato, onion, scallion, and thyme. Stir thoroughly and simmer for a final 20 minutes or until all the ingredients are cooked. Adjust for seasoning. Serves six or more.