In a large bowl, combine the stew beef and turkey necks.
Add the Creole seasoning, Epis, and turmeric. Crush the bouillon cube into the bowl.
Mix this until well combined.
Cover with plastic wrap or transfer to a ziploc bag and keep in the refrigerator. It is best to marinate overnight, but at the bare minimum, marinate for 1 hour,
In a very large stock pot or caldero (cauldron pot), Add the meat and all of its juices.
Stick the cloves inside of the Scotch Bonnet pepper and add to the pot.
Using kitchen string, tie the thyme and parsley together. Add this to the pot.
Add the bottom half of the celery stalks to the pot.
Add the scallions to the pot. It is not necessary to trim the roots of the scallion because you are essentially making a stock with the meat and vegetables. The vegetables will later be discarded.
Add enough water to cover, about 6 cups.
Bring to a boil.
Reduce to a simmer and cook for about 2 hours until the meat is quite soft.
Meanwhile, cut the pumpkin into large pieces.
Transfer the pumpkin to a large pot.
Add enough water to cover.
Bring to a boil and cook until pumpkin is very soft, about 20 minutes.
Remove the pumpkin from the water and transfer the pumpkin to a blender. Puree until very smooth.
Once the meat is tender, remove the celery, scallions and other vegetables.
Add the pumpkin puree to the pot and another 2 cups of water.
Bring to a boil and let it simmer for about 15 minutes until the broth is very smooth and homogenous.
Meanwhile, cut the carrot, potatoes and turnips into large pieces.
Chop the other half of the celery.
Add the carrot, potatoes, turnips and celery to the pot. Add additional water, as needed.
Simmer until the vegetables are cooked, about 20 minutes.
Add cabbage, vermicelli and penne. Add more water, as needed.
Cook until the pasta is cooked, about 15 minutes.
Add watercress and adjust salt and pepper as needed.
Adjust water as needed and cover the pot. The watercress will wilt.
Add lime juice (if using) and stir to combine.