In a large pot, brown the beef cubes in the vegetable oil over medium-high heat.

Transfer the meat to a plate and set aside.

Reduce the heat to medium-low and then add the pumpkin and onion to the pot and cook for 15 minutes.

Return beef to the pot and add the broth, tomatoes, marjoram, thyme, and hot pepper sauce.

Increase the heat to medium-high and bring the soup just to boiling.

Cover the pot, lower the heat, and simmer the soup until pumpkin is tender, about another 20 minutes.

Ladle soup into individual bowls and serve.

Bring the bottle of soy sauce to the table and let people put a few squirts into their soup if desired.