Haitian Soup Joumou (Pumpkin Soup)
A rich Haitian pumpkin soup with tender beef, cabbage, carrots, potatoes, pasta, and aromatic herbs.
Equipment
- Large stockpot
- Blender
- Cutting board
- Ladle
Ingredients
Beef and Marinade
- 2 lb beef chuck cut into chunks
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Soup
- 6 cups beef stock
- 4 cups pumpkin puree or cooked squash
- 2 carrots sliced
- 2 potatoes peeled and cubed
- 2 cups green cabbage shredded
- 2 celery stalks sliced
- 1 cup small pasta such as ditalini
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 scallions sliced
Instructions
Marinate and Cook the Beef:
- Toss the beef with lime juice, salt, and pepper. Let it stand for 30 minutes.
- Brown the beef in oil in a large stockpot. Add enough water to cover, bring to a simmer, and cook until tender, about 60 minutes.
Build the Soup:
- Blend the pumpkin puree with 2 cups of the stock until smooth, then add it to the pot with the remaining stock, onion, garlic, carrots, potatoes, and celery.
- Simmer until the vegetables are nearly tender. Add the cabbage and pasta and cook until both are tender.
Serve:
- Stir in the scallions, taste for seasoning, and ladle the soup into warm bowls.
Notes
- A few sprigs of thyme or parsley can be simmered with the broth and removed before serving.
- The soup should be thick but pourable; add stock if it becomes too dense.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 33gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 870mgFiber: 7gSugar: 9g