Countries › Haiti › Joumou - Haitian pumpkin soup

Joumou - Haitian pumpkin soup

Beloved on Haiti's Independence Day this soup is full of vegetables, meat and pasta.

30 min

Prep

60 min

Cook

12

Serves

242 kcal

Calories

13g

Protein

29g

Carbs

9g

Fat

Ingredients

Other

beef stew meat1 lb

beef marrow bones1 lb

lime juice ((freshly squeezed, divided))6 tbsp

medium onion ((chopped))1 pieces

½ green bell pepper ((chopped))1 pieces

green onions ((chopped))5 pieces

garlic ((peeled and base removed))5 cloves

¼ cup fresh parsley ((chopped))1 pieces

extra virgin olive oil1 tbsp

½ tsp kosher salt1 pieces

water1 tbsp

½ tsp ground black pepper1 pieces

½ tsp ground white pepper1 pieces

½ tsp cayenne pepper ((finely ground))1 pieces

kabocha squash2 lb

water ((for pot, 2 cups to purée squash))6 cups

medium potatoes ((diced large))3 pieces

medium carrots ((chopped))3 pieces

ribs celery ((chopped))3 pieces

medium turnip ((diced))1 pieces

whole green Scotch bonnet pepper ((optional, left whole))1 pieces

of beef Better than Bouillon ((or 2 OXO beef cubes))2 tbsp

fresh thyme ((tied with butcher's twine))2 sprigs

water4 cups

small Savoy cabbage ((chopped into small ribbons))1 pieces

½ cup small pasta ((like ditali or anellini))1 pieces

Method

Place the meat and soup bones in a big bowl and toss with part of the lime juice.

Allow to rest for 15 minutes then rinse well.

Assemble all the ingredients for the marinade. Prepare and blend the marinade ingredients as directed. Pour the marinade into over the beef and bones in the large bowl. Add the spices and stir well.

Refrigerate for a few hours, or overnight for best flavor.

Wash the squash well, split in half, removed the seeds and cut each half into three wedges.

After marinating the beef, place the it with the marinade into a very large pot and place the wedges on top. Next, add 6 cups of water, and put the burner on medium high. Bring to a boil and simmer until the squash is cooked.

Remove the squash when ready and allow to cool. Scrape the flesh from the skin and place into a blender. Add 2 cups of water and purée until smooth. Pour into the pot and stir.

Add the vegetables next. If using the Scotch bonnet pepper, add it at this time. Follow with 4 more cups of water, bouillon, the bunch of thyme, and stir well. Bring to a boil, then simmer for 20 minutes, covered. Stir occasionally so it doesn't stick.

Next add the remaining lime juice. Taste and season with more salt, which will definitely be needed at this point. Add water if desired, then taste and season again. Remove the Scotch bonnet pepper and thyme.

Now add the chopped cabbage and finally, the pasta. Depending on the shape and size of the pasta you use, you'll have to cook the soup according to when the pasta is ready. Don't overcook the pasta as it will continue to cook as it stays in the hot pot. Note: it may also take longer than directed on the package because it's not being cooked in boiling water.

Remove from heat when ready and serve with your choice of bread.