Soup Joumou (Haitian Pumpkin Soup)

Course Soups

Cuisine Other

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 242

Author adapted by Christina Conte

Haiti's beloved Independence Day soup which is chock full of vegetables, meat and pasta.

Equipment

1 8 quart (7.5 l) pot (or larger)

Ingredients

Meat Prep:

1 lb beef stew meat
1 lb beef marrow bones
6 Tbsp lime juice (freshly squeezed, divided)

Marinade:

1 medium onion (chopped)
½ green bell pepper (chopped)
5 green onions (chopped)
5 cloves garlic (peeled and base removed)
¼ cup fresh parsley (chopped)
1 Tbsp extra virgin olive oil
1 ½ tsp kosher salt
1 Tbsp water

Spices:

½ tsp ground black pepper
½ tsp ground white pepper
½ tsp cayenne pepper (finely ground)

Squash:

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

Vegetables:

3 medium potatoes (diced large)
3 medium carrots (chopped)
3 ribs celery (chopped)
1 medium turnip (diced)
1 whole green Scotch bonnet pepper (optional, left whole)
2 Tbsp of beef Better than Bouillon (or 2 OXO beef cubes)
2 sprigs fresh thyme (tied with butcher's twine)
4 cups water

Last Addition:

1 small Savoy cabbage (chopped into small ribbons)
½ cup small pasta (like ditali or anellini)

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Instructions

Beef Prep:

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.

Marinade & Spices:

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.

Cook and Purée the Squash:

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 Vegetables and More Water:

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.

Final Additions: Cabbage and Pasta:

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.

Notes

This soup is very forgiving, so feel free to add more or less of the vegetables as desired, or skip the pasta altogether for a gluten free meal.
My soup wasn't very thick due to the smaller size of squash, but if yours is too thick, add a little water to reach your desired consistency

Nutrition

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