SOUP JOUMOU (HAITIAN PUMPKIN SOUP)
Rich with vegetables, beef, and spices, don't miss this delicious Soup Joumou (Haitian Pumpkin Soup)! It's perfect for your family or book club and a great way to discuss The Island Sisters!
Ingredients
SPICES
- 4 garlic cloves peeled
- 1 large onion chopped
- 1 medium green and red pepper chopped
- Fresh parsley leaves
- ½ tablespoon of salt
- ¼ tsp of black pepper
- ¼ cup of sour orange juice or lime juice
VEGETABLES
- 4 carrots scraped and cut in round slices
- 3 lbs of butternut squash or pumpkin peeled, seeded and cut in chunk
- 3 celery stalks diced
- 2 cups chopped cabbage
- 1 sprig of thyme
- 1 Rutabaga peeled and cut in slices
- 1 stalk of leek
- 2 medium white potato
- 6 oz of penne
MEAT
- 2 lb of beef stew big chunk
Instructions
PREPARATION
STEP1
- Rinse meat in cold water
- In a bowl, pour the sour orange or lime juice and ½ cup of water over meat and stir, then drain excess fluid.
- Add all the spices in a blender/food processor with ¼ cup of water and blend coarsely. Pour the content over the meat and thoroughly mixed with 2 tablespoon of olive oil. Leave in the fridge to marinate overnight.
STEP 2
- Place the meat in a medium pot with 1 cup of water. Cover and bring to a simmer over medium heat stirring occasionally. Set the heat as needed, until the meat is tender but not falling apart about 1-1.5 hours).
- Simultaneously, boil squash in a pot until fully cooked. Place in a blender with some of the cooking water and liquify it.
STEP 3
- In a pot, add 4 cups of water (you can use the squash water) and all the vegetables. Pour the blended squash in the pot and add the meat. Bring the soup to a boil over high heat for 10 minutes, then reduce heat to medium. Let simmer uncovered, stirring occasionally Taste the sauce and add additional seasoning if desired. Remember freedom!
- Add the penne last. Turn off burner once pasta is cooked (approximately 10 mins).
- Bon appétit!
