Recipes

Soupe Joumou. Haitian Pumpkin Soup.

December 30, 2016

Prep: 30 mins

Cook: 2 hrs 10 mins

Total: 2hrs 40 mins

 

INGREDIENTS
  
2lbs calabaza fresh pumpkin, peeled and cut into large chunks
 
1lb beef bones with marrow
 
1lb beef shoulder or 1 lb chuck or 1 lb stewing beef
 
1 -2fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff)
 
2scallions, including the green tops, chopped
 
4garlic cloves, crushed and minced
 
1teaspoon thyme
 
1⁄4teaspoon pepper
 
2teaspoons salt
 
1shallot, minced
 
2scallions, including the green tops, chopped
 
1large onion, chopped
 
2fresh chives, minced
 
1green pepper, sliced thin
 
2tablespoons pikliz haitian spicy pickling vinegar (Spicy Vinegar of Haiti - Picklese (Pikliz))
 
4celery ribs, cut in 1-inch pieces
 
12cabbage leaves, cut in 4 pieces each
 
1leek, stalk well cleaned & sliced in 1-inch pieces
 
2small turnips, peel cut in 1-inch pieces
 
2large carrots, peel cut in 1-inch pieces
 
4 -6whole cloves
 
1⁄2cup spaghetti (or a little of both mixed with egg noodles) or 1⁄2 cup macaroni (or a little of both mixed with egg noodles)
 
2large potatoes, peeled and cut in 4 pieces each
 
2scotch bonnet peppers or 2habanero peppers, whole with stem and pricked with a fork twice
 
1tablespoon butter (optional)
 
 
2 1⁄4cups flour
 
1teaspoon salt
 
  
DIRECTIONS
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes.
 
Discard the pepper.
 
Purée pumpkin in the water.
 
While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
 
Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
 
Rub meat with spice mixture. Let it rest for at least 1 hour.
 
Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement.
 
In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
 
Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes.
 
Add celery, cabbage, leek, carrots and whole cloves.
 
Cook, uncovered, for 20 minutes.
 
In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
 
Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
 
Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
 
Cook, uncovered, for 20 minutes.
Taste it.
 
If it needs more salt and/or pepper, add to taste.
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