Saucepan@saucepan · Shared this recipeFollowHaitian · dinnerSoup Joumou: Haitian Pumpkin SoupA hearty Haitian pumpkin soup with beef, squash, root vegetables, cabbage, and pasta, traditionally enjoyed on Independence Day.total1 hr 30 minprep30 mincook1 hrservings12Original recipe on christinascucina.comKeep this recipeAdd a copy of Soup Joumou: Haitian Pumpkin Soup to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 lb beef stew meat1 lb beef marrow bones6 tbsp lime juice ), (freshly squeezed, divided1 medium onion ), (chopped0.5 green bell pepper ), (chopped5 green onions ), (chopped5 clove garlic ), (peeled and base removed0.25 cup fresh parsley ), (chopped1 tbsp extra virgin olive oil1.5 tsp kosher salt1 tbsp water0.5 tsp ground black pepper0.5 tsp ground white pepper0.5 tsp cayenne pepper ), (finely ground2 lb kabocha squash6 cup water ), (for pot, 2 cups to purée squash3 medium potatoes ), (diced large3 medium carrots ), (chopped3 ribs celery ), (chopped1 medium turnip ), (diced1 whole green Scotch bonnet pepper ), (optional, left whole2 tbsp beef Better than Bouillon ), (or 2 OXO beef cubes2 sprigs fresh thyme ), (tied with butcher's twine4 cup water1 small Savoy cabbage ), (chopped into small ribbons0.5 cup small pasta ), (like ditali or anelliniStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the meat and soup bones in a big bowl and toss with part of the lime juice.2Step 2: Allow to rest for 15 minutes then rinse well.3Step 3: Assemble all the ingredients for the marinade. Prepare and blend the marinade ingredients as directed. Pour the marinade over the beef and bones in the large bowl. Add the spices and stir well.4Step 4: Refrigerate for a few hours, or overnight for best flavor.5Step 5: Wash the squash well, split in half, remove the seeds and cut each half into three wedges.6Step 6: After marinating the beef, place 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.7Step 7: 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.8Step 8: 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.9Step 9: 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.10Step 10: 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.11Step 11: Remove from heat when ready and serve with your choice of bread.getsaucepan.com/r/819d2280-2758-448d-8dae-c9bb075bfdfa · Original: https://www.christinascucina.com/soup-joumou-haitian-pumpkin-soup-and-haiti-children-non-profit/
