Ingredients for Soupe Joumou Haitian Pumpkin Soup Soupe Au Giramoun
- Fresh Pumpkin
- Beef Bones With Marrow
- Beef Shoulder
- Limes
- 2 sliced scallions + 1/2 cup chopped scallions
- Garlic Cloves
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 teaspoons salt + 1 teaspoon salt
- 2 minced shallots
- 1/2 cup chopped onion
- Fresh Chives
- 1/2 cup chopped green bell pepper
- Pickling Vinegar
- Celery Ribs
- Cabbage Leaves
- 1 leek, chopped
- Turnips
- 1 cup chopped carrots
- Whole Cloves
- Spaghetti
- 1 cup cubed potatoes
- Scotch Bonnet Peppers
- 2 tablespoons butter
- 2 cups all-purpose flour
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How to Make Soupe Joumou Haitian Pumpkin Soup Soupe Au Giramoun
- In a medium pot, combine 1 (2.5kg) pumpkin, peeled, seeded and cubed, 1 Scotch bonnet pepper, and 6 cups water. Cook over medium heat for 30 minutes.
- Remove and discard the Scotch bonnet pepper.
- Puree the cooked pumpkin in the water using an immersion blender or a regular blender in batches.
- While the pumpkin cooks, prepare the beef: Clean 1 lb beef with the juice of 2 limes or sour oranges. Rinse thoroughly with cold water and drain.
- Make a spice rub: Grind together 4 cloves garlic, 1 teaspoon dried thyme, 1/4 teaspoon black pepper, and 2 sliced scallions with 2 teaspoons salt.
- Rub the spice mixture all over the beef.
- Let the beef rest (marinate) for at least 1 hour (up to 24 hours for best flavor).
- In a large bowl, marinate the beef with 1/2 cup chopped scallions, 1/2 cup chopped onion, 2 cloves minced garlic, 2 minced shallots, 1/4 cup chopped chives, 1/2 cup chopped green bell pepper, 1/2 cup pikliz, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a large stockpot, add the marinated beef and 1 cup water. Cook covered over medium heat for 40 minutes.
- Add 3 cups water and the pureed pumpkin to the stockpot. Bring to a boil, then reduce heat and simmer for 40 minutes.
- Add 2 stalks celery, chopped, 1 cup shredded cabbage, 1 leek, chopped, 1 cup chopped carrots, and 5 whole cloves.
- Cook uncovered for 20 minutes.
- Prepare the dumplings (boulettes de pate or donmbwey): In a bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1 cup water until smooth.
- Drop spoonfuls of the dumpling batter into the boiling soup. They will take on a spaetzle-like shape.
- Add 1 cup vermicelli pasta, 1 cup cubed potatoes, 1/2 of the remaining scotch bonnet pepper (finely minced), and 2 tablespoons butter to the soup.
- Gently stir in the dumplings.
- Cook uncovered for 20 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
33g
Fat
7g
Carbs
27g
