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    Home » Recipes » soup

    Haitian Pumpkin Soup (Soupe Joumou)

    October 8, 2015 By Darlene at International Cuisine

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    Haitian pumpkin soup called soupe Joumou pronounced (joo-moo) or sometimes called Sunday soup signifies freedom to the Haitian people.  Every Haitian will eat this soup on Independence day because when Haiti was a French colony, the slaves were forbidden to eat pumpkin  soup. They were told they did not have a sophisticated enough palate for such pleasure.  Can you imagine?   Needless to say here is a recipe that is treasured throughout the country.  I made mine vegetarian and added a can of coconut milk as I served this still hearty soup as a starter for our International Cuisine meal.  The soup is  beautiful served up inside a pumpkin. Delicious, enjoy!

    Haitian pumpkin soup

     

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    5 from 2 votes

    Haitian Pumpkin Soup (Soupe Joumou)

    Course Soup
    Cuisine Haitian
    Prep Time 30 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 30 minutes minutes
    Servings 8 cups
    Author International Cuisine

    Ingredients

    • 1 1 lb of beef
    • 1/2 cup of olive oil
    • water as needed
    • 1 large scallions diced
    • 1 half medium cabbage diced
    • 2 potatoes peeled and chopped
    • 2 yams peeled and chopped
    • 2 malanga peeled and chopped
    • 2 butternut squash or pumpkins peeled and chopped
    • 2 turnips peeled and chopped
    • 1 stalk of celery chopped
    • 3 medium carrots chopped
    • 1 6 oz. package of thin spaghetti
    • 1 tablespoon of tomato paste
    • 1 scotch bonnet pepper
    • 5 cloves
    • 4 parsley sprigs
    • Meat seasoning spices:
    • 1 tsp black pepper
    • 1 tsp thyme
    • 2 shallots diced
    • 1 tsp seasoning salt
    • 2 Maggi® chicken bouillon cubes
    • 1 tsp garlic powder
    • 1 tsp onion powder

    Instructions

    • Meat
    • Mix together the meat seasoning spices and rub on the meat after cleaning the meat with lime. Marinate the meat overnight or for at least 1 hour.
    • Place the seasoned meat in a stockpot and cover with water (just enough to cover the meat.) Add oil and let boil over high heat. Keep covered until the water has evaporated
    • Uncover, stir and simmer a few drips of water occasionally to brown the meat.
    • Keep stirring and simmer water occasionally until you have a nice browning color to the meat
    • Stir in one tbsp of tomato paste.
    • Remove meat and set aside pot for the vegetables.
    • Vegetables
    • Cut into small pieces the large scallions and onion and saute in a bit of oil under soft in a large stock pot
    • Peel & chop the potato, yam, malanga, butternut squash or pumpkin, carrots, and turnip. chop the 1/2 cabbage into bite size pieces.
    • Add the vegetables to the stock pot and add water. (if making vegetarian add in the coconut milk now). add scotch bonnet pepper that contains the small end of 5 cloves poked in the pepper.
    • Cover and cook over medium high heat for about 45 mins to an hour. or until tender.
    • Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree. Or you can use an imersion blender.
    • For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
    • Add parsley, thyme, and broken spaghetti (or substitute with macaroni)
    • Combine meat into soup. Serve hot.

     

    More Haiti

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      Haitian Griot (Creole Pork)
    • Haitian red beans and rice
      Haitian Red Beans and Rice (Riz et pois rouges)
    • haitian Pikliz
      Haitian Pikliz (Spicy Cabbage Slaw)
    • haitian Blancmange
      Haitian Blancmange (A Coconut Gelatin Dessert)
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    Filed Under: Haiti, Recipes, soup, Vegetarian

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