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 (Soupe Joumou)
- 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
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.
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.