Haitian Pumpkin Soup - Soup Joumou (pronounced joo-moo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Beef marinate made by crushing 4 garlic cloves, 1 teaspoon thyme 1/4 teaspoon pepper, shallot and 2 sliced scallions and 2 teaspoons of salt 1-pound piece of beef stew meat 10 cups water (add more later if necessary to make soup less thick) 1 whole scotch bonnet pepper with stem 2 pounds pumpkin (or winter squash / butternut), peeled and chopped (2 packages frozen squash will also do)2 carrots peeled and sliced 2 stalks celery sliced lengthwise and cut into pieces 5 parsley sprigs1 large onion cubed 2 medium turnips peeled and cubed 2 medium potatoes peeled and cubed 1 pound cabbage sliced fine and chopped 1/4 pound vermicelli or other thin pasta, broken into shorter lengths 2 limes juiced 1/4 can tomato paste (for browning meat)1/2 cup or 1 can tomato sauce1 low sodium beef bouillon cube (if you'd like more flavor)
1.In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes. Purée pumpkin in the water.
While pumpkin is cooking, clean meat with lime, rinse with hot water and drain. Marinate meat with meat rub. Rub the meat with the spice paste-scallions, onion, thyme, garlic, shallot, , green pepper, salt and black pepper ground together. (For an enhanced flavor, you can marinate the meat from 1 hour up to one day in advance .)
2. In stockpot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caremelize the meat. Cook covered over medium heat for 20 minutes. Add 3 cups water and puréed pumpkin and bring to a boil.
3. Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato and parsely to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. ( The whole scotch bonnet is for flavoring not to make the soup "hot". Remember to find and remove the pepper as you stir the soup and remove it before it bursts)
6. Add the spaghetti broken in to short pieces and cook until soft and tender.
7. Taste and add a minimal ammount of salt, black pepper or hot pepper to taste.
8. Turn off the heat, cover the pot, and let sit until ready to serve.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MADANPAS.
While pumpkin is cooking, clean meat with lime, rinse with hot water and drain. Marinate meat with meat rub. Rub the meat with the spice paste-scallions, onion, thyme, garlic, shallot, , green pepper, salt and black pepper ground together. (For an enhanced flavor, you can marinate the meat from 1 hour up to one day in advance .)
2. In stockpot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caremelize the meat. Cook covered over medium heat for 20 minutes. Add 3 cups water and puréed pumpkin and bring to a boil.
3. Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato and parsely to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. ( The whole scotch bonnet is for flavoring not to make the soup "hot". Remember to find and remove the pepper as you stir the soup and remove it before it bursts)
6. Add the spaghetti broken in to short pieces and cook until soft and tender.
7. Taste and add a minimal ammount of salt, black pepper or hot pepper to taste.
8. Turn off the heat, cover the pot, and let sit until ready to serve.
Makes 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user MADANPAS.
Nutritional Info Amount Per Serving
- Calories: 181.8
- Total Fat: 3.4 g
- Cholesterol: 29.5 mg
- Sodium: 656.8 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.3 g
- Protein: 12.7 g
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