Haitian Beef And Pumpkin Soup Soup Joumou Recipes

HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)

Steps:

• Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
• Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
• Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
• Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
• Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
• Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
• Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
• Do Ahead
• Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)

Steps:

• In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
• Drain and chop beef into bite-sized pieces.
• In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
• Simmer until pumpkin is tender (15 minutes).
• Discard parsley and thyme.
• Transfer pumpkin to food processor with 1/4 cup stock and puree.
• Return to saucepan and heat through.
• Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
• Season with salt and pepper, and mix in remaining garlic.
• Serve hot with a little butter in each bowl.