Ingredients with Measurements:
- 1 medium-sized pumpkin (about 4-5 pounds)
- 2 pounds beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 leek, chopped
- 1 green bell pepper, chopped
- 1 scotch bonnet pepper, seeded and chopped
- 2 tablespoons tomato paste
- 1 tablespoon thyme leaves
- 1 tablespoon parsley, chopped
- 1 tablespoon olive oil
- 8 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
Preparation:
1. Cut the pumpkin into large chunks and remove the seeds and skin.
2. In a large soup pot, heat the olive oil over medium-high heat.
3. Add the beef stew meat and brown on all sides.
4. Add the onion, garlic, carrots, celery, potatoes, leek, green bell pepper, and scotch bonnet pepper. Cook for 5-7 minutes, stirring occasionally.
5. Add the tomato paste, thyme, parsley, and beef broth. Bring to a boil, then reduce heat to low and simmer for 1 hour.
Cooking:
6. Add the pumpkin chunks to the pot and continue to simmer for another 30-40 minutes, or until the pumpkin is soft and tender.
7. Remove the soup from heat and let it cool slightly.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Return the soup to the pot and season with salt and pepper to taste.
10. Bring the soup back to a simmer and cook for an additional 10-15 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Medium-high heat for browning meat and vegetables, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 30g
Protein: 28g
Sodium: 800mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Instead of beef stew meat, you can use chicken or turkey.
- You can substitute pumpkin with butternut squash or acorn squash.
- If you can't find scotch bonnet pepper, you can use habanero pepper or jalapeno pepper.
Variations:
- Add 1 cup of cooked rice to the soup for a heartier meal.
- Use coconut milk instead of beef broth for a vegan version of the soup.
- Add 1 cup of cooked black beans for extra protein and fiber.
Tips and tricks:
- To make the soup creamier, add a cup of heavy cream or sour cream before serving.
- If the soup is too thick, add more beef broth or water to thin it out.
- For a spicier soup, leave the seeds in the scotch bonnet pepper.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley or cilantro.
Garnishes:
- Chopped parsley or cilantro
- Sour cream
- Croutons
- Shredded cheese
Pairings:
- Haitian bread (pain patate)
- Cornbread
- Garlic bread
Suggested side dishes:
- Haitian rice and beans (diri kole ak pwa)
- Fried plantains (bananes pesées)
- Steamed vegetables (legim)
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more beef broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that the meat is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Joumou, or pumpkin soup, is a traditional Haitian dish that is typically served on New Year's Day. It has a rich history that dates back to the time of slavery, when enslaved Africans were not allowed to eat the soup that their French masters enjoyed. After gaining their independence in 1804, Haitians celebrated by eating joumou as a symbol of their freedom.
Flavor profiles:
This soup has a rich and hearty flavor, with a slightly sweet and earthy taste from the pumpkin. The beef and vegetables add depth and complexity, while the scotch bonnet pepper gives it a spicy kick.
Serving suggestions:
Serve the soup with a side of Haitian bread and a glass of red wine for a cozy and comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Haitian