Haitian Joumou Soup with Spicy Pumpkin and Beef

Name: Haitian Joumou Soup with Spicy Pumpkin and Beef
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Soup
Ingredients: 1.5 lbs beef stew meat; 3 cloves garlic; 1 lime; 1 tsp salt; 1 tsp black pepper; 2 sprigs fresh thyme; 2 tbsp olive oil; 1 medium onion; 1 small leek; 1 Scotch bonnet pepper; 4 cups pumpkin; 2 medium carrots; 3 medium potatoes; 1 cabbage; 2 liters beef stock or water; 1 tsp paprika; 1/2 tsp ground cloves; 1/4 cup parsley; 2 green onions; 1 tbsp butter; Salt and pepper

Celebrate Freedom with Flavor

This iconic Haitian soup commemorates Haiti's independence with a rich blend of vegetables, beef, and spices centered around vibrant, spicy pumpkin flavors.

3 h
6
Intermediate

Ingredients

For the Beef Marinade

1.5 lbs beef stew meat

cut into 1-inch cubes

3 cloves garlic

minced

1 lime

juiced

1 tsp salt

1 tsp black pepper

2 sprigs fresh thyme

For the Soup Base

2 tbsp olive oil

1 medium onion

diced

1 small leek

chopped

1 Scotch bonnet pepper

whole, pierced with a fork

4 cups pumpkin

peeled, seeded, and cut into cubes

2 medium carrots

sliced

3 medium potatoes

peeled and cubed

1 cabbage

quartered

2 liters beef stock or water

1 tsp paprika

1/2 tsp ground cloves

For Finishing

1/4 cup parsley

chopped

2 green onions

sliced

1 tbsp butter

Salt and pepper

to taste

Preparation

Marinating the Beef

Combine ingredients

In a large bowl, combine beef cubes with garlic, lime juice, salt, pepper, and thyme.

Mix and refrigerate

Mix well, cover, and refrigerate for at least 2 hours or overnight for best results.

Bring to room temperature

Remove beef from the fridge 30 minutes before cooking to bring to room temperature.

Preparing the Vegetables

Prepare vegetables

Dice and prepare all vegetables as listed in the ingredients.

Keep Scotch bonnet intact

Keep the Scotch bonnet whole, only pierced to infuse flavor without overwhelming spice.

Keep an eye on the Scotch bonnet pepper in the soup to prevent it from bursting.

Set aside vegetables

Set aside separately for the soup-making process.

Cooking Process

Sautéing Beef

Remove beef from marinade and pat dry. Sauté in heated oil until browned.

Sauté on medium-high heat for about 10 minutes.

Building Soup Base

Stir in onions and leek; cook until soft. Add all remaining vegetables and spices.

Simmering

Pour in beef stock or water. Add salt, pepper, and whole Scotch bonnet. Simmer until all ingredients are tender.

Simmer on low heat for about 2 hours and 30 minutes.

Plating & Serving