Savory Haitian Joumou Pumpkin Soup with Orange Essence

Name: Savory Haitian Joumou Pumpkin Soup with Orange Essence
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Soup
Ingredients: 1 pound beef chuck; 2 limes; 3 cloves garlic; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 medium pumpkin or squash; 2 large carrots; 1 onion; 3 cloves garlic; 4 cups water or beef broth; 1 teaspoon thyme; 1/2 teaspoon oregano; 1/4 teaspoon ground nutmeg; 1 whole Scotch Bonnet pepper; 1 orange; Salt and pepper to taste; 2 tablespoons olive oil

A comforting Haitian classic with a citrus twist

Dive into the rich flavors of this traditional Haitian soup, infused with a bright touch of orange essence.

2 h 30 min
6
Intermediate

Ingredients

For the Marinade

1 pound beef chuck

cubed

2 limes

juiced

3 cloves garlic

minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

For the Soup Base

1 medium pumpkin or squash

peeled, seeded, and cubed

2 large carrots

sliced

1 onion

chopped

3 cloves garlic

minced

4 cups water or beef broth

For the Spices

1 teaspoon thyme

1/2 teaspoon oregano

1/4 teaspoon ground nutmeg

1 whole Scotch Bonnet pepper

pricked

For the Finishing Touch

1 orange

juiced and zest

Salt and pepper to taste

2 tablespoons olive oil

Preparation

Marinating the Beef

Combine ingredients

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

Marinate

Mix well and let it marinate for at least 30 minutes in the refrigerator.

For deeper flavor, prepare the soup base a day ahead to let the spices meld.

Temper

Remove from fridge and let it come to room temperature before cooking.

Preparing the Vegetables

Prep pumpkin or squash

Peel and cube the pumpkin or squash.

Chop vegetables

Slice carrots and chop the onion.

Mince garlic

Mince garlic for the soup base.

Cooking Process

Browning the Beef

Sear marinated beef in olive oil over medium-high heat until browned on all sides.

Building the Soup Base

Add onions, garlic, and carrots to the pot, sautéing until onions are translucent.

Simmering the Soup

Add pumpkin, water or broth, spices, and whole Scotch Bonnet pepper to the pot with beef. Simmer on low heat for 1.5 hours or until beef is tender.

Ensure Scotch Bonnet pepper stays whole or flavor may become overpoweringly spicy. Pro Tip: Toast spices briefly in a dry pan to release their flavors before adding them to the soup.

Plating & Serving