Haitian Beef and Pumpkin Soup (Soup Joumou)
Haitian Beef and Pumpkin Soup (Soup Joumou)
  • prep: 1 hr
  • cook: 3 hr
  • total: 4 hr
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  • servings:
  • Summary

    Haitian slaves were not allowed to have this delicious and aromatic pumpkin soup, a favorite of French slave masters. On Sunday, January 1, 1804, when they gained their freedom, they celebrated with music and food in the Place d’Armes, in the city of Gonaives. And what better way to celebrate than to eat the very thing they were unable to eat as slaves? Nowadays it doesn’t matter where in the world a Haitian might be on January 1—they will be having the soup of freedom.

    Ingredients

    • 1 cup plus 1 tablespoon distilled white vinegar, divided
    • 1 pound beef shank, meat cut off bones into 1" cubes
    • 1 pound stew beef (preferably chuck) cut into 1" cubes
    • 1 cup Epis Seasoning Base
    • 3 tablespoons fresh lime juice (from about 1 lime)
    • 1 tablespoon seasoned salt
    • 15 cups beef or vegetable broth, divided
    • 1 pound beef bones
    • 1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
    • 3 large russet potatoes (about 2 pounds), finely chopped
    • 3 carrots (about 1 pound), sliced
    • 1/2 small green cabbage (about 1 pound), very thinly sliced
    • 1 medium onion, sliced
    • 1 celery stalk, coarsely chopped
    • 1 leek, white and pale-green parts only, finely chopped
    • 2 small turnips, finely chopped
    • 1 green Scotch bonnet or habanero chile
    • 1 1/2 cups rigatoni
    • 6 whole cloves
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 1/2 teaspoons kosher salt, plus more
    • 1/2 teaspoon freshly ground black pepper, plus more
    • Pinch of cayenne pepper, plus more
    • 1 parsley sprig (optional)
    • 1 thyme sprig (optional)
    • 2 tablespoons olive oil
    • 1 tablespoon unsalted butter
    • Crusty bread (for serving)
    • A very large stock pot (at least 10 quarts)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 419 % Daily Value *
    • Total Fat: 20 g 31.16%
    • Saturated Fat: 5 g 24.51%
    • Trans Fat: 0 g %
    • Cholesterol: 37 mg 12.31%
    • Sodium: 2771 mg 115.46%
    • Calcium: 119 mg 11.87%
    • Potassium: 627 mg 17.93%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 13.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 46 g %
    • Dietary Fiber: 5 g 18.45%
    • Sugar: 15 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 201.7%
    • Vitamin C 46.81%
    • Vitamin D 0.57%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables4
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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