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Haitian-Style Pumpkin and Beef Soup (Soup Joumou)
Our version of Haiti's pumpkin and beef soup, joumou, is rich yet light, with a flavorful pumpkin-based broth and tender pieces of beef, butternut squash and potato. Two Scotch bonnet peppers give this soup a spicy backdrop; we studded ours with cloves, a tip we took from Haiti-born cook Sophia Sanon who now resides in Montreal. If you can't find Scotch bonnets, habaneros work well, too. You should end up with about 2 pounds of meat after trimming a 3-pound boneless beef chuck roast; trim as much visible fat as possible. The beef for the soup can be cooked up to 24 hours ahead of time; cover and refrigerate for up to three days.
8
Servings
Tip
Don't use pre-cubed meat sold as “beef for stew;” there's no way to know the cut of meat. And be sure to use canned pure pumpkin puree, not pumpkin pie filling.
3½ hours
Ingredients
-
8
whole cloves
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2
Scotch bonnet or habanero chilies
Directions
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01Press 4 cloves into each of the chilies, then set aside. Use paper towels to pat the meat dry, then season with salt and pepper.In a large saucepan over medium-high, heat 1 tablespoon of the oil until just smoking. Add half of the beef and cook, stirring occasionally, until well browned, about 5 minutes. Add the remaining beef, 2 cups of the broth, the bay leaves and 1 clove-studded chili. Bring to a simmer, cover and reduce to low. Cook, stirring occasionally, until the beef is very tender, about 2 hours.
Reviews
While shopping at H‑E‑B in San Antonio I found a bag of scotch bonnet peppers. I have been looking for them for several year to make a Trinidad stir-fry. I found this recipe when looking for what else I could make with my peppers. This soup is wonderful and well worth the effort. The meat is so delicious, it could be served on a pile of buttered noodles. I also made the slaw to accompany the soup. Thank you.
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