Soup Joumou (Haitian Pumpkin Soup)

🛒 Ingredients

• Pumpkin (or Kabocha/Butternut squash), peeled and diced 125 g · 42 kcal
• Stewing Beef, cut into 1-inch pieces 88 g · 175 kcal
• Carrots, sliced 38 g · 15 kcal
• Potatoes, diced 50 g · 39 kcal
• Celery stalks, sliced 13 g · 2 kcal
• Onion, chopped 25 g · 10 kcal
• Green Bell Pepper, chopped 19 g · 4 kcal
• Leek, white and light green parts, sliced 13 g · 8 kcal
• Green Cabbage, shredded 25 g · 6 kcal
• Turnip, diced 19 g · 5 kcal
• Garlic cloves, minced 3 g · 4 kcal
• Fresh Parsley, chopped 4 g · 1 kcal
• Lime juice 13 g · 4 kcal
• Vegetable oil 4 g · 33 kcal
• Small pasta (e.g., macaroni, vermicelli) 13 g · 46 kcal
• Scotch Bonnet Pepper, whole (for flavor, optional for heat) 1 g · 0 kcal

👨‍🍳 Instructions

1. Season the beef generously with 1/4 of the minced garlic, some lime juice, and salt. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
2. In a large pot, heat the vegetable oil over medium-high heat. Brown the marinated beef on all sides until nicely seared, then remove and set aside.
3. Add the diced pumpkin to the pot and sauté for 5-7 minutes until slightly softened. Add enough water or beef broth to cover the pumpkin.
4. Bring to a boil, then reduce heat and simmer until the pumpkin is very tender, about 20-30 minutes. Carefully remove the cooked pumpkin and some of the cooking liquid, then blend until smooth.
5. Return the beef to the pot with the remaining minced garlic, chopped onion, bell pepper, and parsley. Sauté for a few minutes until fragrant.
6. Pour the blended pumpkin mixture into the pot. Add the sliced carrots, potatoes, celery, leek, cabbage, and turnip. Add the Scotch Bonnet pepper (whole, pierced once) and the remaining lime juice.
7. Add enough water or broth to cover all ingredients. Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, or until all vegetables are tender and the flavors have melded.
8. Remove the Scotch Bonnet pepper. Add the small pasta to the soup and cook according to package directions, typically 8-12 minutes, until al dente.
9. Taste and adjust seasoning with additional salt or lime juice as needed. Serve hot, garnished with fresh parsley.