Soup JoumouHaitian Squash and Beef Soup

Name: Soup Joumou (Haitian Squash and Beef Soup)
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Haiti
Ingredients: 500 g Beef Shoulder (cut into chunks); 600 g Pumpkin (peeled and cut into chunks); 150 g Onion (finely chopped); 15 g Garlic (crushed); 120 g Leek (thinly sliced); 150 g Carrot (cut into thin strips); 120 g Celery (finely chopped); 250 g Potato (peeled and cut into chunks); 6 g Fresh Thyme; 1 pcs Bay Leaf (whole); 1 pcs Clove (whole); 900 ml Beef Stock; 400 ml Water; 30 ml Vegetable Oil; 120 g Macaroni Pasta; 10 g Salt; 4 g Black Pepper; 15 ml Lime Juice

Soup joumou is a Haitian squash soup with beef, vegetables, and pasta, prepared in several household variations.

Prep

30m

Cook

2h 10m

Serves

Estimated

Nutrition

Per serving

406kcal

Calories

25g

Protein

16g

Fat

40g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Beef Shoulder (cut into chunks)
600g
Pumpkin (peeled and cut into chunks)
150g
Onion (finely chopped)
15g
Garlic (crushed)
120g
Leek (thinly sliced)
150g
Carrot (cut into thin strips)
120g
Celery (finely chopped)
250g
Potato (peeled and cut into chunks)
6g
Fresh Thyme
1pcs
Bay Leaf (whole)
1pcs
Clove (whole)
900ml
Beef Stock
400ml
Water
30ml
Vegetable Oil
120g
Macaroni Pasta
10g
Salt
4g
Black Pepper
15ml
Lime Juice

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the beef shoulder with the salt and black pepper.
02
Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the beef in batches, then return all of it to the pot.
03
Add the onion, garlic, leek, fresh thyme, bay leaf, clove, and pumpkin. Pour in the beef stock and water and bring to a boil.
04
Reduce to a gentle simmer, cover partially, and cook until the beef is tender and the pumpkin is soft, about 1 and a half to 2 hours.
05
Lift out the beef, bay leaf, and clove. Blend the pumpkin and broth until smooth with an immersion blender, keeping the hot liquid below the blender maximum-fill line. Return the beef to the pot.
06
Add the carrot, celery, potato, and macaroni pasta. Simmer until the vegetables and pasta are tender, about 15 to 20 minutes.
07
Stir in the lime juice. Taste and adjust the salt and black pepper, then serve hot.

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