Haitian Beef And Pumpkin Soup Soup Joumou Recipes

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HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)



Haitian Beef and Pumpkin Soup (Soup Joumou) image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Categories     New Year's Day     Soup/Stew     Haiti     Squash     Pumpkin     Beef     Beef Shank     Pasta     Chile Pepper     Turnip     Cabbage     Lime Juice     Potato     Dinner

Yield Serves 10-12

Number Of Ingredients 31

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)
Special Equipment
A very large stock pot (at least 10 quarts)

Steps:

  • Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
  • Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
  • Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
  • Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
  • Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
  • Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
  • Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
  • Do Ahead
  • Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)



Haitian Pumpkin Soup (Soup Joumou) (Soupe Giraumon) image

Traditional thick, hardy French Caribbean soup made of pumpkin, beef, and rice. The dish was created in 1804 and represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup.

Provided by littleturtle

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb corned beef or 1 lb beef stew meat
water
1 1/2 lbs pumpkin, peeled & diced
2 turnips, diced
1 small onion, finely chopped
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
1 cup milk
1/8 teaspoon nutmeg
1 tablespoon butter
3/4 cup rice, washed (uncooked, not instant)
salt
3/4 teaspoon pepper
2 -4 teaspoons butter

Steps:

  • In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
  • Drain and chop beef into bite-sized pieces.
  • In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
  • Simmer until pumpkin is tender (15 minutes).
  • Discard parsley and thyme.
  • Transfer pumpkin to food processor with 1/4 cup stock and puree.
  • Return to saucepan and heat through.
  • Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
  • Season with salt and pepper, and mix in remaining garlic.
  • Serve hot with a little butter in each bowl.

Nutrition Facts : Calories 571.3, Fat 29.1, SaturatedFat 11.8, Cholesterol 132.4, Sodium 1395.1, Carbohydrate 50.2, Fiber 2.9, Sugar 5.4, Protein 27.7

SOUP JOUMOU



Soup Joumou image

For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from "Let's Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture" by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.

Provided by Priya Krishna

Categories     dinner, meat, soups and stews, main course

Time 2h

Yield 6 to 10 servings (about 20 cups)

Number Of Ingredients 35

1 large green bell pepper, stemmed and chopped
1 medium red bell pepper, stemmed and chopped
1/2 white onion, chopped
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1 celery stalk, chopped
2 scallions, trimmed and chopped
1 fresh parsley sprig
5 garlic cloves, peeled
1 chicken bouillon cube
1/2 teaspoon fresh or dried thyme leaves
1 1/2 teaspoons kosher salt
1 pound boneless beef chuck, cut into 1/2-inch pieces
1/2 cup fresh lime juice (from about 3 limes)
5 tablespoons epis seasoning
2 pounds calabaza squash, peeled and roughly chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 chicken bouillon cube
5 medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubes
1/2 small head green cabbage, shredded (about 3 cups)
4 medium carrots, peeled and sliced
1 large white onion, finely chopped
2 celery stalks, cut into 1/2-inch pieces
2 scallions, trimmed and sliced
3 fresh parsley sprigs
1 Scotch Bonnet pepper
1/4 teaspoon fresh or dried thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup vermicelli
1 1/4 cups all-purpose flour
1 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
  • Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
  • When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
  • In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
  • Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
  • Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
  • Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
  • Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
  • If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

SOUPE JOUMOU (HAITIAN PUMPKIN SOUP) SOUPE AU GIRAMOUN



Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun image

Yum!! Yesterday was January 1st and as in all the years before (don't know how many), I had the soup for lunch and it was awesome! This is the real traditional recipe. One very distinctive feature of the soup is that the beef it calls for is rubbed with the juice of limes or sour oranges before being added to the pot. This lends to the soup a slightly sour tang, a welcome balance to the pumpkin's sweetness, but also an apt metaphor for the Haitian Revolution's bittersweet legacy. It is a great image. No wonder this soup has become the touchstone of Haiti's fervent wish for peace and freedom. A symbol of communion and brotherhood, that shines through today's dark days of poverty and continuing political strife. The Haitians around the world make it and eat it not to celebrate the New Year but to commemorate Independence Day, remembering the past and to hope for the future. During slavery, only the French colonists could drink this delicious and sweet-smelling meal on special occasions while slaves were to drink simple bread soup. Well, on January 1st 1804, during the Independence celebration when this country became the world's first independent black republic, an enormous pot of pumpkin soup was invented and everyone present was served a bowl to show that we as descendants of slaves could unite and produce something extraordinary. That is one of the reasons why we drink this soup with such great passion! This is a Mirta Yunet-Thomas recipe from The Taste of Haiti. The Soupe Joumou or Soupe Au Giramoun is prepared with Boulettes de Pate or Donmbwey (Dumplings) as well as vermicelli (of all kinds) and is made with Pikliz (Haitian Spicy Vinegar) as well as served with it. Resting time for the meat to marinate is up to 24 hours, not included in recipe. Update - 01/02/2008 had the soup once more and this time a Haitian nurse asked to see "my" recipe - I think it was out of curiosity - anyway she said it was very good! :)

Provided by Manami

Categories     Vegetable

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 27

2 lbs calabaza fresh pumpkin, peeled and cut into large chunks
1 lb beef bones with marrow
1 lb chuck or 1 lb stewing beef
1 -2 fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff)
2 scallions, including the green tops, chopped
4 garlic cloves, crushed and minced
1 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons salt
1 shallot, minced
2 scallions, including the green tops, chopped
1 large onion, chopped
2 fresh chives, minced
1 green pepper, sliced thin
2 tablespoons pikliz haitian spicy pickling vinegar (Spicy Vinegar of Haiti - Picklese (Pikliz))
4 celery ribs, cut in 1-inch pieces
12 cabbage leaves, cut in 4 pieces each
1 leek, stalk well cleaned & sliced in 1-inch pieces
2 small turnips, peel cut in 1-inch pieces
2 large carrots, peel cut in 1-inch pieces
4 -6 whole cloves
1/2 cup spaghetti (or a little of both mixed with egg noodles) or 1/2 cup macaroni (or a little of both mixed with egg noodles)
2 large potatoes, peeled and cut in 4 pieces each
2 scotch bonnet peppers or 2 habanero peppers, whole with stem and pricked with a fork twice
1 tablespoon butter (optional)
2 1/4 cups flour
1 teaspoon salt

Steps:

  • In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper.
  • Purée pumpkin in the water.
  • While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
  • Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
  • Rub meat with spice mixture. Let it rest for at least 1 hour.
  • Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement.
  • In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
  • Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes.
  • Add celery, cabbage, leek, carrots and whole cloves.
  • Cook, uncovered, for 20 minutes.
  • MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY:.
  • In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
  • Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
  • Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
  • Cook, uncovered, for 20 minutes.
  • Taste it.
  • If it needs more salt and/or pepper, add to taste.
  • ENJOY!

Nutrition Facts : Calories 457.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 31.8, Sodium 965.2, Carbohydrate 81.8, Fiber 7.6, Sugar 8.3, Protein 23.5

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From dorinagilmore.com


HAITIAN SOUP JOUMOU ("JOO-MOO") - HERBACKPOCKET.COM
Soup Joumou, the traditional Soup in Haitian Cuisine, is a one-pot meal full of vegetables, meat, and an incredible squash base broth. It is the perfect hearty dish for breakfast, brunch, and even lunch. Her Back Pocket. E-Books. Recipes. About. Contact. FAQ < Back. Haitian Soup Joumou ("joo-moo") Prep Time: 20 Minutes. Cook Time: 2 Hour. Serves: 6 Servings . Level: …
From herbackpocket.com


HAITIAN PUMPKIN SOUP JOUMOU - SWEET & SORREL
2019-01-20 salt and pepper, to taste Directions Heat olive oil in a large pot over low heat. Add onions and garlic and saute until the onions become translucent, about 2 minutes. Add vegetable broth and pumpkin to the pot, cover, and bring to a boil. Reduce heat to a simmer and let squash cook for 20-25 minutes, then remove from heat.
From sweetandsorrel.com


JOUMOU SOUP RECIPE RECIPES - TUTDEMY.COM
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually …
From tutdemy.com


PUMPKIN SOUP OR HAïTI INDEPENDENCE SOUP JOUMOU - GUYANESE …
2019-01-03 Wash off the meat and rinse with a table spoon of vinegar. In a large deep pot, add a tablespoon of oil on medium high heat, then add the meat and brown. Add the chopped carrots, leeks, celery and onion. Sauté all of the meat and vegetables together for a few minutes, then add the 3/4 quantity of water. Bring to a boil.
From guyanesegirlhaitiansoul.com


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Top Asked Questions

What is joumou soup in Haiti?
Soup Joumou (Haitian Pumpkin Soup) This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a delicacy reserved for white masters but forbidden to the slaves who cooked it.
Why do Haitians eat Pumpkin Soup?
After Independence, Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation. Haitian Pumpkin-Beef Soup (Soup Joumou) This savory pumpkin soup, loaded with beef and vegetables, is served as a celebratory reminder of Haiti's hard-won independence.
What kind of soup do they eat in Haiti?
Soup Joumou (Haitian Pumpkin Soup) This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. Tequila Minsky This savory pumpkin soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France.
What is Haitian New Year's soup?
Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It's traditionally eaten on January 1st and is usually called Haitian New Year's Soup. There are a few reasons why today's post is going to be my favorite one in a while.

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