Haitian Pumpkin Soup Soup Joumou Soupe Giraumon Recipes

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!

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.

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.