Haitian Beef and Pumpkin Soup (Soup Joumou)
A hearty traditional Haitian soup made with tender beef, pureed calabaza squash, and a medley of vegetables. This rich and flavorful soup features pasta, aromatic spices, and is seasoned with a signature Epis base - perfect for a satisfying meal.
Ingredients
- •1 cup vinegar
- •1 pound beef shank
- •1 pound stew beef
- •1 cup Epis Seasoning Base
- •3 tablespoons lime juice
- •1 tablespoon seasoned salt
- •15 cups broth
- •1 pound beef bones
- •2 pounds calabaza squash
- •3 large russet potatoes
- •3 whole carrots
- •½ small green cabbage
- •1 medium onion
- •1 stalk celery
- •1 whole leek
- •2 small turnips
- •1 whole scotch bonnet chile
- •1½ cups rigatoni
- •6 whole cloves
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •2½ teaspoons kosher salt
- •½ teaspoon black pepper
- •1 pinch cayenne pepper
- •1 sprig parsley
- •1 sprig thyme
- •2 tablespoons olive oil
- •1 tablespoon butter
- •1 loaf crusty bread
- •1 pot stock pot
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
30 min
- 3.
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.
40 min
- 4.
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.
25 min
- 5.
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.
35 min
- 6.
Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
20 min
- 7.
Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
5 min
- 8.
Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.