Since we posted how the Haitians always eat Pumpkin Soup on New Year’s Day, many of you have requested the recipe. One of our children, Widelene, who graduated from cooking school, just sent her recipe to us. She is a great cook!!
Core Ingredients
- Protein: 1–2 lbs beef stew meat or beef chuck, often with beef bones or marrow for depth.
- The “Joumou” (Squash): 2–3 lbs Kabocha squash or Caribbean pumpkin. Butternut squash is a common substitute.
- Aromatics (Epis): A blended base of garlic, scallions, parsley, bell peppers, thyme, oil, lemon, and salt.
- Vegetables: Carrots, cabbage, potatoes, turnips, and sometimes malanga or leeks.
- Pasta: Rigatoni, macaroni, or broken thin spaghetti. Or 2 at the same time.
- Special Touches: 1 whole Scotch bonnet pepper (added whole for aroma, not heat) and whole cloves.
Authentic Step-by-Step Instructions
- Prepare the Meat & Epis: Clean the beef with lime or sour orange juice and rinse with water. Marinate the meat in Haitian epis for at least 1 hour, or ideally overnight, to develop deep flavor.
- Cook the Squash & Meat
- Squash: Boil the peeled and cubed squash in water or broth until fork-tender (approx. 20–30 minutes). Once soft, blend it with some of the cooking liquid into a smooth puree and set aside.
- Meat: In a large stockpot, brown the marinated beef in oil. Add water or broth and simmer until the meat is tender, typically 40–60 minutes.
- Build the Soup: Combine the pumpkin puree with the meat and its broth. Add the carrots, turnips, potatoes, leeks, and the whole Scotch bonnet pepper. Stud the pepper with whole cloves or add them separately.
- Simmer with Pasta: Once the root vegetables are nearly tender, stir in the shredded cabbage and pasta. Simmer for another 10–15 minutes until the pasta is cooked through.
- Final Finish: Remove the Scotch bonnet pepper carefully before it bursts to avoid making the soup too spicy. Stir in a tablespoon of butter and fresh lime juice to brighten the flavor. Serve hot with crusty Haitian bread.
Enjoy! Yum!
Bobby and Sherry