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.
Yield: serves 6-8
- 2 cloves garlic
- 2 scallions, sliced, plus more for garnish
- 1⁄4 cup roughly chopped parsley
- 1⁄2 tsp. dried thyme
- 1 medium shallot, sliced
- 1 scotch bonnet chile, stemmed and seeded
- Juice of 1 lime, plus wedges for serving
- Kosher salt and freshly ground black pepper, to taste
- 1 lb. beef chuck, cut into 1/2" pieces
- 2 tbsp. olive oil
- 8 cups beef stock
- 2 carrots, cut into 1 1/2" pieces
- 2 stalks celery, cut into 1 1/2" pieces
- 1 small leek, trimmed, halved lengthwise and cut into 1 1/2" pieces; rinsed
- 1 small yellow onion, cut into 1 1/2" pieces
- 1 large Yukon gold potato, peeled and cut into 1 1/2" pieces
- 1 medium turnip, peeled and cut into 1 1/2" pieces
- 1⁄2 small green cabbage, cored and cut into 1 1/2" pieces
- 1⁄2 small kabocha squash, cut into 1" pieces
- Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and 1⁄2 cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
- Remove beef from marinade and dry with paper towels; set aside. Heat oil in a 8-qt. saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes. Add stock and and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until beef is tender, about 1 1⁄2 hours. Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.
- Meanwhile, bring squash and 2 cups water to a boil in a 2-qt. saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving 1⁄2 cup cooking liquid and transfer squash and liquid to a blender; puree until smooth and set aside. When vegetables are tender, uncover, and stir in reserved squash puree; cook, stirring occasionally, until soup is slightly thick, 5–10 minutes more; season with salt and pepper and serve with scallions and lime wedges.