Haitian Beef and Pumpkin Soup (Soup Joumou)

Ingredients for Haitian Beef and Pumpkin Soup (Soup Joumou)

• 240ml plus 1 tablespoon distilled white vinegar, divided

• 450g beef shank, meat cut off bones into 1" cubes

• 450g stew beef (preferably chuck) cut into 1" cubes

• 240ml Epis Seasoning Base

• 45ml fresh lime juice (from about 1 lime)

• 1 tablespoon seasoned salt

• 3600ml beef or vegetable broth, divided

• 450g beef bones

• 1 medium calabaza squash (about 900g ), peeled, cubed, or 900g defrosted frozen cubed calabaza squash, or 1 butternut squash (about 900g ), peeled, cut into 2" chunks

• 3 large russet potatoes (about 900g ), finely chopped

• 3 carrots (about 450g ), sliced

• 1/2 small green cabbage (about 450g ), 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 chilli

• 230g rigatoni

• 6 whole cloves

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 1/2 teaspoons kosher salt, plus more

• 1/2 teaspoons 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)

• A very large stock pot (at least 9.5L )

How to make Haitian Beef and Pumpkin Soup (Soup Joumou)

Pour 240ml 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 1200ml 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 950ml broth and purée until smooth. Return to pot and bring to a simmer.

Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chilli, rigatoni, cloves, garlic powder, onion powder, 2 1/2 teaspoons salt, 1/2 teaspoons pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 1450ml broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.

Add oil, butter, and remaining 1 tablespoon 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.

Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.