Soupe Joumou (haitian Pumpkin Soup) Soupe Au Giramoun

Total Time: 2 hrs 40 mins Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 2 lbs calabaza fresh pumpkin, peeled and cut into large chunks
• 1 lb beef bones with marrow
• 1 lb beef shoulder or 1 lb chuck or 1 lb stewing beef
• 1 -2 fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff)
• 2 scallions, including the green tops, chopped
• 4 garlic cloves, crushed and minced
• 1 teaspoon thyme
• 1/4 teaspoon pepper
• 2 teaspoons salt
• 1 shallot, minced
• 2 scallions, including the green tops, chopped
• 1 large onion, chopped
• 2 fresh chives, minced
• 1 green pepper, sliced thin
• 2 tablespoons pikliz haitian spicy pickling vinegar (spicy vinegar of haiti - picklese (pikliz))
• 4 celery ribs, cut in 1-inch pieces
• 12 cabbage leaves, cut in 4 pieces each
• 1 leek, stalk well cleaned & sliced in 1-inch pieces
• 2 small turnips, peel cut in 1-inch pieces
• 2 large carrots, peel cut in 1-inch pieces
• 4 -6 whole cloves
• 1/2 cup spaghetti (or a little of both mixed with egg noodles) or 1/2 cup macaroni (or a little of both mixed with egg noodles)
• 2 large potatoes, peeled and cut in 4 pieces each
• 2 scotch bonnet peppers or 2 habanero peppers, whole with stem and pricked with a fork twice
• 1 tablespoon butter (optional)
• 2 1/4 cups flour
• 1 teaspoon salt

Recipe

• 1 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.
• 2 purée pumpkin in the water.
• 3 while pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
• 4 make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
• 5 rub meat with spice mixture. let it rest for at least 1 hour.
• 6 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.
• 7 in stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
• 8 add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes.
• 9 add celery, cabbage, leek, carrots and whole cloves.
• 10 cook, uncovered, for 20 minutes.
• 11 make dumplings: boulettes de pate or donmbwey:.
• 12 in a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
• 13 using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. they usually take on the shape of spaetzels.
• 14 add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
• 15 cook, uncovered, for 20 minutes.
• 16 taste it.
• 17 if it needs more salt and/or pepper, add to taste.
• 18 enjoy!