Best 3 Haitian Beef And Pumpkin Soup Soup Joumou Recipes
**Haitian Beef and Pumpkin Soup (Soup Joumou): A Culinary Journey into Haitian Cuisine**
Indulge in the vibrant flavors of Haitian cuisine with Soup Joumou, a traditional Haitian beef and pumpkin soup that holds deep cultural and historical significance. This delectable soup is not just a dish; it is a symbol of freedom, resilience, and the triumph of the Haitian people. Join us on a culinary adventure as we explore the intricacies of this flavorful soup, its unique ingredients, and the stories it carries. We'll provide you with detailed recipes, step-by-step instructions, and additional insights into the history and cultural significance of Soup Joumou. Prepare to tantalize your taste buds and delve into the rich tapestry of Haitian culture through this beloved dish.
HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)
Traditional thick, hardy French Caribbean soup made of pumpkin, beef, and rice. The dish was created in 1804 and represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup.
Provided by littleturtle
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
- Drain and chop beef into bite-sized pieces.
- In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
- Simmer until pumpkin is tender (15 minutes).
- Discard parsley and thyme.
- Transfer pumpkin to food processor with 1/4 cup stock and puree.
- Return to saucepan and heat through.
- Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
- Season with salt and pepper, and mix in remaining garlic.
- Serve hot with a little butter in each bowl.
Nutrition Facts : Calories 571.3, Fat 29.1, SaturatedFat 11.8, Cholesterol 132.4, Sodium 1395.1, Carbohydrate 50.2, Fiber 2.9, Sugar 5.4, Protein 27.7
SOUP JOUMOU
For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from "Let's Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture" by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.
Provided by Priya Krishna
Categories dinner, meat, soups and stews, main course
Time 2h
Yield 6 to 10 servings (about 20 cups)
Number Of Ingredients 35
Steps:
- Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)
- Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.
- When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.
- In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.
- Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.
- Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.
- Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.
- Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and 1/2 cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.
- If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.
SOUPE JOUMOU (HAITIAN PUMPKIN SOUP) SOUPE AU GIRAMOUN
Yum!! Yesterday was January 1st and as in all the years before (don't know how many), I had the soup for lunch and it was awesome! This is the real traditional recipe. One very distinctive feature of the soup is that the beef it calls for is rubbed with the juice of limes or sour oranges before being added to the pot. This lends to the soup a slightly sour tang, a welcome balance to the pumpkin's sweetness, but also an apt metaphor for the Haitian Revolution's bittersweet legacy. It is a great image. No wonder this soup has become the touchstone of Haiti's fervent wish for peace and freedom. A symbol of communion and brotherhood, that shines through today's dark days of poverty and continuing political strife. The Haitians around the world make it and eat it not to celebrate the New Year but to commemorate Independence Day, remembering the past and to hope for the future. During slavery, only the French colonists could drink this delicious and sweet-smelling meal on special occasions while slaves were to drink simple bread soup. Well, on January 1st 1804, during the Independence celebration when this country became the world's first independent black republic, an enormous pot of pumpkin soup was invented and everyone present was served a bowl to show that we as descendants of slaves could unite and produce something extraordinary. That is one of the reasons why we drink this soup with such great passion! This is a Mirta Yunet-Thomas recipe from The Taste of Haiti. The Soupe Joumou or Soupe Au Giramoun is prepared with Boulettes de Pate or Donmbwey (Dumplings) as well as vermicelli (of all kinds) and is made with Pikliz (Haitian Spicy Vinegar) as well as served with it. Resting time for the meat to marinate is up to 24 hours, not included in recipe. Update - 01/02/2008 had the soup once more and this time a Haitian nurse asked to see "my" recipe - I think it was out of curiosity - anyway she said it was very good! :)
Provided by Manami
Categories Vegetable
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- 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.
- Purée pumpkin in the water.
- While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
- Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
- Rub meat with spice mixture. Let it rest for at least 1 hour.
- 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.
- In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
- Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes.
- Add celery, cabbage, leek, carrots and whole cloves.
- Cook, uncovered, for 20 minutes.
- MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY:.
- In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
- Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
- Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
- Cook, uncovered, for 20 minutes.
- Taste it.
- If it needs more salt and/or pepper, add to taste.
- ENJOY!
Nutrition Facts : Calories 457.6, Fat 4.8, SaturatedFat 1.6, Cholesterol 31.8, Sodium 965.2, Carbohydrate 81.8, Fiber 7.6, Sugar 8.3, Protein 23.5
Tips:
- Choose the right pumpkin. Look for a pumpkin that is small and round, with a deep orange color. Avoid pumpkins that are large and misshapen, as these may be watery and bland.
- Cut the pumpkin into small pieces. This will help it cook evenly and quickly.
- Sauté the vegetables before adding them to the soup. This will help to bring out their flavor and add a nice depth of flavor to the soup.
- Use a good quality beef broth. This will make a big difference in the flavor of the soup. If you don't have homemade beef broth, you can use a store-bought brand that is low in sodium.
- Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a bit of hot sauce if you like.
- Serve the soup with your favorite toppings. Some popular toppings include rice, avocado, and cilantro.
Conclusion:
Haitian beef and pumpkin soup is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. So next time you're looking for a new soup recipe to try, give Haitian beef and pumpkin soup a try. You won't be disappointed!
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