Soupe Joumou Haitian Pumpkin Soup Soupe Au Giramoun Recipes

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HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)



Haitian Beef and Pumpkin Soup (Soup Joumou) image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Categories     New Year's Day     Soup/Stew     Haiti     Squash     Pumpkin     Beef     Beef Shank     Pasta     Chile Pepper     Turnip     Cabbage     Lime Juice     Potato     Dinner

Yield Serves 10-12

Number Of Ingredients 31

1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), 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 chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon 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)
Special Equipment
A very large stock pot (at least 10 quarts)

Steps:

  • Pour 1 cup 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 5 cups 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 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
  • Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
  • Add oil, butter, and remaining 1 Tbsp. 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.
  • Do Ahead
  • Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

SOUPE JOUMOU (HAITIAN PUMPKIN SOUP) SOUPE AU GIRAMOUN



Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun image

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

2 lbs calabaza fresh pumpkin, peeled and cut into large chunks
1 lb beef bones with marrow
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

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

HAITIAN PUMPKIN SOUP (SOUP JOUMOU) (SOUPE GIRAUMON)



Haitian Pumpkin Soup (Soup Joumou) (Soupe Giraumon) image

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

1 lb corned beef or 1 lb beef stew meat
water
1 1/2 lbs pumpkin, peeled & diced
2 turnips, diced
1 small onion, finely chopped
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
1 cup milk
1/8 teaspoon nutmeg
1 tablespoon butter
3/4 cup rice, washed (uncooked, not instant)
salt
3/4 teaspoon pepper
2 -4 teaspoons butter

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

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