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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.
- 1 lb corned beef or 1 lb beef stew meat
- 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)
- 3⁄4 teaspoon pepper
- 2 -4 teaspoons butter
- 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.