2 hrs 10 mins
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.
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- 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
- 1In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
- 2Drain and chop beef into bite-sized pieces.
- 3In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
- 4Simmer until pumpkin is tender (15 minutes).
- 5Discard parsley and thyme.
- 6Transfer pumpkin to food processor with 1/4 cup stock and puree.
- 7Return to saucepan and heat through.
- 8Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
- 9Season with salt and pepper, and mix in remaining garlic.
- 10Serve hot with a little butter in each bowl.
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Nutritional Facts for Haitian Pumpkin Soup (Soup Joumou) (Soupe Giraumon)
Serving Size: 1 (468 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 571.3
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 11.8 g
- Cholesterol 132.4 mg
- Sodium 1395.0 mg
- Total Carbohydrate 50.1 g
- Dietary Fiber 2.8 g
- Sugars 5.4 g
- Protein 27.7 g
The following items or measurements are not included: