Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun

Recipe by Manami
READY IN: 2hrs 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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