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 w
Steps
In a medium pot , cook pumpkin and 1 scotch bonnet pepper over medium heat in 6 cups water for 30 minutes.
Discard the pepper.
Pure 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 pured 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 cu.
Ingredients
fresh pumpkin, beef bones with marrow, beef shoulder, limes, scallions, garlic cloves, thyme, pepper, salt, shallot, onion, fresh chives, green pepper, pickling vinegar, celery ribs, cabbage leaves, leek, turnips, carrots, whole cloves, spaghetti, potatoes, scotch bonnet peppers, butter, flour