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Haitian-Style Pumpkin and Beef Soup (Soup Joumou)

Haitian-Style Pumpkin and Beef Soup (Soup Joumou)

By Diane UngerOctober 16, 2017

  • Makes
    8 servings
  • Cook Time
    3 1/2 hours
  • Rating

Our version of Haiti's pumpkin and beef soup, joumou, is rich yet light, with a flavorful pumpkin-based broth and tender pieces of beef, butternut squash and potato. Two Scotch bonnet peppers give this soup a spicy backdrop; we studded ours with cloves, a tip we took from Haiti-born cook Sophia Sanon who now resides in Montreal. If you can't find Scotch bonnets, habaneros work well, too. You should end up with about 2 pounds of meat after trimming a 3-pound boneless beef chuck roast; trim as much visible fat as possible. The beef for the soup can be cooked up to 24 hours ahead of time; cover and refrigerate for up to three days.

Tip

Don't use pre-cubed meat sold as “beef for stew;” there's no way to know the cut of meat. And be sure to use canned pure pumpkin puree, not pumpkin pie filling.

Ingredients
  • 8

    whole cloves

  • 2

    Scotch bonnet or habanero chilies

  • 3

    pounds boneless beef chuck roast, trimmed fat and cut into ½- to ¾-inch pieces

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 3 ½

    quarts (14 cups) low-sodium chicken broth, divided

  • 3

    bay leaves

  • 3

    medium leeks, white and light greens parts sliced into ¼-inch rings, rinsed and drained

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    15-ounce can pumpkin puree

  • 1

    pound butternut squash, peeled, seeded and cut into ½-inch cubes

  • 1

    pound Yukon Gold potatoes, cut into ½-inch cubes

  • 1

    cup finely chopped fresh cilantro

  • 3

    tablespoons lime juice, plus lime wedges to serve

  • Lime wedges, to serve

  • Hot sauce, to serve

Step 1

Press 4 cloves into each of the chilies, then set aside. Use paper towels to pat the meat dry, then season with salt and pepper.

In a large saucepan over medium-high, heat 1 tablespoon of the oil until just smoking. Add half of the beef and cook, stirring occasionally, until well browned, about 5 minutes. Add the remaining beef, 2 cups of the broth, the bay leaves and 1 clove-studded chili. Bring to a simmer, cover and reduce to low. Cook, stirring occasionally, until the beef is very tender, about 2 hours.

Step 2

Using a slotted spoon, transfer the beef to a medium bowl and set aside to cool. Simmer the broth over medium-high until reduced to about 1 cup, about 20 minutes. Meanwhile, when the beef is cool enough to handle, shred any larger pieces into bite-size chunks. Set aside. Remove and discard the bay leaves and chili from the broth and pour over the beef. Cover and refrigerate until needed.

Step 3

Meanwhile, in a large Dutch oven over medium, heat the remaining 2 tablespoons oil. Add the leeks and garlic and cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Stir in the pumpkin puree and cook until the mixture looks dry, about 2 minutes. Add the remaining 3 quarts broth and the remaining clove-studded chili.

Bring to a boil over medium-high. Cover, reduce to medium and cook, stirring occasionally, until the leeks are tender, about 30 minutes.

Step 4

Set a fine mesh strainer over a large bowl. Pour the pumpkin-broth mixture through the strainer and firmly press on the solids to extract as much liquid as possible. Discard the solids, return the liquid to the Dutch oven and bring to a simmer over medium-high. Stir in the squash and potatoes, return to a simmer on medium, and cook, uncovered, stirring occasionally, until the vegetables are just tender, 20 to 30 minutes.

Add the reserved beef and its liquid and cook, stirring occasionally, until the beef is heated through, 5 to 10 minutes. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with lime wedges and hot sauce.

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