Haitian Pumpkin Soup (Soup Joumou)
- 1 pound cubed kabocha squash or other pumpkin Half a green bell pepper, cut into cubes
- 2 scallions, cut into 1 inch lengths
- Half a shallot, chopped
- Leaves from 2 thyme sprigs
- Kosher salt
- 1⁄2 teaspoon ground pepper
- 1⁄2 pound beef chuck, cut into 1–1 1⁄2 inch cubes
- 1 tablespoon vegetable oil
- 2 carrots, cut into 1 inch pieces
- 2 celery stalks, cut into 1 inch pieces
- 1 turnip, peeled and cut into a 1 inch pieces
- 6 ounces Kroger Petite Gold Potatoes
- Half an onion, large dice
- 6 ounces green cabbage, sliced
- 4 parsley sprigs, plus extra for garnish
- 1 scotch bonnet (or similar pepper, like habanero)
- 2 ounces thin spaghetti, broken into pieces
- Sliced lime, for garnish
In a large pot over medium heat, simmer pumpkin in 3 cups of water for 20–25 minutes, until tender. Let cool, then puree pumpkin in cooking liquid. Set aside.
Place bell pepper, scallions, shallot, thyme leaves, 1⁄2 tablespoon kosher salt, and ground pepper in a small food processor. Process until broken down and starting to get slightly liquid-y, but not fully pureed. Coat beef with mixture.
In the same pot used for the pumpkin, heat the vegetable oil over medium-high heat. Add beef and sear on all sides. Deglaze pot with 1⁄2 cup water, cover pot, and cook on low heat for 20 minutes.
Add pumpkin puree, 11⁄2 cups of water, and 1⁄2 tablespoon kosher salt. Bring to a simmer. Cover and cook for 30 minutes.
Stir in carrots, celery, turnips, Kroger Petite Gold Potatoes, onion, green cabbage, and parsley. Place whole scotch bonnet or habanero on top, and simmer stew for 1 hour uncovered.
Add in broken spaghetti and cook for 7–8 minutes, or until spaghetti is tender.
Serve soup with torn parsley leaves and lime slices.