PUMPKIN POTATO SOUP RECIPES

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SOUP JOUMOU (HAITIAN BEEF AND PUMPKIN SOUP) RECIPE RECIPE ...



Soup Joumou (Haitian Beef and Pumpkin Soup) Recipe Recipe ... image

Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?

Provided by Nadege Fleurimond

Total Time 3 hours

Cook Time 1 hour

Yield Serves 10–12

Number Of Ingredients 30

1 cup plus 1 tablespoon distilled white vinegar, divided
1 pound beef shank, meat cut off bones into 1" cubes
1 pound stew beef (preferably chuck) cut into 1" cubes
1 cup Epis Seasoning Base
3 tablespoons fresh lime juice (from about 1 lime)
1 tablespoon seasoned salt
15 cups beef or vegetable broth, divided
1 pound beef bones
1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2" chunks
3 large russet potatoes (about 2 pounds), finely chopped
3 carrots (about 1 pound), sliced
1/2 small green cabbage (about 1 pound), very thinly sliced
1 medium onion, sliced
1 celery stalk, coarsely chopped
1 leek, white and pale-green parts only, finely chopped
2 small turnips, finely chopped
1 green Scotch bonnet or habanero chile
1 1/2 cups rigatoni
6 whole cloves
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
Pinch of cayenne pepper, plus more
1 parsley sprig (optional)
1 thyme sprig (optional)
2 tablespoons olive oil
1 tablespoon unsalted butter
Crusty bread (for serving)
A very large stock pot (at least 10 quarts)

Steps:

  • Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
  • Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
  • Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
  • Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20–25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
  • Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30–35 minutes.
  • Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15–20 minutes more.
  • Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
  • Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.

PUMPKIN SOUP RECIPE - BBC FOOD



Pumpkin soup recipe - BBC Food image

You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6–8

Number Of Ingredients 12

1 large onion, chopped
2 carrots, peeled and chopped
2 garlic cloves
1 bay leaf
25g/1oz unsalted butter
2 tbsp olive oil
1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
1 medium-sized floury potato, such as Maris Piper, roughly chopped
1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
100ml/3½fl oz double cream
3 tbsp pumpkin seeds
salt and freshly ground black pepper

Steps:

  • Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
  • Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
  • Pick out the bay leaf and blend the soup until smooth using a stick blender.
  • Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
  • Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.

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