Soup Joumou

Ingredients14

• beef stew meat700 g
• pumpkin or winter squash1.2 kg
• lime juice60 ml
• vegetable oil3 tbsp
• onion1
• garlic4 cloves
• scotch bonnet pepper1
• fresh thyme4 sprigs
• cabbage300 g
• carrots3
• potatoes3
• celery stalks2
• spaghetti150 g
• salt2 tsp

Method

1. Cut the beef into chunks and marinate it with lime juice, minced garlic, salt, and thyme for at least 30 minutes.
2. Peel and cube the pumpkin, boil it in water until very soft, then puree it with some of the cooking liquid.
3. Heat the oil in a large pot, brown the beef, then add chopped onion and cook until softened.
4. Pour in the pumpkin puree and enough water to make a soup, add the whole scotch bonnet, and simmer until the beef is nearly tender.
5. Add sliced carrots, potatoes, celery, and cabbage and cook until the vegetables are soft.
6. Stir in broken spaghetti and simmer until the pasta is cooked, then remove the pepper and thyme sprigs before serving.