Haitian Soup Joumou (Pumpkin and Beef Soup) with Vermicelli
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Ingredients
- 500 g beef shin, diced
- 500 g pumpkin, peeled and cubed
- 2 carrots, sliced
- 150 g white cabbage, finely shredded
- 1 onion
- 2 garlic cloves
- 100 g spaghetti
Nutrition (per serving)
- Calories
- 338 kcal
- Protein
- 32.5 g
- Carbohydrate
- 33.3 g
- of which sugars
- 10.3 g
- Fat
- 8 g
- of which saturates
- 3.2 g
- Fibre
- 3.9 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef shin in a large pot over a high heat for 6-8 minutes, then add the sliced onion and crushed garlic and cook for 5 minutes.
- 2
Pour in 1.2 litres water, cover and simmer for 45 minutes until the beef is almost tender.
- 3
Add the pumpkin and carrots and simmer for 20 minutes until tender, then blend or mash some of the pumpkin into the broth to thicken it.
- 4
Stir in the shredded cabbage and the spaghetti, broken into short lengths, and simmer for a further 8-10 minutes until the pasta is tender.
- 5
Ladle the soup into bowls while hot.
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