Soup Joumou aka Freedom Soup

Prepare the marinade with green onions, garlic, bell peppers, thyme, parsley, lime juice, vinegar, whole cloves, black peppercorn, and scotch bonnet pepper.

Scrub the short rib beef with Himalayan salt and lime juice, then add vinegar and let it sit for 10-20 minutes.

Marinate the beef overnight for best flavor or at least 4 hours if cooking the same day.

Warm the oven to 400 degrees and place the pumpkin inside for 20 minutes to soften the skin.

Slice the pumpkin after it has softened, or peel it if preferred.

In a pot, heat oil and then add the marinated beef and cook until browned.

Equipment Needed

Dietary

Allergens