Healthy Soup Joumou | Haitian Beef and Pumpkin Soup | Cultural Remix

Combine all ingredients for the beef in a pot and let marinate for at least one hour or overnight.

Place pot on stovetop after marinating, adding in 2 cups of low sodium chicken stock and cook for 45 minutes on low heat.

Add in chopped butternut squash to a separate large pot filled with water and cook until soft, about 30 minutes.

Once soft, puree butternut squash until smooth and move to a separate container.

In the large pot, sauté leeks and celery, adding in the squash puree after cooked.

Add in carrots, kale, and nutmeg. Stir and let cook until kale wilts down.

Add in stock from lean beef, stir and adding in rigatoni. Cook for 10 minutes.

Add in beef and bring to temperature for another 10 minutes.

Plate, serve, and enjoy!

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