Soup Joumou — Haitian Pumpkin & Beef Soup

Rub beef and bones with lime juice or vinegar, rinse well.

Add beef and bones to a pot with water and salt, then bring slowly to a simmer. Skim during the first 20 minutes if desired.

Simmer gently until the collagen converts to gelatine and the meat is tender, about 1½ hours.

Place pumpkin chunks in a pot, ladle over some rendered beef fat and a splash of broth, cover and cook on medium heat until the lid is too hot to touch, then reduce to low for 30 minutes until soft enough to mash.

Mash the pumpkin roughly or blend with a little broth for a smooth texture.

Merge the pumpkin with the beef broth, then add garlic, thyme, and Scotch bonnet. Simmer gently for 10 minutes to meld the flavours.

Add carrots and turnips, cooking for 10 minutes until just tender. Then add cabbage and short pasta, simmering until the pasta is cooked al dente.

Remove the Scotch bonnet for aroma or leave it longer for more heat. Taste and adjust with salt and pepper. Stir through parsley for freshness.

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