Joumou Soup

Ingredients

• 1 medium-sized pumpkin, peeled and diced (about 4 cups/900g) 1 medium-sized pumpkin, peeled and diced (about 4 cups/900g)
• 1 lb (450g) beef stew meat, cut into bite-sized pieces 1 lb (450g) beef stew meat, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced pumpkin, carrots, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the browned beef stew meat to the pot. Add the thyme, bay leaves, ground cloves, nutmeg, and cinnamon. Season with salt and pepper to taste.
5. 5.
   Pour in enough water to cover the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the beef and vegetables are tender.
6. 6.
   Stir in the coconut milk and let the soup simmer for an additional 10 minutes.
7. 7.
   Remove the thyme sprigs and bay leaves from the soup. Adjust the seasoning if needed.
8. 8.
   Serve the Joumou Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin that is ripe and sweet for the best flavor. If you can't find fresh pumpkin, you can use canned pumpkin puree as a substitute.
• Beef stew meat — For a more tender and flavorful meat, marinate the beef in a mixture of garlic, thyme, and olive oil for a few hours before cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure that the cream and liquid are well combined.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped scotch bonnet pepper to the soup.
• If you prefer a smoother consistency, you can blend a portion of the soup using an immersion blender before adding the coconut milk.
• Serve the Joumou Soup with a side of crusty bread or rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.

Serving advice

Serve the Joumou Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread or rice to complete the meal.

Presentation advice

When serving Joumou Soup, ensure that the vibrant colors of the vegetables are visible in each bowl. Use a ladle to carefully portion out the soup, making sure to include a generous amount of beef and vegetables in each serving. Garnish with fresh parsley on top for an appealing presentation.