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In Montréal's Haitian community, pumpkin soup is beefy and bold

Haitian Pumpkin and Beef Soup (Soup Joumou)

3½ hours

Our version of Haiti's pumpkin soup, joumou, is rich yet light, with a flavorful pumpkin-based broth and tender pieces of beef, butternut squash and potato. Two scotch bonnet peppers—a banner ingredient in Haitian cuisine—give this soup a spicy backdrop; we studded ours with cloves, a tip we took from Sophia Sanon in Montreal. If you can't find scotch bonnets, habañeros worked well, too. You should end up with about 2 pounds of meat after trimming a 3-pound boneless beef chuck roast; trim as much visible fat as possible. The beef for the soup can be cooked up to 24 hours ahead of time; cover and refrigerate until needed.

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