This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Haitian Pumpkin and Beef Soup (Soup Joumou)
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.
habañero or scotch bonnet chilies
01Press 4 cloves into each of the chilies, then set aside. Use paper towels to pat the meat dry, then season with salt and pepper. In a large saucepan over medium-high, heat 1 tablespoon of the oil until just smoking. Add half of the beef and cook, stirring occasionally, until well browned, about 5 minutes. Add the remaining beef, 2 cups of the broth, the bay leaves and 1 clove-studded chili. Bring to a simmer, cover and reduce to low. Cook, stirring occasionally, until the beef is very tender, about 2 hours.
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