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home > recipes > soups > soupe au giraumon
from Tipperary, Ireland Pumpkin Soup or Soup Joumou (Haiti) Yields 8 to 10 servings 2 pounds calabaza pumpkin, peeled and cut into large chunks 2 pounds beef neck bones 1 lime, cut in half 2 scallions, including the green tops, chopped 1 onion, chopped 4 garlic cloves, crushed and minced 1 shallot, minced 2 chives, minced 1 green pepper, sliced thin 2 tablespoons Pikliz (see recipe below) 2 tablespoons salt, or to taste 1 teaspoon black pepper, or to taste 4 celery stalks, cut in 1-inch pieces 10 cabbage leaves, cut in 4 pieces each 1 leek stalk, sliced in 1-inch pieces (optional) 2 large carrots, peel cut in 1-inch pieces 4 to 6 whole cloves ½ cup spaghetti (or macaroni or a little of both) 2 large potatoes, peeled and cut in 4 pieces each 1 Scotch Bonnet pepper, whole and pricked with a fork twice 1 tablespoon butter (optional) Soup Dumplings (see recipe below) Method: In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes. Purée pumpkin in the water. While pumpkin is cooking, clean meat with lime, rinse with cold water and drain. Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. (You can marinate meat from 1 hour up to one day in advance for flavor enhancement.) In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes. Add 3 cups water and puréed pumpkin and bring to a boil for 40 minutes. Add celery, cabbage, leek, carrots and whole cloves. Cook, uncovered, for 20 minutes. Add pasta, potatoes, hot pepper, and butter and spoon in dumplings. Cook, uncovered for 20 minutes. Taste it. If it needs more salt and/or pepper, add to taste.

Soupe au Giraumon


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(posted January 2, 2007)

from Tipperary, Ireland

Pumpkin Soup or Soup Joumou (Haiti)

Yields 8 to 10 servings

2 pounds
calabaza pumpkin, peeled and cut into large chunks
2 pounds
beef neck bones
1
lime, cut in half
2 scallions, including the
green tops, chopped
1
onion, chopped
4
garlic cloves, crushed and minced
1
shallot, minced
2 chives, minced
1
green pepper, sliced thin
2 tablespoons Pikliz (see recipe below)
2 tablespoons
salt, or to taste
1 teaspoon black pepper, or to taste
4
celery stalks, cut in 1-inch pieces
10
cabbage leaves, cut in 4 pieces each
1
leek stalk, sliced in 1-inch pieces (optional)
2 large carrots,
peel cut in 1-inch pieces
4 to 6 whole cloves
½ cup
spaghetti (or macaroni or a little of both)
2 large potatoes, peeled and
cut in 4 pieces each
1 Scotch Bonnet pepper, whole and
pricked with a fork twice
1 tablespoon
butter (optional)
Soup Dumplings (see recipe below)

Method:
In a medium
pot, cook pumpkin over medium heat in 6 cups water for 30 minutes. Purée pumpkin in the water.

While
pumpkin is cooking, clean meat with lime, rinse with cold water and drain. Marinate meat with scallions, onion, garlic, shallot, chives,
green pepper, pikliz, salt and black pepper. (You can marinate meat from 1 hour up to one day in advance for flavor enhancement.)

In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes. Add 3 cups water and puréed
pumpkin and bring to a boil for 40 minutes.

Add
celery, cabbage, leek, carrots and whole cloves. Cook, uncovered, for 20 minutes. Add pasta, potatoes, hot pepper, and butter and spoon in dumplings. Cook, uncovered for 20 minutes.

Taste it. If it needs more
salt and/or pepper, add to taste.



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