Soup & Porridge Recipes

Below is a recipe for Pumpkin Soup (Soup Joumou).


1 lb beef chuck, cut in ½-in. pieces
2 lbs pumpkin, diced in big chunks
5 medium potatoes, cubed
3 cups shredded cabbage
4 carrots, peeled and sliced
2 scallions, sliced
2 celery stalks, cut in ½-in. pieces
1 large onion, diced
1 Scotch Bonnet Pepper, whole
½ cup vermicelli
¼ teaspoon thyme
3 teaspoons parsley
¼ teaspoon black pepper
2 teaspoons salt
1 chicken bouillon cube
5 tablespoons Epis Seasoning
½ cup fresh lime juice
2 tablespoons tomato paste
1 tablespoon olive oil

For dumplings:

2 cups flour
½ cup water
¼ teaspoon salt
¼ teaspoon black pepper
½ tablespoon oil


1. In a bowl, coat beef with Epis Seasoning, and let marinate in refrigerator for 30 minutes, or overnight.
2. In the meantime, puree pumpkin with 1 cup of water (or as much needed) in a blender. Set aside.
3. In a pot, heat oil over medium heat. Add meat (with marinade), crushed chicken bouillon cube, and tomato paste. Brown meat for 10 minutes. Set aside.
4. Bring to boil 6 cups of water in a large pot. Stir in pumpkin puree, potatoes, cabbage, carrots, scallions, celery, onion, thyme, parsley, black pepper, and salt. Top with whole Scotch Bonnet Pepper (including the stem). Bring to a boil again.
5. Cover pot, lower heat to a simmer, and cook for 30 minutes. (Stir occasionally to make sure bottom doesn’t get burned.)
6. Remove the whole bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in lime juice and vermicelli. Cook for another 10 minutes.
7. Dumplings: In a bowl, mix flour, water, salt, black pepper, and oil. Take 1 tablespoon of dough, and with the palm of your hands, roll dough into elongated shapes. Add dumplings to soup and cook for 15 minutes. (Add more water to make soup less thick, if necessary.)
8. Remove pot from heat.


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