Haitian Pumpkin Soup Recipe with Beef and Rice

This is a traditional, thick, French Caribbean soup, which contains beef, pumpkin, rice and more. This Haitian pumpkin soup recipe was created in the early nineteenth century and represents the Haitians defying the French colonial powers. The French declared that slaves could not enjoy pumpkin soup and they rebelled against it. This delicious Haitian pumpkin soup recipe is the tasty result.

The soup is rich and hardy and the combination of meat, rice, vegetables, butter and more makes a hearty lunch or a satisfying dinner. This Haitian pumpkin soup recipe has hardly changed from 1804, when it was invented, and it remains popular to this day, both in Haiti and outside it.

If you like to try international soup recipes, this Haitian pumpkin soup recipe is a great one to make because, although other recipes for creamy pumpkin soups and classic pumpkin soup recipes are tasty too, this one is the result of a historic rebellion and it is an unusual meal.

Authentic Haitian Pumpkin Rice Soup

Ingredients:

• 1 lb beef stew meat or corned beef
• 1 ½ lbs pumpkin, peeled and chopped
• 1 onion, finely chopped
• 1 sprig thyme
• 1 sprig parsley
• 2 turnips, chopped
• Water
• 2 tablespoons butter
• ¾ teaspoon black pepper
• ¾ cup uncooked rice
• Salt, to taste
• ⅛ teaspoon nutmeg
• 3 crushed garlic cloves
• 1 cup milk

Preparation:

1. Cover the beef generously with water in a covered pan and boil it over a medium low heat for an hour.
2. Drain the meat and chop it into bite sized pieces.
3. Bring 4 cups of water to a boil in another pan, and then add the turnips, pumpkin, beef, parsley, onions, 2 of the garlic cloves and the thyme.
4. Simmer for about 15 minutes until the pumpkin is soft, and then discard the thyme and parsley.
5. Transfer the pumpkin to a blender or food processor and puree it with ¼ cup bouillon.
6. Return it to the pan and heat through.
7. Add the nutmeg, milk, rice and half the butter, cooking for 15 minutes or until the rice is tender.
8. Season with salt and pepper and add the remaining garlic.
9. Serve hot, with a piece of butter on top.

(Serves 4)