• 1 malanga root peeled and cubed
• 3 medium turnips, peeled and cubed
• 2 limes cut in half and juiced
• 1/4 lb vermicelli, macaroni broken short
• 4 garlic cloves,
• 2 scallions chopped,
• 2 thyme sprigs
• 3 teaspoons salt,
• 1 leek stalk minced
• 1/4 teaspoon black pepper (optional)
• 1 scotch bonnet pepper, whole
• 1 lb. beef bottom round or neck bones
• 2 lbs. calabaza pumpkin or winter squash
• 8 cabbage leaves shredded
• 3 carrots peeled and sliced
• 2 celery stalks sliced,
• 3 quarts water (more later if needed)
• 1 large onion chopped
• 1/2 red and green pepper chopped
• 6 medium potatoes
Known as "giraumon" or West Indian pumpkin, calabaza is particularly used for its nutritive values to make the aromatic and delicious Haitian squash soup. This traditional soup is served every January 1st as Haitians around the world celebrate the New Year and Haitian independence. It is deeply rooted in the Haitian culture as friends and family gather to start a better and prosperous new year the same way our ancestors enjoyed it in 1804.
1. Prepare and clean meat with lime, rinse, then soak in hot water previously boiled. Drain!
Marinate at least 45 mins to 1 hour.
3. In stockpot, sautée meat with 2 tablespoons oil and spices, add 2 cups water, cook
covered until tender, add more water if necessary (about 45 mins.).
4. Peel pumpkin, remove seeds, cut into small cubes, and cook with 4 cups water 20 mins.
5. Remove pumpkin from water, smash or blend, strain, then add puree into stockpot.
celery, leek sliced, cabbage, reduce heat and simmer covered for about 20 minutes.
to avoid soup thickness.
8. Add cooked pasta into boiling stockpot, 3 cloves, 2 teaspoons ground spices, parsley,
thyme, salt to taste, more water from boiled pumpkin if needed, and let simmer
uncovered (20 minutes).
10. Turn off heat, cover pot and serve hot in large bowl.
P.S. A faster recipe involves the use of frozen cooked squash and leftover meat or poultry.