BEEF, PUMPKIN, AND SHIITAKE SOUP
This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped-the latter adds an exceptional hint of umami flavor.
Provided by Greg Lofts
Categories Beef Recipes
Time 2h50m
Number Of Ingredients 12
Steps:
- Combine beef and 10 cups water in a pot. Bring to a boil, skimming any foam and impurities from surface. Add half of onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems, and cabbage leaf. Gently boil over medium-low heat, partially covered, until meat is falling-off-the-bone tender, about 2 hours. Strain (if you want a clear broth, line a fine-mesh sieve with cheesecloth), reserving broth and beef and discarding remaining solids. Wipe pot clean.
- Return broth and beef to pot. Coarsely chop remaining onion half and transfer to pot, along with pumpkin and mushroom caps. Simmer over low heat until pumpkin is crisp-tender but still holding its shape, about 10 minutes. Stir in cabbage and basil sprig; simmer until cabbage is tender but still vibrant green, about 5 minutes more. Remove and discard basil. Stir in fish sauce and lime juice. Add more salt, fish sauce, and lime to taste, and serve topped with basil leaves.
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
HAITIAN BEEF AND PUMPKIN SOUP (SOUP JOUMOU)
Enslaved Haitians were not allowed to have this delicious and aromatic pumpkin soup, a favorite of the French who held people in slavery. What better way to celebrate than to eat the very thing they were unable to eat under slavery?
Provided by Nadege Fleurimond
Categories New Year's Day Soup/Stew Haiti Squash Pumpkin Beef Beef Shank Pasta Chile Pepper Turnip Cabbage Lime Juice Potato Dinner
Yield Serves 10-12
Number Of Ingredients 31
Steps:
- Pour 1 cup vinegar into a large bowl. Swish beef shank and stew beef in vinegar to rinse. Transfer beef to a colander and rinse with water.
- Stir Epis Seasoning Base, lime juice, and seasoned salt in another large bowl. Add beef, toss to coat, and let marinate at least 30 minutes, preferably overnight.
- Heat 5 cups broth in very large stock pot over medium. Add marinated beef and bones, cover, and simmer until meat is beginning to soften, about 40 minutes.
- Add squash to pot on top of beef, cover, and return to a simmer. Cook until squash is fork-tender, 20-25 minutes. Using tongs or a slotted spoon, transfer squash to a blender. Add 4 cups broth and purée until smooth. Return to pot and bring to a simmer.
- Add potatoes, carrots, cabbage, onion, celery, leek, turnips, chile, rigatoni, cloves, garlic powder, onion powder, 2 1/2 tsp. salt, 1/2 tsp. pepper, a pinch of cayenne, parsley, if using, thyme, if using, and remaining 6 cups broth. Simmer, uncovered, until pasta and vegetables are tender, 30-35 minutes.
- Add oil, butter, and remaining 1 Tbsp. vinegar. Reduce heat to medium-low and simmer until beef is very tender, 15-20 minutes more.
- Taste and adjust seasonings. Divide soup among bowls and serve with bread alongside.
- Do Ahead
- Soup can be made 3 days ahead; cover and chill, or freeze up to 3 months.
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