RCI-SP.002.0198.001
Soupe Giraumon
Haitian pumpkin soup.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- salt beef1 lb
- 1 unit
- pumpkin1½ lbspeeled & diced
- onion1 smallfinely chopped
- green onions2 unitfinely chopped
- 1 sprig
- 1 sprig
- garlic cloves2 unitcrushed
- 1 cup
- ⅛ teaspoon
- 1 tablespoon
- rice¾ cupwashed (uncooked, not instant)
- 1 unit
- ¾ teaspoon
- 2 - 4 teaspoons
Method
1
Peel, seed, and roughly chop the pumpkin into 1-inch cubes. Dice the onion, mince the garlic cloves, and slice the green onions.
10 minutes
2
In a large pot over medium heat, melt the butter and sauté the onion, garlic, and green onions until softened and fragrant, about 3-4 minutes.
4 minutes
3
Add the chopped pumpkin to the pot along with the water, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer until the pumpkin is completely tender.
25 minutes
4
Remove the thyme and parsley sprigs, then use an immersion blender or transfer the soup in batches to a blender and purée until smooth and velvety.
5 minutes
5
Return the puréed soup to the pot over medium-low heat and stir in the milk and a generous pinch of freshly grated nutmeg, adjusting seasoning to taste.
3 minutes
6
In a separate small saucepan, cook the rice in salted water according to package directions until tender, then drain.
18 minutes
7
Ladle the hot pumpkin soup into bowls and add a portion of cooked rice to each serving, stirring gently to combine.
2 minutes
8
Finish each bowl with a small pat of butter and a garnish of fresh parsley or sliced green onions before serving immediately.