Soup Jumeau, or pumpkin soup, is a traditional soup in Haiti, especially on New Year’s day.  Many variations exist.  The basic recipe follows:

Cut a pound of beef into small pieces into a pot of cold water and let it simmer until the meat is tender.  Add water and ½ pound of vegetables cut in small pieces:  carrots, celery, cabbage, plus ½ pound of pumpkin.  Spice it with salt, pepper,  bouquet garni, one bouillion cube and continue cooking until the vegetables are soft.  Puree the pumpkin and vegetables, return to the soup.  You can adapt many variations, without beef, more pumpkin, etc.  You can also add cooked vermicelli or macaroni.

Hedy’s adaptation:

Roast 1 med. pumpkin with 6 large sweet potatoes at 400 for approx. 40 minutes.  Cool then peel and set aside. Finely chop 2 large white onions.  Add: 6 stalks of celery, 1/2 cup ginger, 1/3 cup garlic, 4 large carrots shredded, 4 TBS butter, 2 Qts. heavy cream (light cream is Ok if you prefer a lighter soup) and 2 Qt Chicken OR Vegetable stock.Brown onions in butter.  Add garlic till translucent then in order celery, carrots, ginger and cream.  Simmer for about 15 minutes to reduce the cream.  Mash potatoes and pumpkin.  Add to Bisque until it reaches the desired thickness.  YUM!!!!  Keep warm and the soup will continue to thicken.  Enjoy!    Hedy