Soup Joumou

For the marinade, blend the parsley, lime juice, dried thyme, garlic, scallions, chili pepper, shallot and 120 ml water until smooth. Season with salt and black pepper, mix with the beef, cover and marinate in the refrigerator for at least 4 hours.

Remove the beef from the marinade and pat dry; discard the marinade. Heat the oil in a large pot over medium-high heat and brown the beef, turning occasionally, for about 8 minutes until it colors on all sides.

Pour in the beef stock, bring to a boil, reduce the heat to medium and simmer, covered, for about 90 minutes, until the beef is tender.

Add the carrots, celery, leek, onion, potatoes, turnip and green cabbage. Simmer, partially covered, for about 20 minutes, until the vegetables are soft.

Meanwhile, place the pumpkin in a separate pot, add 500 ml water, bring to a boil and cook over moderate heat, covered, for about 10 minutes. Reserve 120 ml of the pumpkin cooking liquid, drain off the rest, and blend the pumpkin with the reserved liquid until smooth.

Stir the pumpkin purée into the pot with the beef and vegetables and simmer for another 5–10 minutes to slightly thicken the soup. Add the vermicelli and cook for 8–10 minutes, until tender.

Taste the soup and adjust with salt and black pepper if needed. Remove the pot from the heat and let the soup rest for 5 minutes.

Ladle the soup joumou while hot, sprinkle with chopped scallions and serve immediately.