This savory pumpkin soup, loaded with beef and vegetables, is served as a celebratory reminder of Haiti's hard-won independence.
Puree garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and 1⁄2 cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.Remove beef from marinade and dry with paper towels; set aside. Heat oil in a 8-qt. saucepan over medium-high heat. Add beef; cook, turning as needed, until browned, about 8 minutes.
Add carrots, celery, leeks, onion, potatoes, turnips, and cabbage; cook, slightly covered and stirring occasionally, until vegetables are tender, about 20 minutes.Meanwhile, bring squash and 2 cups water to a boil in a 2-qt. saucepan over high heat; reduce heat to medium-low and cook, covered, until squash is tender, about 10 minutes. Drain, reserving 1⁄2 cup cooking liquid and transfer squash and liquid to a blender; puree until smooth and set aside.
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