Season meat - I seasoned my meat the “Haitian” way. Meaning, I rubbed the neckbones down with lemon, applied a cooking base to the meat and set aside to marinate for about half an hour.

Add a ¼ cup of water and cook meat for 30 minutes (check on the meat often so that it doesn’t dry out).

If using fresh pumpkin, skin, cube and add pumpkin to the pot cooking the meat.

Add two cups of water. Allow the pumpkin to cook for another 15 minutes to soften it.

Remove the pumpkin from the pot and add to blender and blend. Now, you’ve got a pumpkin puree. Add the pumpkin puree back to the pot cooking the meat and add enough water to make it into a pot of soup. 32 ounces of water does the job for me. Add the bouillon cube and salt to taste.

If using frozen, pumpkin puree, which is easier, (doesn’t taste as good IMO), simply add the puree to the pot cooking the meat and add your water.

Allow to simmer for 15 minutes. Keep an eye on it and add water if the soup gets too thick.

While the soup simmers, get your vegetables ready. Chop your carrots, celery and potatoes. Add vegetables and uncooked spaghetti.

Cook for another 15 minutes until pasta and veggies are done and there you have it: Now you’ve got a full pot of Haitian Soup Joumou.