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Soup Joumou

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Soup Joumou is not just a culinary delight but a profound symbol of freedom and resilience. This traditional Haitian dish, steeped in history, was once forbidden to the enslaved people but became a powerful emblem of their hard-won independence.
By preparing and enjoying Soup Joumou, you’re participating in a centuries-old tradition that honors the Haitian Revolution and celebrates the enduring spirit of liberty.
Prep Time 30 minutes
Cook Time 2 hours

Ingredients

  • 1 lb beef stew meat or a mix of beef and oxtail
  • 1 small pumpkin or kabocha squash about 2 lbs, peeled, seeded, and cubed
  • 2 medium potatoes peeled and diced
  • 1 medium carrot sliced
  • 1 leek sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 celery stalk chopped
  • 1 scotch bonnet pepper optional for heat
  • 2 limes juiced
  • 1 tbsp thyme
  • 1 tbsp parsley
  • 1 tsp cloves
  • 2 bouillon cubes optional
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 8 cups water or beef broth
  • 1/4 lb pasta typically rigatoni or similar
  • 1/4 cabbage sliced
  • 2 tbsp butter

Instructions

Prepare the Meat:

  • Clean the meat with lime juice, rinse well, and pat dry.
  • In a large pot, heat the olive oil over medium heat. Add the beef and oxtail, browning on all sides.
  • Add the chopped onion, garlic, thyme, parsley, and cloves. Cook until fragrant, about 5 minutes.

Cook the Pumpkin:

  • In a separate pot, add the cubed pumpkin and cover with 4 cups of water or broth. Bring to a boil and cook until the pumpkin is soft, about 15-20 minutes.
  • Once cooked, puree the pumpkin with its cooking liquid until smooth. Set aside.

Build the Soup:

  • To the pot with the browned meat, add the pureed pumpkin, potatoes, carrot, leek, celery, and scotch bonnet pepper (if using). Pour in the remaining water or broth and bring to a simmer.
  • Cook for about 1 hour, or until the meat is tender and the vegetables are cooked through.

Add the Final Ingredients:

  • Stir in the pasta and cabbage, cooking until the pasta is al dente, about 10-12 minutes.
  • Season with salt and pepper to taste, and add the butter just before serving to enrich the broth.

Serve and Celebrate:

  • Ladle the soup into bowls and serve hot, accompanied by slices of crusty bread or a traditional Haitian bread.

Video

Notes

Pumpkin Variety: If you can’t find a traditional Haitian pumpkin, which is smaller and darker, a kabocha squash or even a butternut squash can be a good substitute. The key is to use a squash that provides a rich, sweet flavor.
Meat Options: While beef and oxtail are commonly used, some variations of Soup Joumou include other meats like pork or even goat. Feel free to use what’s available to you.
Vegetables: The vegetables listed are traditional, but you can add others based on what you have on hand. Turnips, parsnips, or sweet potatoes could add a different twist.
Spice Level: The scotch bonnet pepper is optional and can be omitted if you prefer a milder soup. For those who enjoy spice, you can add more or leave the pepper whole to avoid breaking it and releasing too much heat.
Serving: Soup Joumou is often served as a meal on its own, but it pairs wonderfully with a side of crusty bread, making it even more filling.