Soup Joumou (Haitian Pumpkin Soup)
Soup Joumou, also known as 'Freedom Soup,' is a rich and hearty pumpkin soup traditionally eaten on New Year's Day in Haiti to commemorate the country's independence. It's a flavorful broth filled with meat, vegetables, and pasta.
🧂 Ingredients
- 2 lb Beef Stew Meat(cut into 1-inch pieces)
- 7 tbsp Haitian Epis(or a blend of garlic, onion, bell pepper, thyme, and parsley)
- 2 large Limes(juiced)
- 1.5 lb Calabaza Squash(halved and seeded, or use butternut squash)
- 1 cup Leeks(diced)
- 0.5 cup Celery(diced)
- 0.5 cup Yellow Onion(diced)
- 2 tbsp Tomato Paste
- 0.5 cube Beef Bouillon Cube
- 2 cubes Chicken Bouillon Cubes
- 0.5 tsp Cayenne Pepper
- 6 whole Whole Cloves
- 0.5 tsp Ground Ginger
- 0.5 tsp Ground Allspice
- 1 cup Carrots(sliced)
- 1 cup Yukon Gold Potatoes(diced)
- 1.5 cups Cabbage(chopped)
- 1 whole Scotch Bonnet Pepper(stem removed and pierced)
- 8 cups Chicken Stock or Water
- 1 box Mezze Rigatoni Pasta(or other small pasta)
👨🍳 Instructions
- 1
Marinate the beef: Rinse the beef stew meat and place it in a large bowl. Rub with 4 tablespoons of Haitian Epis, the juice of 1 lime, and 2 teaspoons of salt. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- 2
Roast the squash: Preheat oven to 400°F (200°C). Place the squash halves, cut-side up, on a parchment-lined baking sheet. Drizzle with oil, season with salt and pepper, and roast for 30-45 minutes, or until fork-tender. Let cool slightly, then scoop out the flesh and purée until smooth. You should have about 4 cups of purée.
- 3
Cook the beef: In a large pot, combine the marinated beef with 8 cups of chicken stock or water. Add the remaining 3 tablespoons of Epis, diced leeks, celery, onion, tomato paste, beef and chicken bouillon cubes, cayenne pepper, whole cloves, ginger, and allspice. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the beef is tender.
- 4
Add vegetables and squash: Add the roasted squash purée, sliced carrots, diced potatoes, and chopped cabbage to the pot. Add the whole Scotch bonnet pepper. Bring back to a simmer and cook for about 20-25 minutes, or until the vegetables are tender.
- 5
Cook pasta and finish: Bring a separate pot of salted water to a boil and cook the pasta according to package directions. Remove the Scotch bonnet pepper from the soup. Stir the juice of the remaining lime into the soup. Add the cooked pasta to the soup.
- 6
Serve: Serve the Soup Joumou hot, with crusty bread or fried plantains on the side.
💡 Pro Tips
- ✓For a smoother soup, you can purée some of the cooked vegetables along with the squash.
- ✓Adjust the amount of cayenne pepper and Scotch bonnet for desired heat level.
- ✓If you can't find calabaza squash, butternut squash or even canned pumpkin purée can be used.
🔄 Variations
- Some recipes include dumplings made from flour and water.
- Vegetarian versions omit the meat and use vegetable broth.