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Soup Joumou

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.
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Prep Time 30 minutes
Cook Time 2 hours

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IngredientsMethodVideoNotes

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:

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

Cook the Pumpkin:

  1. 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.
  2. Once cooked, puree the pumpkin with its cooking liquid until smooth. Set aside.

Build the Soup:

  1. 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.
  2. Cook for about 1 hour, or until the meat is tender and the vegetables are cooked through.

Add the Final Ingredients:

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

Serve and Celebrate:

  1. 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.