Soup Joumou (Haitian Pumpkin Soup) Recipe

Soup Joumou is not just a recipe—it’s a cherished Haitian tradition, brimming with rich history and deep flavor. This comforting pumpkin soup, enjoyed on Haiti’s Independence Day, is packed with beef, vegetables, and the creamy goodness of kabocha squash. If you’re ready to add a taste of Haiti to your table, let’s dive into this vibrant recipe!

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Why You’ll Love Soup Joumou

This soup is everything you want in a cold-weather meal: nourishing, warming, and filled with flavor. The richness of the beef, paired with the creamy squash and a touch of spice, creates a delicious, savory soup that’s hard to beat. It’s also a beautifully adaptable recipe that allows you to tweak ingredients to suit your dietary needs, such as going gluten-free by leaving out the pasta.

What Does Soup Joumou Taste Like?

The flavor profile of Soup Joumou is complex yet balanced. The squash adds natural sweetness and creaminess, while the beef and vegetables bring a hearty, savory quality. Herbs like thyme and parsley add freshness, and the optional Scotch bonnet pepper adds a subtle heat that brings everything together.

This soup is ideal for gatherings or cozy nights in when you want something filling and flavorful.

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Ingredients for Soup Joumou

Meat Prep

• 1 lb beef stew meat
• 1 lb beef marrow bones
• 6 Tbsp fresh lime juice (divided)

Marinade

• 1 medium onion (chopped)
• ½ green bell pepper (chopped)
• 5 green onions (chopped)
• 5 cloves garlic (peeled, base removed)
• ¼ cup fresh parsley (chopped)
• 1 Tbsp extra virgin olive oil
• 1 ½ tsp kosher salt
• 1 Tbsp water

Spices

• ½ tsp ground black pepper
• ½ tsp ground white pepper
• ½ tsp cayenne pepper

Squash

• 2 lb kabocha squash
• 6 cups water (for cooking, plus 2 cups for puréeing)

Vegetables

• 3 medium potatoes (diced large)
• 3 medium carrots (chopped)
• 3 ribs celery (chopped)
• 1 medium turnip (diced)
• 1 whole green Scotch bonnet pepper (optional, left whole for subtle heat)
• 2 Tbsp beef Better Than Bouillon (or 2 beef bouillon cubes)
• 2 sprigs fresh thyme (tied with butcher’s twine)
• 4 cups water

Final Additions

• 1 small Savoy cabbage (chopped into small ribbons)
• ½ cup small pasta (like ditali or anellini)

How to Make Soup Joumou

Step 1: Prepare the Beef

1. Place the beef and marrow bones in a large bowl and coat with half of the lime juice.
2. Let rest for 15 minutes, then rinse well.

Step 2: Make the Marinade

1. Combine all marinade ingredients in a blender or food processor and blend until smooth.
2. Pour the marinade over the beef and bones, add the spices, and mix thoroughly.
3. Cover and refrigerate for a few hours or overnight for the best flavor.

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Step 3: Cook and Purée the Squash

1. Wash and slice the kabocha squash, removing the seeds.
2. Place the marinated beef and bones in a large pot, add squash wedges on top, and pour in 6 cups of water.
3. Bring to a boil over medium-high heat, then simmer until the squash is tender.
4. Once the squash is cooked, remove it, allow it to cool, and then scrape out the flesh. Blend with 2 cups of water until smooth.
5. Return the purée to the pot and stir.

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Step 4: Add Vegetables

1. Add potatoes, carrots, celery, turnip, and Scotch bonnet pepper (if using) to the pot.
2. Pour in 4 more cups of water, add bouillon, and thyme sprigs, stirring well.
3. Bring to a boil, then cover and simmer for 20 minutes, stirring occasionally.
4. Taste, season with salt as needed, and remove the Scotch bonnet pepper and thyme.$

Step 5: Final Additions – Cabbage and Pasta

1. Add chopped cabbage and pasta, stirring well.
2. Continue cooking until the pasta reaches your desired texture (note: pasta may take longer to cook in soup than in boiling water).
3. Once ready, remove from heat and serve with fresh bread.

Tips for Making Soup Joumou

• Adjusting the Thickness: If the soup is too thick, add a bit more water until it reaches your preferred consistency. If too thin, simmer longer to reduce slightly.
• Flavor Boosters: Feel free to add extra herbs like bay leaves or basil for even more depth.
• Pasta Options: Use any small pasta type you like, but be mindful not to overcook it.

What to Serve with Soup Joumou

A crusty bread or baguette pairs perfectly with this hearty soup. For a fun twist, try it with Creamy Garlic Bread Soup with Homemade Croutons or serve as a starter for a more filling meal.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if the soup has thickened too much.

Frequently Asked Questions (FAQ)

Can I make this soup gluten-free?
Yes, simply skip the pasta or use a gluten-free variety to keep it gluten-free.

Can I substitute kabocha squash?
If you can’t find kabocha squash, butternut squash is a good alternative, though it may have a slightly sweeter taste.

How spicy is Soup Joumou?
The Scotch bonnet pepper adds subtle heat, but you can omit it if you prefer a milder soup. For a spicier kick, chop it and add it directly!

Can I freeze Soup Joumou?
Yes, this soup freezes well. Just avoid freezing with the pasta, as it can become mushy. Add freshly cooked pasta when reheating.

Nutrition (Per Serving)

• Calories: 242 kcal
• Carbohydrates: 29g
• Protein: 13g
• Fat: 9g
• Sodium: 537mg
• Vitamin C: 45mg

Try These Other Delicious Soup Recipes!

• Best Homemade Tomato Soup Recipe – Roasted Tomato Basil Soup
• Creamy Garlic Bread Soup with Homemade Croutons
• Paleo Egg Roll Soup (Whole30, AIP)

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Soup Joumou is a wonderful way to experience the taste of Haitian culture and history in one bowl. Whether you’re making it for a celebration or a cozy meal at home, this soup is sure to become a favorite. Enjoy every bite, and happy cooking!

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