Soup Joumou
Squash gives this Haitian beef-and-vegetable soup its golden color and gentle sweetness.
Haiti · Soups & Stews · 145 min
DeSabor Kitchen · Published · Updated · 30 / 115 / 145 min · 6 · Haiti
Jump to RecipePurée the squash separately to give the broth body, then keep the beef and remaining vegetables in pieces. Add pasta near the end: cooking it for the entire braise would make it soft and absorb too much broth.
The Story Behind the Dish
Soup joumou holds particular significance in Haiti's Independence Day celebrations on January 1. Recipes vary from one household to another.
Ingredients
- 600 g beef chuck, cubed; 1 tbsp lime juice
- 2 tbsp oil; 1 onion; 3 garlic cloves; 1 tsp thyme
- 800 g peeled squash; 2 litres water
- 2 carrots; 2 celery stalks; 300 g cabbage, chopped
- 300 g potatoes, cubed; 100 g short pasta
- 1 whole Scotch bonnet pepper, optional; 1 tsp salt
Instructions
- Season beef with lime, crushed garlic, thyme and salt. Heat oil, brown beef and soften chopped onion. Add 1.5 litres water and simmer covered 60 minutes.
- Boil squash separately in the remaining 500 ml water for 20 minutes, then purée with that water.
- Add squash purée, carrots, celery, cabbage, potatoes and whole pepper to the beef. Simmer 25 minutes until vegetables and meat are tender.
- Add pasta and cook according to its packet, usually 8–10 minutes. Remove pepper without breaking it, adjust salt and serve.
Cook's Tips
- Keep the pepper whole for fragrance with less heat; add more water if the pasta thickens the soup too much.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve in deep bowls with bread if desired. Stir before ladling so every serving gets beef, vegetables and pasta; remove the whole hot pepper before bringing the pot to the table.
Variations & Substitutions
Some households use a prepared epis seasoning or different roots. Those additions change seasoning and timing. A meat-free adaptation can be made, but should be labeled rather than presented as this beef version.
Butternut squash is a practical substitute for varieties used in Haiti. Use short pasta with a similar cooking time. Omitting the whole Scotch bonnet reduces heat without changing the squash-beef base.
Storage & Reheating
Cool in shallow containers and refrigerate within 2 hours at 4°C or below; use within 3 days. Pasta absorbs broth overnight, so store an extra portion without pasta if making it ahead.
Add water or stock to restore a soup consistency. Bring to a gentle boil, stir from the bottom and confirm beef reaches 74°C. Avoid vigorous stirring that breaks up the vegetables.
The DeSabor Table
- Soup Joumou — Main Dish