Soup Joumou
Soup Joumou is a rich and hearty Haitian soup traditionally served on New Year’s Day to celebrate Haiti’s independence. Made with tender beef, creamy blended pumpkin or squash, root vegetables, pasta, and a fragrant blend of herbs and spices, this soup is as symbolic as it is satisfying.With layers of flavor built from seared beef, fresh thyme, leeks, malanga or yuca, and just a touch of heat from a scotch bonnet pepper, this dish is a celebration in a bowl. It’s comforting, deeply nourishing, and a proud part of Haitian heritage.
Equipment
Ingredients
- 1/2 cup neutral oil
- 2 lbs beef stew meat or beef chuck roast, cut into large chunks
- Salt and pepper, to taste
- 20 – 24 cups water, or more as needed
- 3 – 4 lbs butternut squash or pumpkin, peeled and chopped
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 leek, sliced
- 1/2 of a malanga, peeled and diced (or yuca)
- 1/2 tsp crushed red pepper, optional
- 2 – 3 sprigs fresh thyme
- 2 tbsp tomato paste
- 2 bay leaves
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and chopped
- 2 turnips, peeled and diced
- 1 lb short pasta, such as rigatoni
- 1/2 small cabbage, chopped
- 1 cup chopped fresh parsley
- 1 scotch bonnet pepper, whole (optional)
Instructions
- Season the meat generously with salt and black pepper, then heat the oil in a large pot.
- Sear the meat until browned on all sides, about 5–7 minutes, working in batches to avoid overcrowding.
- Once seared, add the water and bring to a boil. Reduce the heat, cover, and simmer for about 1 hour, or until the meat is tender.
- Skim off any scum that rises to the top.
- Remove the meat and set aside. Add the squash, onion, garlic, and leeks to the pot and simmer until tender, about 20–30 minutes.
- Once soft, transfer the vegetables to a blender with 2 cups of the broth and blend until smooth.
- Return the puree to the pot along with the beef, malanga or yuca, tomato paste, crushed red pepper, thyme, and bay leaves. Stir and simmer for 15 minutes.
- Add the carrots, potatoes, turnips, and pasta. Simmer for another 10 minutes.
- Stir in the cabbage and parsley. Season with salt and pepper to taste and simmer for a final 5 minutes.
- If the soup is too thick, add more water or broth to adjust consistency. Remove the thyme sprigs and scotch bonnet before serving, if used.
- Serve hot and enjoy!
Notes
- This soup is traditionally made with calabaza, but butternut squash or pumpkin works beautifully
- Let the scotch bonnet steep whole for flavor without overwhelming heat
- For deeper flavor, make the soup a day in advance—it gets better as it rests
- Add the pasta last to avoid overcooking it; you can also cook it separately and stir it in before serving
- Soup Joumou freezes well and is perfect for batch cooking and meal prep
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