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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.
Total Time2 hours 30 minutes
Course: Main Course, Soup
Keyword: Soup Joumou
Servings: 8 Servings

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