Soup Joumou is the golden, deeply savory pumpkin and beef soup that Haitians have eaten to celebrate freedom since January 1, 1804.
This Soup Joumou recipe layers tender beef, silky squash, and a mix of hearty root vegetables into one pot of pure comfort.
It smells incredible while it simmers, and it tastes even better than it smells.
If you have never made a Haitian dish before, do not worry.
I am walking you through every single step so you end up with a bowl that tastes just as rich as the one your Haitian friend’s grandmother makes.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 3 hours 10 minutes |
| Servings | 8 servings |
| Difficulty Level | Moderate |
Why You’ll Love This Soup Joumou Recipe
This soup turns a handful of humble vegetables into something that tastes like a celebration.
The squash melts into the broth and gives it a naturally creamy body, no dairy required.
- One pot feeds a crowd and reheats beautifully the next day
- The beef turns fall-apart tender after a long, slow simmer
- The epis seasoning base adds layers of herby, garlicky flavor in every spoonful
- It is naturally dairy-free and easy to make gluten-free with rice noodles instead of vermicelli
- It carries real cultural weight, since this bowl represents Haitian independence and freedom
You might also enjoy: Oxtail Soup Recipe
Ingredients
Most of these ingredients are easy to find at a regular grocery store, though a few specialty items are worth seeking out at a Caribbean or Latin market for the most authentic flavor.
- 2 lbs beef chuck or short ribs, cut into 2-inch chunks
- 1 lb beef marrow bones (optional, for a richer broth)
- 2 limes, juiced (for cleaning the meat)
- 2 lbs calabaza squash or kabocha squash, peeled and cubed
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 medium malanga root (taro), peeled and cubed, optional
- 1 medium turnip, peeled and cubed
- 1 small green cabbage, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- 4 scallions, chopped
- 6 cloves garlic, minced
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme
- 1 whole scotch bonnet pepper, left whole and uncut
- 1 green bell pepper, chopped
- 2 tablespoons tomato paste
- 4 whole cloves
- 8 cups beef broth or water plus beef bouillon
- 8 oz vermicelli or spaghetti, broken into short pieces
- 2 tablespoons vegetable oil
- Salt and black pepper, to taste
I learned this seasoning approach while perfecting my caldo de res, and it works just as well in this pot.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a couple of good tools make the whole process smoother.
- Large stockpot or enameled cast iron Dutch oven
- High-powered blender or food processor, for the epis
- Sharp chef’s knife
- Cutting board
- Ladle
- Colander
Read Also: Beef Barley Soup Recipe
Recommended Products for This Recipe
These are products I personally reach for whenever I make this soup, based on what has actually made a difference in my own kitchen.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds heat evenly, so the beef simmers gently instead of scorching on the bottom of the pot.
It also goes straight from stovetop to table, which is nice for a dish this special.
2. High-Powered Blender
The epis base needs to blend into a smooth paste, and a strong blender gets there in seconds instead of leaving chunky bits of pepper and herb behind.
It is one of those tools you will keep reaching for long after this recipe.
3. Calabaza Squash
Calabaza is the closest match to the traditional Haitian joumou squash, and it breaks down into that classic silky, golden broth.
If your local store does not carry it fresh, look for it frozen or canned.
4. Whole Scotch Bonnet Peppers
A single whole scotch bonnet dropped into the pot gives the broth a gentle warmth and fruity aroma without overwhelming heat.
Just remember to keep it whole and remove it before serving unless you want a fiery bowl.
5. Malanga Root
Malanga adds a subtly nutty, starchy bite that is common in traditional versions of this soup. It also helps thicken the broth slightly as it cooks down.
Step-by-Step Instructions: How to Make Soup Joumou
1. Clean and Marinate the Beef
- Place the beef chunks and marrow bones in a large bowl.
- Pour the fresh lime juice over the meat and toss to coat every piece.
- Let the meat rest for 15 minutes, then rinse thoroughly under cold water and drain well.
- Season the meat generously with salt and black pepper and set it aside while you prepare the epis.
2. Make the Epis Seasoning Base
- Add the onion, garlic, scallions, parsley, thyme, and green bell pepper to a blender.
- Blend everything into a smooth, bright green paste, adding a splash of water only if needed to keep the blades moving.
- Spoon about half of the epis over the seasoned beef and rub it in well, reserving the rest for the broth later.
- Cover the beef and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
3. Sear and Simmer the Meat
- Heat the vegetable oil in your large stockpot or Dutch oven over medium-high heat.
- Add the marinated beef and marrow bones and sear on all sides until deeply browned, about 8 minutes.
- Stir in the tomato paste and whole cloves and cook for 1 minute until fragrant.
- Pour in the beef broth, add the whole scotch bonnet pepper, cover, and simmer over low heat for 1 hour and 30 minutes, until the beef is fork-tender.
4. Cook and Puree the Squash
- While the beef simmers, place the cubed calabaza or kabocha squash in a separate pot and cover with water.
- Boil the squash for 20 to 25 minutes, until completely soft.
- Drain the squash and blend it with a ladle of its cooking liquid until perfectly smooth.
- Set the squash puree aside; this is what gives the soup its signature golden, creamy body.
5. Build the Soup
- Once the beef is tender, remove and discard the whole scotch bonnet pepper.
- Stir the squash puree directly into the pot with the beef and broth.
- Add the carrots, potatoes, turnip, malanga, and celery.
- Stir in the remaining epis paste and simmer uncovered for 20 minutes, until the vegetables begin to soften.
6. Add the Cabbage and Pasta
- Add the chopped cabbage to the pot and stir to combine.
- Break the vermicelli or spaghetti into short 1-inch pieces and add them to the soup.
- Simmer for another 10 to 12 minutes, until the pasta and remaining vegetables are fully cooked.
- Stir occasionally so the pasta does not stick to the bottom of the pot.
7. Season and Serve
- Taste the broth and adjust the seasoning with more salt and black pepper as needed.
- Ladle the hot soup into bowls, making sure each one gets a good mix of beef, vegetables, and pasta.
- Serve immediately while it is piping hot.
- Enjoy the same way Haitian families have for over two centuries, as a celebration in a bowl.
I picked up this searing technique while working on my Jamaican curry chicken, and it locks in flavor here just as well.
Tips for The Best Soup Joumou
A few small details make a big difference between an average pot and an unforgettable one.
- Keep the scotch bonnet pepper whole so you control the heat, then discard it before serving
- Do not skip the lime marinade on the beef, since it removes any strong odor and tenderizes the meat
- Blend the squash completely smooth for that classic silky broth texture
- Add the pasta near the end of cooking so it does not turn mushy
- Let the soup rest for 5 minutes before serving so the flavors settle
Another favorite: Cuban Chicken Soup Recipe
Serving Suggestions
Soup Joumou is hearty enough to stand on its own as a full meal.
Still, a few sides turn it into a proper feast.
- Crusty bread for soaking up the broth
- A simple side of white rice for anyone who wants extra heartiness
- Fresh avocado slices to balance the richness
- A cold glass of tropical fruit juice to round out the meal
- Alongside Jamaican beef patties for a full Caribbean spread
Variations of Soup Joumou
Once you have made the classic version, it is fun to play with a few regional twists.
- Swap the beef for chicken thighs for a lighter, quicker version
- Use butternut squash if calabaza or kabocha is not available
- Add a splash of coconut milk for a slightly different, silkier finish
- Skip the pasta entirely and add extra root vegetables for a gluten-free bowl
- Stir in a handful of chopped spinach at the end for extra greens
Read Also: Black Bean Soup Recipe
Storage and Reheating
This soup keeps well, and honestly tastes even better the next day once the flavors have had time to meld.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in individual portions for up to 3 months, though the pasta softens slightly after thawing
- Reheat gently on the stovetop over medium-low heat, stirring occasionally
- Add a splash of broth or water when reheating, since the pasta absorbs liquid as it sits
- Avoid boiling leftovers hard, as this can break down the vegetables too much
This same low, gentle reheating trick works well for my beef bone broth soup too.
Nutritional Facts
These figures are an estimate per serving, based on 8 servings from the full recipe.
- Calories: about 340
- Protein: 24g
- Carbohydrates: 32g
- Fat: 13g
- Fiber: 5g
- Sodium: 690mg
- Sugar: 6g
You might also enjoy: Classic Lentil Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting incredible, this soup packs in a genuinely nourishing mix of ingredients.
Every component pulls its own weight nutritionally.
- Squash is rich in beta-carotene and vitamin A, which support eye and skin health
- Beef provides high-quality protein and iron for energy and muscle repair
- Cabbage is loaded with vitamin C and fiber for digestion
- Carrots and turnips add extra fiber along with a range of antioxidants
- Garlic and scallions offer natural compounds linked to immune support
The same nutrient-dense base shows up in my yellow split pea soup as well.
FAQs About Soup Joumou
1. What does joumou mean?
Joumou is the Haitian Creole word for squash or pumpkin. The soup gets its name directly from this main ingredient.
2. Can I make Soup Joumou without meat?
Yes, you can swap the beef for extra vegetables or plant-based protein and use vegetable broth instead.
It will not be the traditional version, but it still carries the same warm, comforting flavor base.
3. Why is Soup Joumou eaten on January 1st?
The soup was once forbidden to enslaved Haitians under French colonial rule.
When Haiti won its independence on January 1, 1804, Haitians began eating it that day as a symbol of freedom, and the tradition continues every year.
4. What can I use instead of calabaza squash?
Kabocha squash or butternut squash both work well as substitutes.
Either one will still give you that rich, golden, slightly sweet broth.
5. Can I make this soup in a slow cooker?
Yes, sear the meat first on the stovetop, then transfer everything except the pasta to a slow cooker on low for 6 to 7 hours.
Add the pasta during the last 20 minutes of cooking so it does not turn mushy.
Another favorite: Thai Chicken Soup Recipe
Soup Joumou (Haitian Independence Day Soup)
Ingredients
- 2 lbs beef chuck or short ribs about 900g, cut into 2-inch chunks
- 1 lb beef marrow bones about 450g, optional, for a richer broth
- 2 limes juiced, for cleaning the meat
- 2 lbs calabaza or kabocha squash about 900g, peeled and cubed
- 3 carrots medium, peeled and sliced
- 2 potatoes medium, peeled and cubed
- 1 malanga root taro, medium, peeled and cubed, optional
- 1 turnip medium, peeled and cubed
- 1 small green cabbage chopped
- 2 celery stalks sliced
- 1 large onion chopped
- 4 scallions chopped
- 6 garlic cloves minced
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme
- 1 whole scotch bonnet pepper left whole and uncut
- 1 green bell pepper chopped
- 2 tablespoons tomato paste
- 4 whole cloves
- 8 cups beef broth or water plus beef bouillon, about 1.9L
- 8 oz vermicelli or spaghetti about 225g, broken into short pieces
- 2 tablespoons vegetable oil
- salt to taste
- black pepper to taste
- crusty bread for soaking up the broth
- white rice for extra heartiness
- avocado fresh slices, to balance the richness
Equipment
- Large stockpot or Enameled Cast Iron Dutch Oven
- High-powered blender or food processor For making the epis seasoning paste
- Sharp chef’s knife
- Cutting board
- Ladle
- Colander
Method
- Place the beef chunks and marrow bones in a large bowl, pour the fresh lime juice over the meat, toss to coat, and let rest for 15 minutes. Rinse thoroughly under cold water, drain well, and season generously with salt and black pepper.
- Add the onion, garlic, scallions, parsley, thyme, and green bell pepper to a blender and blend into a smooth, bright green paste, adding a splash of water only if needed. Spoon about half the epis over the seasoned beef, rub it in well, and let marinate for at least 30 minutes or up to overnight.
- Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the marinated beef and marrow bones and sear on all sides until deeply browned, about 8 minutes. Stir in the tomato paste and whole cloves and cook for 1 minute until fragrant.
- Pour in the beef broth, add the whole scotch bonnet pepper, cover, and simmer over low heat for 1 hour and 30 minutes, until the beef is fork-tender.
- While the beef simmers, place the cubed calabaza or kabocha squash in a separate pot, cover with water, and boil for 20 to 25 minutes until completely soft. Drain and blend with a ladle of its cooking liquid until perfectly smooth; set aside.
- Once the beef is tender, remove and discard the whole scotch bonnet pepper. Stir the squash puree into the pot, then add the carrots, potatoes, turnip, malanga, and celery. Stir in the remaining epis paste and simmer uncovered for 20 minutes, until the vegetables begin to soften.
- Add the chopped cabbage to the pot and stir to combine. Break the vermicelli or spaghetti into short 1-inch pieces and add to the soup. Simmer for another 10 to 12 minutes, stirring occasionally, until the pasta and remaining vegetables are fully cooked.
- Taste the broth and adjust the seasoning with more salt and black pepper as needed. Ladle the hot soup into bowls, making sure each one gets a good mix of beef, vegetables, and pasta, and serve immediately.
Nutrition
Notes
- Keep the scotch bonnet pepper whole so you control the heat, then discard it before serving.
- Do not skip the lime marinade on the beef—it removes any strong odor and tenderizes the meat.
- Blend the squash completely smooth for that classic silky broth texture.
- Add the pasta near the end of cooking so it does not turn mushy.
- Let the soup rest for 5 minutes before serving so the flavors settle.
- Swap the beef for chicken thighs for a lighter, quicker version.
- Use butternut squash if calabaza or kabocha is not available.
- Add a splash of coconut milk for a slightly different, silkier finish.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months—the pasta softens slightly after thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Soup Joumou is more than a bowl of soup.
It is a taste of history, resilience, and celebration that has been passed down for over two hundred years.
I hope this pot brings as much warmth to your table as it has to mine.
If you try this recipe, I would love to hear how it turned out.
Drop a comment below or share a photo, and pass this recipe along to anyone who could use a little more warmth in their kitchen.
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- Chicken Soup Recipe
- Ham and Split Pea Soup Recipe
- Red Lentil Soup Recipe
- Cabbage Soup Recipe
- White Bean Soup Recipe
