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Soup Joumou Recipe

Soup Joumou (Haitian Independence Day Soup)

iamwinfred
Soup Joumou is the golden, deeply savory pumpkin and beef soup that Haitians have eaten to celebrate freedom since January 1, 1804. This recipe layers tender beef, silky squash, and a mix of hearty root vegetables into one pot of pure comfort. The squash melts into the broth, giving it a naturally creamy body without any dairy, while the epis seasoning base adds layers of herby, garlicky flavor in every spoonful.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Main Course, Soup
Cuisine African, Caribbean
Servings 8 servings
Calories 340 kcal

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

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

For Serving (optional)

  • crusty bread for soaking up the broth
  • white rice for extra heartiness
  • avocado fresh slices, to balance the richness

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 340kcalCarbohydrates: 32gProtein: 24gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 690mgPotassium: 820mgFiber: 5gSugar: 6gVitamin A: 35IUVitamin C: 45mgCalcium: 8mgIron: 15mg
Keyword caribbean soup recipe, creamy squash soup, haitian soup joumou, independence day soup, pumpkin beef soup
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