A rich, hearty, and flavorful pumpkin-based soup, Soup Joumou is a culinary symbol of Haitian independence. Traditionally enjoyed on New Year’s Day, this beef and vegetable stew embodies resilience and freedom, recognized globally for its cultural significance.
Soup Joumou: Haiti's Freedom Stew
A rich, hearty, and flavorful pumpkin-based soup, Soup Joumou is a culinary symbol of Haitian independence. Traditionally enjoyed on New Year's Day, this beef and vegetable stew embodies resilience and freedom, recognized globally for its cultural significance.
Ingredients
- 2 lb beef stew meat cut into 1-inch cubes
- 4 cup water or beef broth
- 1 medium pumpkin or butternut squash peeled
- 1 large onion chopped
- 4 cloves garlic minced
- 2 stalks celery chopped
- 2 large carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 1/2 small cabbage shredded
- 1 medium bell pepper any color
- 1/2 cup macaroni or vermicelli pasta
- 2 tbsp Haitian Epis or a blend of thyme
- 2 tbsp olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1 whole Scotch bonnet pepper optional
- 1/2 cup chopped fresh parsley for garnish
Instructions
- Clean the beef cubes thoroughly with lime juice and water. Pat dry. Marinate with 1 tbsp Epis, salt, and pepper for at least 30 minutes, or overnight in the fridge.
- In a large pot, heat olive oil over medium-high heat. Brown the marinated beef on all sides. Add onion, garlic, celery, and bell pepper, sautéing until softened, about 5-7 minutes.
- Add the remaining Epis (if using prepared), water or broth, and the whole Scotch bonnet pepper (if using). Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- Meanwhile, boil the cubed pumpkin/squash in a separate pot with enough water to cover until very tender. Drain the water (reserve some) and mash the pumpkin until smooth.
- Add the mashed pumpkin, carrots, and potatoes to the beef stew. Cook for 20-25 minutes, or until vegetables are tender. Stir in the shredded cabbage and macaroni/vermicelli pasta.
- Continue cooking for about 10-15 minutes, or until the pasta is al dente and the cabbage is tender. Remove the Scotch bonnet pepper carefully if used.
- Stir in fresh lime juice and adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving hot.
Notes
For a vegetarian version, omit the beef and use vegetable broth. Adjust the spice level by adding more or less Scotch bonnet pepper. Fresh lime juice at the end brightens all the flavors. Serve hot with crusty bread.
