📝 About This Recipe
Soup Joumou is more than just a meal; it is a profound symbol of Haitian independence and resilience, traditionally served on January 1st to celebrate freedom from colonial rule. This silky, vibrant squash soup is enriched with tender beef, hearty root vegetables, and aromatic Caribbean spices, creating a complex balance of savory, sweet, and spicy notes. Every spoonful tells a story of triumph, making it a deeply comforting and culturally significant masterpiece that warms both the body and the spirit.
🥗 Ingredients
The Meat and Marinade (Epis)
- 2 pounds Beef chuck or stew meat (cut into 1-inch cubes)
- 2 tablespoons Lime juice (for cleaning and marinating the meat)
- 1/2 cup Haitian Epis (Seasoning base) (blend of scallions, garlic, parsley, bell peppers, and oil)
- 1 teaspoon Salt and Black Pepper (or to taste)
The Soup Base
- 2 pounds Calabaza squash (peeled, deseeded, and cubed; butternut squash is a good substitute)
- 8 cups Beef broth (low sodium preferred)
- 2 tablespoons Vegetable oil
Vegetables and Aromatics
- 2 medium Carrots (sliced into rounds)
- 2 cups Malanga or Yukon Gold Potatoes (peeled and cubed)
- 1/2 head Cabbage (roughly chopped)
- 2 stalks Celery (chopped)
- 1 small Onion (finely chopped)
- 1 whole Scotch Bonnet pepper (do not cut; keep whole for flavor without intense heat)
- 3-4 whole Cloves (pushed into a piece of onion or floating)
- 3 stems Thyme sprigs (fresh)
The Finish
- 1 cup Rigatoni or Macaroni pasta (uncooked)
- 1/4 cup Parsley (freshly chopped for garnish)
👨🍳 Instructions
-
1
Clean the beef by rubbing it with lime juice and rinsing with cold water. Pat dry and place in a bowl.
-
2
Marinate the beef with the Haitian Epis, salt, and pepper. Let it sit for at least 30 minutes, or ideally overnight in the refrigerator for deeper flavor.
-
3
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides for about 8-10 minutes.
-
4
Add 2 cups of the beef broth to the pot, cover, and simmer the meat for 40-45 minutes until tender.
-
5
While the meat simmers, boil the cubed squash in a separate pot with 4 cups of water or broth until very soft (about 15-20 minutes).
-
6
Drain the squash (reserving the liquid) and blend the flesh in a blender or food processor until completely smooth. Set aside.
-
7
Once the meat is tender, pour the blended squash puree into the large pot with the meat. Add the remaining beef broth and the squash cooking liquid.
-
8
Bring the mixture to a gentle boil. Stir in the carrots, potatoes (or malanga), cabbage, celery, and chopped onion.
-
9
Add the whole Scotch Bonnet pepper, thyme sprigs, and cloves. Reduce heat to medium-low and simmer for 20 minutes.
-
10
Add the pasta directly into the soup. Continue to simmer for another 10-12 minutes until the pasta and root vegetables are tender.
-
11
Taste the soup. Adjust salt, pepper, or add a squeeze of lime juice if needed to brighten the flavors.
-
12
Remove the whole Scotch Bonnet pepper and thyme stems before serving. Ensure the pepper hasn't burst to keep the heat manageable.
💡 Chef's Tips
Traditional Haitian Epis is the secret; if you don't have it, blend garlic, scallions, parsley, and oil to make a quick version. Be very careful not to burst the Scotch Bonnet pepper while stirring, or the soup will become extremely spicy. If the soup is too thick, add a little more broth or water; it should be creamy but pourable. For the most authentic flavor, use Calabaza squash (West Indian Pumpkin) found in Latin or Caribbean markets. Let the soup sit for 10 minutes after cooking; the flavors meld and the texture thickens beautifully.
🍽️ Serving Suggestions
Serve hot with thick slices of crusty Haitian bread or French baguette for dipping. Pair with a side of white rice if you want an even heartier meal. A glass of cold ginger tea or a light Caribbean lager balances the richness of the squash. Garnish with extra fresh parsley and a drizzle of olive oil for a gourmet touch. Traditionally served on New Year's Day, but makes a perfect Sunday family dinner.