Haitian Soup Joumou Recipe | Danie Restaurant

Soup Joumou is a traditional Haitian pumpkin soup with beef, vegetables, pasta, and aromatic spices, celebrated as a symbol of freedom and resilience.

Ingredients

For the Epis Seasoning Base

• 1 cup chopped scallions
• 1/2 cup fresh parsley
• 1/3 cup each green, red, and yellow bell peppers
• 1/4 cup yellow onion
• 1/2 teaspoon fresh thyme
• 6 garlic cloves
• 2 tablespoons olive oil

For the Soup

• 2 lbs beef stew meat
• 1 medium butternut or calabaza squash
• 2 medium potatoes
• 2 medium carrots
• 1 small turnip optional
• 2 1/2 cups green cabbage
• 1 celery stalk
• 1 medium leek
• 1 cup rigatoni or macaroni
• 1 Scotch bonnet pepper optional
• 8 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1/2 tablespoon salt
• 1 sprig parsley
• 1 sprig thyme
• 1 tablespoon vinegar
• Juice of 1 lime
• 2 tablespoons unsalted butter

Instructions

1. Prepare the Epis: Blend scallions, parsley, bell peppers, onion, thyme, garlic, and olive oil into a smooth paste. Reserve 1 cup for the soup.
2. Clean and Marinate the Beef: Rinse beef, rub with lime juice and vinegar. Drain and coat with 1 cup epis, 2 tablespoons olive oil, and seasoned salt. Marinate at least 30 minutes or overnight.
3. Cook the Squash: Boil or steam squash until fork tender, then blend into a smooth puree. Set aside.
4. Brown the Beef: Heat olive oil in a large pot over medium high heat. Brown marinated beef on all sides for 5 to 7 minutes. Remove and set aside.
5. Build the Soup Base: In the same pot, saute onions, leeks, garlic, and celery until fragrant. Add remaining epis, half the spices, and Scotch bonnet pepper. Stir 1 to 2 minutes.
6. Combine Ingredients: Add beef back to pot with broth, squash puree, carrots, potatoes, turnip, and cabbage. Bring to a gentle boil, then reduce heat and simmer 30 to 40 minutes until vegetables are tender.
7. Add Pasta: Stir in rigatoni or macaroni and cook until al dente, about 10 to 12 minutes. Adjust thickness with additional broth if needed.
8. Final Seasoning and Garnish: Remove Scotch bonnet and herb sprigs. Stir in butter, fresh parsley, and adjust salt and pepper to taste. Serve hot with crusty bread or fried plantains.