Soup Joumou Recipe: Soup Joumou isn’t just a hearty bowl of comfort—it’s a powerful symbol of freedom and resilience for the Haitian people. This iconic dish is deeply tied to Haiti’s independence, celebrated every January 1st. Why? Because during French colonial rule, enslaved Haitians were forbidden from eating this rich, pumpkin-based soup—considered a delicacy for the French elite. But on January 1, 1804, after successfully overthrowing French rule and becoming the first Black republic to win independence, Haitians served up this once-taboo soup as an act of defiance and pride.
To this day, families across Haiti and in the Haitian diaspora prepare Soup Joumou to commemorate that historic victory. It’s not just about feeding the body; it feeds the soul and reminds everyone of the strength, unity, and heritage of the Haitian people. That’s why every bite is steeped in meaning—and it’s also why you should approach this recipe with a bit of reverence.
This soup is more than a meal. It’s a story passed down from generation to generation. And once you learn how to make it, you’ll be part of that story too.
Why This Soup is So Special in Haitian Culture
You might wonder, “Isn’t it just pumpkin soup?” Not even close.
Soup Joumou is a culinary celebration of freedom, bursting with layers of flavor, fresh ingredients, and cultural history. It combines tender meat (usually beef), squash or pumpkin purée, carrots, cabbage, potatoes, pasta, and a medley of spices and herbs that blend into a rich, golden broth. Every Haitian household has its own twist on the recipe, often passed down through generations like a treasured heirloom.
It’s usually served on New Year’s Day, but some families make it on special occasions throughout the year. The act of gathering around a big pot, stirring slowly, tasting as it simmers—it’s a bonding ritual. It’s a moment to honor ancestors, celebrate togetherness, and look forward to the year ahead with hope and strength.
If you’ve never made it before, prepare to be blown away. If you grew up with it, this guide will help you perfect it.
Ingredients You’ll Need
Vegetables and Herbs
Soup Joumou is a veggie lover’s dream. You’ll need a colorful mix of fresh produce that creates layers of taste, texture, and nutrition. Here’s what to gather:
- Calabaza squash or pumpkin (about 2–3 pounds, peeled and cubed)
- Carrots (3–4, sliced)
- Potatoes (2–3 medium, peeled and cubed)
- Turnips (1–2, peeled and diced)
- Cabbage (half a head, chopped)
- Leeks (1, chopped)
- Celery stalks (2–3, chopped)
- Scallions/Green onions (2–3, chopped)
- Parsley (a handful, tied into a bundle or chopped)
- Garlic cloves (6–8, minced)
- Onions (1–2, diced)
This base of ingredients builds the heart of the soup—earthy, sweet, and a little peppery. Always choose fresh produce. It makes a world of difference.
Proteins and Broth Essentials
The traditional Soup Joumou includes meat—usually beef—slow-cooked until tender. Here’s what you’ll need:
- Beef stew meat (2 pounds, cubed – chuck or shank are great)
- Beef bones or marrow bones (optional but adds rich depth)
- Lime or vinegar (for cleaning the meat)
- Water or homemade beef broth (8–10 cups)
Some cooks like to use oxtail or even goat for added richness. If you’re looking for a vegetarian version, skip the meat and use a robust veggie broth instead.
Spices and Seasonings
The flavor in Soup Joumou comes alive with spices and aromatics. Here are the staples:
- Thyme (1–2 tsp dried or a few fresh sprigs)
- Cloves (4–6 whole cloves)
- Black pepper (1 tsp or to taste)
- Haitian Epis (green seasoning blend) – optional but highly recommended
- Bouillon cubes or Maggi seasoning – optional, use in moderation
- Salt (to taste)
- Scotch bonnet or habanero pepper (1, whole – for subtle heat without making it too spicy)
Want to level up your game? Learn to make your own Epis—a blend of peppers, onions, garlic, and herbs blended with oil that adds a bold Haitian flavor punch.
Optional Add-Ins for Extra Flavor
Customize your soup with these optional but flavorful extras:
- Pasta – elbow macaroni or rigatoni (1–2 cups)
- Butter or olive oil (1–2 tbsp)
- Bell peppers – for a sweeter veggie note
- Ginger – adds warmth and depth if you want to try something different
Each household does it a little differently. Feel free to explore and adjust the flavor profile to your liking, but always stay close to the soul of the dish.
Tools and Equipment You’ll Need
Basic Kitchen Tools
Soup Joumou requires a little prep and a lot of love. You’ll need these basic tools:
- Cutting board and sharp knife – for chopping all those fresh veggies
- Large mixing bowls – for marinating and organizing your ingredients
- Blender or immersion blender – to puree the squash into a silky base
- Measuring cups and spoons – essential for seasoning accurately
Make sure everything is clean and ready to go before you begin. Mise en place is key!
Recommended Cookware
This is a big soup, and it cooks for a while. Here’s what you’ll need:
- Large stockpot or Dutch oven (8–10 quarts minimum)
- Wooden spoon or ladle – to stir as the magic happens
- Skillet or sauté pan – to sear your meat before simmering
- Strainer or slotted spoon – helpful if removing aromatics like cloves
The bigger the pot, the better. You want room to build flavor without worrying about it boiling over.
Preparing the Ingredients
Cleaning and Chopping the Vegetables
Start with fresh, washed vegetables. Peel your squash, potatoes, and carrots. Cut everything into bite-sized pieces so they cook evenly and quickly absorb flavor. Leeks and celery need a good rinse to remove any hidden dirt. Set everything aside in separate bowls—you’ll add them at different stages.
Prepping the Meat
Beef is the backbone of traditional Soup Joumou. Rinse the meat with lime or vinegar and cold water—a Haitian tradition for freshness and flavor. Then season it well with salt, pepper, garlic, onions, and a touch of Epis if you have it. Let it marinate for at least 30 minutes (longer is better).
For best results, sear the meat before adding it to the soup. It locks in flavor and gives the broth a richer base.
Blending or Pureeing the Squash
This is what gives Soup Joumou its iconic golden color and velvety texture. Boil or steam the squash until it’s fork-tender, then puree it with some of the broth or water. You want it smooth and creamy. This will be added early in the cooking process and simmered with the other ingredients to develop a robust flavor.
Step-by-Step Guide to Making Soup Joumou
Step 1 – Marinate and Sear the Meat
Start by preparing your protein — traditionally beef shank or stew beef is used for Soup Joumou. In a large bowl, season 2 pounds of cubed beef with salt, black pepper, garlic, scallions, thyme, lime juice, and a dash of vinegar. Let it marinate for at least 30 minutes (or overnight for richer flavor). Heat oil in a large pot and sear the meat on all sides until browned. This step locks in flavor and builds a delicious base for your soup. Once browned, set the meat aside but keep all the flavorful bits in the pot — that’s pure gold.
Step 2 – Cook the Squash and Make the Base
In a separate pot, boil 2–3 cups of peeled and cubed kabocha squash (or butternut squash) until tender, about 10–15 minutes. Drain and transfer it to a blender with 1–2 cups of the cooking water, blending until smooth to form a vibrant, creamy purée. Return your seared beef to the large pot, then pour in the squash purée along with 6–8 cups of beef or vegetable broth. This creates the rich, silky base that gives Soup Joumou its signature golden color and velvety texture.
Step 3 – Combine Ingredients and Simmer
Add your aromatics and vegetables to the pot — chopped onions, leeks, carrots, turnips, celery, and parsley are traditional. Stir in tomato paste, Scotch bonnet pepper (for heat), and thyme sprigs. Cover the pot and let it simmer gently for 1–1½ hours, stirring occasionally. During this time, the meat becomes tender, and the flavors meld beautifully. If the soup gets too thick, add a bit more broth or water to reach your desired consistency.
Step 4 – Add Pasta and Final Seasoning
About 15 minutes before serving, stir in ½ cup of small pasta (like elbow macaroni or rigatoni) and 1 peeled, diced potato. Let them cook until soft and fully incorporated. Season to taste with salt, pepper, and a hint of lime juice or hot sauce for balance. The soup should be hearty but not overly thick — rich enough to coat a spoon but still brothy.
Step 5 – Finishing Touches and Taste Test
Once everything is cooked and the meat is melt-in-your-mouth tender, remove the Scotch bonnet pepper and herb stems. Give the soup a final taste — it should be savory, slightly spicy, and deeply comforting. Adjust seasoning if needed.
Serve your Soup Joumou hot with a slice of crusty bread or Haitian rolls. More than just a meal, this soup is a symbol of freedom and resilience — traditionally enjoyed every January 1st to celebrate Haitian Independence Day. Golden, fragrant, and bursting with history, Soup Joumou is truly food for the soul.
Tips for Making the Perfect Soup Joumou
Flavor Enhancing Techniques
Want to take your Soup Joumou to the next level? Here are a few pro tips that can make a big difference:
- Use Homemade Stock: Whether beef or vegetable, a homemade stock gives your soup a richer, more complex flavor than store-bought broth.
- Don’t Skip the Marination: This step isn’t just traditional—it infuses your beef with deep flavor and ensures the seasoning penetrates every bite.
- Add Vegetables in Stages: To prevent overcooking, add denser veggies like potatoes and carrots first, then cabbage and leeks later.
- Don’t Overcook the Pasta: It should be just tender when the soup finishes—remember, it’ll soften more as it sits.
- Finish with Fresh Herbs: A sprinkle of fresh parsley or a drizzle of olive oil right before serving adds brightness.
Common Mistakes to Avoid
Even experienced cooks can make mistakes—don’t let them ruin your pot of Joumou:
- Using Canned Pumpkin: Authentic Soup Joumou needs fresh squash or pumpkin. Canned puree lacks the natural sweetness and texture.
- Overloading with Pasta: It’s tempting, but too much pasta can turn your soup into a mushy stew.
- Skipping the Simmer Time: This isn’t a fast soup. Give it time to develop depth.
- Using Spicy Peppers the Wrong Way: Don’t cut the scotch bonnet unless you want a very spicy soup. Leave it whole to infuse flavor without overwhelming heat.
- Not Tasting as You Go: Soup Joumou is all about balance. Keep tasting and adjusting to your liking.
Remember, this dish is about love, heritage, and patience. Don’t rush it—and don’t forget to enjoy the process.
Serving Suggestions
Best Side Dishes
While Soup Joumou is hearty enough to stand alone, pairing it with a few classic Haitian side dishes can elevate your experience. Here are some ideas:
- Pain Haitien (Haitian Bread) – perfect for dipping into the rich broth.
- Fried plantains (Banan Peze) – crispy, salty, and a great contrast to the soup’s softness.
- Avocado slices – creamy and cooling, a perfect match for warm, spiced soup.
- Pikliz – this spicy Haitian slaw made with cabbage, carrots, and vinegar adds crunch and heat.
You don’t need sides, but if you’re hosting, they’re a great way to make the meal feel complete.
How to Present It Traditionally
Traditionally, Soup Joumou is served in deep bowls with a ladle full of broth, vegetables, and meat in each serving. It’s a meal that invites togetherness, so it’s often placed in the center of the table in a large pot or tureen.
Don’t forget to pass around extra lime wedges and maybe a side of Pikliz for the bold. And remember, on New Year’s Day, the soup isn’t just served—it’s celebrated.
How to Store and Reheat Leftovers
Storage Tips
Made a huge pot of Soup Joumou and don’t know what to do with the leftovers? You’re in luck—this soup tastes even better the next day. But you need to store it properly to preserve its flavor and texture.
Here’s how to do it right:
- Cool It Down Quickly: Don’t leave the soup sitting out for hours. Let it cool to room temperature (no more than 2 hours), then transfer to containers.
- Use Airtight Containers: Store in BPA-free plastic or glass containers with tight-fitting lids. If you’re storing a large batch, divide it into smaller portions for easier reheating.
- Label & Date: Mark your containers with the date. Properly stored, Soup Joumou will last 4–5 days in the refrigerator.
- Freeze for Later: Want to save some for the next celebration? You can freeze Soup Joumou for up to 3 months. Just skip the pasta if you’re planning to freeze—it can get mushy when thawed. Add fresh pasta when reheating instead.
Make sure there’s enough liquid covering the solids when freezing. This helps prevent freezer burn and keeps the soup tasting fresh.
Reheating Without Losing Flavor
Reheating Soup Joumou is easy—but don’t just nuke it in the microwave and call it a day. Follow these tips for best results:
- Stovetop Method: Pour the soup into a pot and reheat over medium heat. Stir frequently to prevent sticking. Add a splash of water or broth if it’s too thick.
- Microwave Method: Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between. Again, add a little liquid if needed.
- Reheat Only What You Need: Avoid reheating the entire batch multiple times. Instead, take out just enough for your meal.
If the soup thickened up in the fridge (which it likely will), that’s normal. Just loosen it up with broth or water. The flavors will still be incredible—maybe even better than Day 1!
Nutritional Value of Soup Joumou
Key Health Benefits
Soup Joumou isn’t just delicious—it’s packed with nutrients that nourish your body. Thanks to its mix of vegetables, lean meat, and spices, this dish is a powerhouse of vitamins, minerals, and fiber. Here’s a breakdown of its key health benefits:
- Rich in Vitamins A & C: Thanks to pumpkin, carrots, and peppers, this soup boosts immunity and supports eye health.
- High in Iron & Protein: The beef provides essential protein for muscle repair and iron for energy and circulation.
- Gut-Friendly Fiber: All those root veggies and cabbage provide fiber, which promotes digestion and satiety.
- Anti-Inflammatory Properties: Garlic, thyme, and parsley are natural anti-inflammatories that also enhance flavor.
Plus, you control the salt and spice, making it easy to tailor to your health needs. Want it lower fat? Use leaner beef or go plant-based. Want more veggies? Toss ‘em in!
Macronutrient Breakdown
Here’s an estimated breakdown per serving (1.5–2 cups):
| Nutrient | Approx. Amount |
|---|---|
| Calories | 250–400 kcal |
| Protein | 15–25g |
| Carbohydrates | 20–35g |
| Fat | 10–18g |
| Fiber | 4–6g |
| Sugar | 5–8g (natural) |
| Sodium | 500–900mg (varies) |
These numbers can vary based on ingredients and portion size, but Soup Joumou is generally a well-balanced, satisfying, and wholesome meal. It’s a delicious way to start the new year with your body and your spirit in mind.
Variations of Soup Joumou
Vegetarian or Vegan Options
You don’t have to eat meat to enjoy Soup Joumou. There are plenty of ways to make it vegetarian or vegan without sacrificing flavor. Here’s how:
- Replace Meat with Beans: Chickpeas or kidney beans add protein and texture.
- Use Vegetable Broth: A rich, homemade veggie broth gives the soup depth.
- Add More Veggies: Sweet potatoes, zucchini, mushrooms, and corn are great additions.
- Epis Without Meat: Just skip the meat-based seasoning—herbs, garlic, and peppers still pack a punch.
And don’t worry—Haitian roots run deep in the vegetables too. Many families make a meat-free version during fasting or when simply craving a lighter dish.
Regional Twists Across Haiti
Just like any national dish, Soup Joumou has countless regional variations across Haiti. Here are a few:
- Northern Style: Includes dumplings or root vegetables like malanga and yuca.
- Southern Style: More herbs and a heavier use of Epis and cloves.
- Diaspora Variations: Haitian families living abroad often adapt the recipe based on available ingredients—like using butternut squash instead of calabaza.
No matter the variation, one thing remains consistent: Soup Joumou is made with love and pride. Whether you’re making it in Port-au-Prince or Paris, it’s still the same symbol of liberty.
The Role of Soup Joumou in Haitian New Year Celebrations
Symbolism and Unity
On January 1st, Haiti doesn’t just celebrate a new calendar year—it celebrates freedom. And Soup Joumou is at the center of it all. This is the day when Haitian families everywhere, from the hills of Cap-Haïtien to the heart of Miami, prepare big pots of this sacred soup to honor their ancestors’ fight for independence.
Sharing Soup Joumou on this day is like waving the Haitian flag with every spoonful. It’s a meal that unites a people through memory, pride, and shared heritage. Families gather, elders tell stories, and every bite serves as a reminder of a past conquered and a future still full of promise.
It’s not just breakfast, lunch, or dinner. It’s a ceremony.
How Families Celebrate Together
The process of making Soup Joumou is often a communal event. You’ll see:
- Grandmothers chopping squash with grandchildren
- Aunts stirring the pot while uncles tell stories
- Kids setting the table and sneaking tastes
- Friends and neighbors dropping by with their own bowls
It’s a party in the kitchen and the dining room. Some families even hand out bowls to neighbors or the homeless—sharing the freedom they’re commemorating.
In some homes, you’ll even find a little rum, a little music, and a lot of laughter. Because if there’s one thing Haitians know how to do—it’s celebrate life, resilience, and freedom.
FAQs about Soup Joumou Recipe
Can I freeze Soup Joumou?
Yes! Just cool it completely before storing in airtight containers. Skip the pasta before freezing—it tends to get mushy. Add fresh pasta when reheating.
What meat is traditionally used in Soup Joumou?
Beef—usually stew beef or oxtail—is traditional. Some families also use goat or pork depending on preference or availability.
Is Soup Joumou spicy?
It can be, depending on whether the scotch bonnet pepper bursts during cooking. Leave it whole for flavor without heat, or slice it if you want a spicy kick.
How long does it take to make Soup Joumou?
Expect to spend about 2.5 to 3.5 hours total—between prepping, simmering, and layering flavors. It’s a labor of love.
Can I make it in an Instant Pot or slow cooker?
Yes! Use the sauté setting to sear the meat, then switch to pressure cook or slow cook for the simmering phase. Add pasta at the end separately to avoid overcooking.
Conclusion
Soup Joumou isn’t just a recipe—it’s a revolutionary act preserved in a pot. Passed down through generations, it symbolizes a nation’s strength, triumph, and enduring spirit. Whether you’re making it for the first time or the fiftieth, the care, patience, and pride you put into each step matter.
From marinating meat with love to stirring in your memories along with the squash, every ingredient is more than flavor—it’s history. This soup tells a story that began in 1804 and continues every time someone says, “Pass me another bowl.”
So go ahead—make it. Share it. Celebrate it. Because Soup Joumou is not just a taste of Haiti, it’s the soul of Haiti.
