Soup Joumou

Soup Joumou (Haitian Pumpkin Soup)

A hearty, aromatic soup of beef, calabaza squash, vegetables and pasta, traditionally served on January 1st to mark Haitian Independence Day. The squash gives the broth its signature colour and subtle sweetness.

Prep

25 min

Cook

150 min

Total

175 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) beef chuck, cut into 5 cm (2 in) cubes, shank or stewing beef also work
• •1.5 kg (3 lb) calabaza (joumou) squash, peeled and cubed, kabocha or butternut is the closest widely available substitute
• •120 g (4 oz) pasta (spaghetti or vermicelli), broken into 5 cm pieces
• •1/2 small head green cabbage, roughly chopped
• •2 large carrots, sliced
• •1 large celery rib, chopped
• •1 medium turnip, peeled and cubed, optional but traditional
• •1 large onion, chopped
• •4 cloves garlic, minced
• •60 ml (1/4 cup) épis (Haitian herb paste), see below; substitute green seasoning if needed
• •30 g (2 tbsp) butter
• •1 whole Scotch bonnet or habanero pepper, left whole for flavour, removed before serving; adjust to taste
• •5 g (1 tsp) salt, plus more to taste
• •2 g (1 tsp) black pepper
• •1 whole clove
• •1 L (about 4 cups) water or unsalted beef stock
• •15 ml (1 tbsp) fresh lime juice, to finish
• •30 g (1/4 cup) fresh parsley, chopped, to garnish

Steps

1. 1 Rinse the beef cubes under cold water. Place in a large heavy pot, cover with cold water and bring to a boil. Boil hard for 5 minutes, then drain and rinse the meat; discard the water. This removes impurities and gives a cleaner broth.
2. 2 Return the parboiled beef to the pot with 1 L (4 cups) fresh water or stock, the chopped onion, garlic, épis, clove, salt, black pepper and the whole Scotch bonnet. Bring to a boil, then reduce to a gentle simmer. Skim any foam that rises. Cover partially and simmer for 90 minutes, or until the beef is fork-tender.
3. 3 Add the cubed calabaza squash, carrots, turnip, celery and cabbage. Continue to simmer, covered, for 25-35 minutes, until the squash is very soft and beginning to break apart.
4. 4 Remove about one-third of the cooked squash with a slotted spoon and mash it roughly with a fork or blend until smooth, then return it to the pot. This thickens the soup and deepens the colour. Simmer 5 more minutes.
5. 5 Bring the soup back up to a brisk boil. Drop in the broken pasta and cook for 8-10 minutes, until the pasta is just tender (it will keep softening in the hot broth).
6. 6 Remove the whole Scotch bonnet. Stir in the butter and lime juice. Taste and adjust salt and pepper.
7. 7 Ladle into bowls and garnish with chopped parsley. Serve hot. Doneness cue: the beef should pull apart easily with a spoon and read at least 85°C (185°F) internally; the squash should be completely tender.