Soup joumou is Haiti’s celebrated pumpkin soup, a rich and comforting bowl filled with beef, vegetables, pasta, and fragrant herbs.
Marinate and simmer the beef until tender, blend the pumpkin into a smooth golden base, then add the vegetables and pasta so each component keeps its texture.
Cook the pasta separately if you expect leftovers. It will not soak up as much broth in the refrigerator and the soup will reheat more cleanly.
Serving Suggestions
Serve with crusty bread, pikliz, or avocado. Soup joumou is hearty enough for a complete meal and tastes even better the next day.
Recipe Notes
Refrigerate for up to four days or freeze the broth and beef without the pasta for up to three months.
Haitian Soup Joumou (Pumpkin Soup)
A rich Haitian pumpkin soup with tender beef, cabbage, carrots, potatoes, pasta, and aromatic herbs.
Ingredients
Equipment
Method
Marinate and Cook the Beef:
- Toss the beef with lime juice, salt, and pepper. Let it stand for 30 minutes.
- Brown the beef in oil in a large stockpot. Add enough water to cover, bring to a simmer, and cook until tender, about 60 minutes.
Build the Soup:
- Blend the pumpkin puree with 2 cups of the stock until smooth, then add it to the pot with the remaining stock, onion, garlic, carrots, potatoes, and celery.
- Simmer until the vegetables are nearly tender. Add the cabbage and pasta and cook until both are tender.
Serve:
- Stir in the scallions, taste for seasoning, and ladle the soup into warm bowls.
Nutrition
Notes
- A few sprigs of thyme or parsley can be simmered with the broth and removed before serving.
- The soup should be thick but pourable; add stock if it becomes too dense.
