Go Back
–+ servings
A bowl of Haitian soup joumou with pumpkin broth, beef, cabbage, carrots, potatoes, pasta, and herbs.

Haitian Soup Joumou (Pumpkin Soup)

No ratings yet
A rich Haitian pumpkin soup with tender beef, cabbage, carrots, potatoes, pasta, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Haitian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Marinade
  • 2 lb beef chuck cut into chunks
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
Soup
  • 6 cups beef stock
  • 4 cups pumpkin puree or cooked squash
  • 2 carrots sliced
  • 2 potatoes peeled and cubed
  • 2 cups green cabbage shredded
  • 2 celery stalks sliced
  • 1 cup small pasta such as ditalini
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 scallions sliced

Equipment

  • Large stockpot
  • Blender
  • Cutting board
  • Ladle

Method
 

Marinate and Cook the Beef:
  1. Toss the beef with lime juice, salt, and pepper. Let it stand for 30 minutes.
  2. 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:
  1. 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.
  2. Simmer until the vegetables are nearly tender. Add the cabbage and pasta and cook until both are tender.
Serve:
  1. Stir in the scallions, taste for seasoning, and ladle the soup into warm bowls.

Nutrition

Calories: 420kcalCarbohydrates: 42gProtein: 33gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 870mgFiber: 7gSugar: 9g

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.