Soup Joumou
Soup Joumou is a traditional Haitian pumpkin soup, historically eaten on New Year's Day to celebrate independence. This hearty and flavorful soup features tender beef, pasta, root vegetables, and a vibrant pumpkin broth.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 618 kcal
Allergen information: may contain celery, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 pcslime, juiced
- 1 tbspsalt
- 0.5 tspblack pepper
- 4 clovegarlic, minced
- 1 pcsscotch bonnet pepper, whole, stemmed
- 1 pcsyellow onion, chopped
- 2 pcscelery stalk, chopped
- 2 pcscarrot, peeled and sliced
- 1 pcsbell pepper, chopped
- 2 tbsptomato paste
- 2 cupwater
- 600 gbutternut squash, peeled, seeded, and cubed
- 2 pcspotato, peeled and cubed
- 1 pcsturnip, peeled and cubed
- 200 gcabbage, shredded
- 100 gmacaroni
- 2 tbspvegetable oil
garnish
- 0.25 cupfresh parsley, chopped
Equipment
blender · large pot · dutch oven · knife · cutting board
The method
Step by step
- 1
Rinse the beef stew meat thoroughly and place it in a bowl.
Cook’s note: Rinsing removes impurities and excess blood.
- 2
Add the lime juice, salt, and black pepper to the beef.
- 3
Mix well and let the beef marinate for at least 30 minutes, or longer in the refrigerator.
About 30 min
Cook’s note: Marinating helps tenderize the meat and infuse flavor.
- 4
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
About 2 min
- 5
Add the marinated beef to the pot and sear on all sides until browned.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
- 6
Stir in the garlic, yellow onion, celery, and bell pepper, and cook until softened, about 5-7 minutes.
About 7 min
- 7
Add the tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
- 8
Pour in the water and bring the mixture to a boil.
About 5 min
- 9
Reduce the heat to low, add the whole scotch bonnet pepper, cover, and simmer for 1 hour, or until the beef is tender.
About 1 hr
Cook’s note: Do not break the scotch bonnet pepper if you prefer less heat.
- 10
Remove the scotch bonnet pepper from the pot and discard it.
- 11
Add the butternut squash, potato, turnip, and carrot to the pot.
- 12
Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are very tender.
About 45 min
- 13
Carefully remove about half of the cooked butternut squash and blend it with a little broth until smooth.
About 5 min
Cook’s note: This step makes the soup creamy without adding dairy.
- 14
Return the blended squash puree to the pot and stir well.
- 15
Add the cabbage and macaroni to the soup.
- 16
Cook for an additional 10-15 minutes, or until the macaroni is al dente and the cabbage is tender-crisp.
About 15 min
Cook’s note: Check pasta package directions for specific cooking times.
- 17
Taste and adjust seasonings as needed.
- 18
Ladle the hot soup into bowls and garnish with fresh parsley.
Per serving
Nutrition
- Calories
- 618.4kcal
- Protein
- 39.2g
- Carbs
- 46.3g
- Fat
- 32.4g
- Fibre
- 7.1g
- Sugar
- 10.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if needed to adjust consistency.
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