Haitian Soup Joumou Recipe (Independence Soup)

Soup joumou is a traditional Haitian soup made with squash, beef, vegetables, pasta and aromatic seasonings. The squash is cooked and blended to create a rich golden broth, while chunks of beef and vegetables make the soup hearty and filling.

Also known as Haitian Independence Soup, soup joumou is traditionally prepared and eaten on January 1 to celebrate Haitian Independence Day.

The beef is typically marinated with epis, Haiti’s aromatic seasoning blend, before being cooked until tender. Pureed squash is then added along with vegetables such as carrots, potatoes, turnips and cabbage, followed by pasta towards the end of cooking.

Its name comes from the Haitian Creole word joumou, referring to the squash traditionally used to make it.

Recipes vary between families, but beef is commonly used and is usually seasoned with epis before cooking. The squash is cooked until tender and pureed, giving the broth its distinctive colour and slightly thick consistency. Potatoes, carrots, turnips, cabbage and pasta are then cooked in the broth.

Scotch bonnet pepper is also commonly added. It can be left whole to flavour the broth without making the soup excessively spicy.

Preparing the Beef

In Haitian cooking, meat is traditionally cleaned before seasoning, often using citrus such as lime or sour orange. For soup joumou, the beef is commonly rubbed with lime before being seasoned with epis, a Haitian seasoning blend made with herbs, peppers, garlic and other aromatics.

For food safety, avoid rinsing raw beef under running water, as this can spread bacteria around the kitchen. Instead, rub the beef with lime, then season and marinate it before cooking.

Origin & Cultural Significance

Soup joumou is closely associated with Haitian independence and is traditionally eaten on January 1, Haiti’s Independence Day. Haiti declared independence from France on January 1, 1804, following the Haitian Revolution.

During the colonial period, the soup was associated with the French ruling class and enslaved Haitians were forbidden from eating it. Following independence, Haitians reclaimed the dish and it became a powerful symbol of freedom, dignity and resilience.

Today, preparing and sharing soup joumou on January 1 remains an important tradition in Haiti and among Haitian communities around the world. It is often the first meal eaten in the new year and is also traditionally served as a Sunday breakfast.

The cultural importance of the dish was internationally recognised in 2021, when soup joumou was added to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

What does Soup Joumou taste like?

Soup joumou is savoury, rich and aromatic, with a subtle sweetness from the pureed squash. The beef and vegetables make it hearty, while epis, herbs and Scotch bonnet give the broth its characteristic Caribbean flavour. Despite containing Scotch bonnet, the soup does not have to be particularly spicy when the pepper is left whole.

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Haitian Joumou Soup Recipe

Yield: 8

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Soup joumou is a traditional Haitian soup made with squash, beef, vegetables, pasta and aromatic epis seasoning. Also known as Independence Soup, it is traditionally eaten on January 1 to celebrate Haitian independence.

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Ingredients

For the beef

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• Beef stew meat, cut into chunks - 1½ lb
• Haitian epis - ½ cup
• Lime - 1
• Salt - 1 tsp
• Black pepper - ½ tsp
• Vegetable oil - 2 tbsp

For the soup

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• Calabaza, kabocha or butternut squash, peeled and cubed - 2 lb
• Water or beef stock - 10 cups
• Carrots, sliced - 2
• Potatoes, cubed - 2
• Turnips, cubed - 2
• Celery stalks, sliced - 2
• Green cabbage, chopped - ½ small head
• Onion, chopped - 1
• Pasta, such as rigatoni or broken spaghetti - 1 cup
• Tomato paste - 2 tbsp
• Scotch bonnet pepper - 1
• Fresh thyme - 4 sprigs
• Fresh parsley - small bunch
• Garlic cloves, minced - 3
• Salt and black pepper - to taste

Instructions

1. Place the beef in a large bowl and rub it with the lime. Add the epis, salt and black pepper, then mix until the beef is thoroughly coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
2. Place the squash in a saucepan with enough of the water or stock to cover it. Bring to a boil, reduce the heat and simmer for 20 to 25 minutes, until completely tender.
3. Transfer the cooked squash and some of its cooking liquid to a blender and blend until smooth. Set aside.
4. Heat the oil in a large stockpot over medium-high heat. Add the marinated beef and brown it on all sides.
5. Stir in the tomato paste and garlic and cook for another minute.
6. Add enough water or stock to cover the beef. Reduce the heat, cover and simmer for around 45 minutes, or until the beef begins to become tender.
7. Pour the pureed squash into the pot, followed by the remaining water or stock. Add the onion, carrots, potatoes, turnips, celery, thyme and parsley.
8. Carefully place the whole Scotch bonnet into the soup. Keep it intact if you want its flavour without too much heat.
9. Simmer for around 20 minutes, then add the cabbage and pasta.
10. Continue cooking for 15 to 20 minutes, until the vegetables and pasta are tender and the beef is cooked through.
11. Remove the Scotch bonnet, thyme stems and parsley. Taste and season with additional salt and black pepper if required.
12. Ladle into bowls and serve hot.

Notes

Leave the Scotch bonnet whole for flavour with less heat. Piercing or cutting it will make the soup much spicier.

Soup joumou recipes vary between families, so the vegetables and type of pasta used can differ.

The beef can be marinated overnight for a deeper flavour.

Add a little extra water or stock when reheating if the soup has thickened.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 230mgCarbohydrates: 28gFiber: 6gSugar: 9gProtein: 23g