Ingredients Vegetables Squash + Gourds Pumpkin Soup Joumou 4.5 (4) 4 Reviews This vegetable and beef Haitian soup is rich and savory, making it perfect for cozy winter months. By Nadege Fleurimond Updated on April 9, 2025 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Torie Cox / Prop Styling by Shell Royster Active Time: 2 hrs 20 mins Total Time: 3 hrs 45 mins Servings: 10 servings Yield: 5 quarts soup Cook Mode (Keep screen awake) Ingredients Epis 1 cup chopped scallions (from 5 medium scallions) 1/2 cup fresh flat-leaf parsley leaves, chopped 1/3 cup chopped green bell pepper 1/3 cup chopped red bell pepper 1/3 cup chopped yellow bell pepper 1/4 cup chopped yellow onion 1/2 teaspoon fresh thyme leaves (from 1 to 2 medium sprigs) 2 tablespoons olive oil or canola oil 6 garlic cloves, chopped, about 2 1/2 tablespoons Soup 2 pounds beef stew meat (mixture of chuck and beef stew meat), cut into 1- to 2-inch pieces 1 cup white vinegar 1 medium lime, halved 2 tablespoons olive oil 1 tablespoon seasoned salt 3 tablespoons fresh lime juice (from 2 medium limes), divided 5 1/3 cups cubed (1- to 1 1/2-inch pieces) calabaza squash or butternut squash (1 medium) 7 cups water, divided, plus more as needed 4 1/2 cups cubed (3/4- to 1-inch pieces) peeled russet potatoes (from 2 large potatoes) 2 1/2 cups sliced (1/4- to 1/2-inch thick) green cabbage (from 1 [2-lb.] head cabbage) 1 1/2 cups halved and sliced (1/4- to 1/2-inch thick) yellow onion (from 1 medium onion) 1 1/3 cups finely chopped leek (white and light green parts only) (from 1 medium leek) 1 1/3 cups peeled finely chopped turnips (from 2 small turnips) 2/3 cup sliced (1/4- to 1/2-inch thick) carrots (from 2 medium carrots) 1/2 cup roughly chopped celery (from 1 medium stalk celery) 1 (2-inch) fresh green Scotch bonnet chile or habanero chile 1 tablespoon kosher salt 2 teaspoons garlic powder 2 teaspoons onion powder 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 6 whole cloves 1 (11 3/4-inch) parsley sprig 1 (5 1/2-inch) thyme sprig 1 cup uncooked dried rigatoni pasta (2 1/2 ounces) 1 tablespoon unsalted butter Directions Prepare the epis Process scallions, parsley, bell peppers, onion, thyme, oil, and garlic in a food processor or high-speed blender until smooth and well combined, about 1 minute, stopping to scrape down sides of bowl as needed. Reserve 1 cup epis for soup; remaining epis may be covered and stored in a freezer-safe container in freezer for up to 1 month. Prepare the soup Place beef and vinegar in a large bowl. Squeeze lime halves over beef mixture; rub meat with inside of lime halves. Rinse with cold water, and drain; return meat to bowl. Add 1 cup of the epis, the oil, seasoned salt, and 2 tablespoons of the lime juice to meat in bowl; stir until well coated. Cover and marinate in refrigerator at least 30 minutes or up to 12 hours. When meat is nearly done marinating, fill a 7- to 8-quart pot with water, and bring to a boil over medium; add squash, and cook over medium, stirring occasionally, until squash is fork tender, 10 to 12 minutes. Drain cooked squash. Transfer to a food processor or high-speed blender; process until smooth, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. (Add additional water, 1 tablespoon at a time, only if needed to help squash blend.) Set aside. Add beef mixture and 2 cups of the water to pot; bring to a boil over medium. Reduce heat to medium-low; cover and simmer, stirring occasionally, until meat is just tender, 1 hour, 30 minutes to 1 hour, 45 minutes, adding up to 1 cup additional water, if needed, to keep meat covered. Adjust heat as needed to maintain a simmer. Stir squash puree into beef mixture in pot. Stir in potatoes, cabbage, onion, leek, turnips, carrots, celery, chile, kosher salt, garlic powder, onion powder, black pepper, cayenne pepper, cloves, parsley sprig, thyme sprig, and remaining 5 cups water. Increase heat to medium, and simmer, uncovered and stirring occasionally, until vegetables are just tender, 10 to 15 minutes; adjust heat as needed to maintain a simmer. Add rigatoni, butter, and remaining 1 tablespoon lime juice. Reduce heat to low; simmer, stirring occasionally, until pasta is cooked, 10 to 12 minutes. Adjust thickness of soup as desired, by adding more liquid for a brothier texture, or continuing to simmer it so it thickens. About this recipe Soup joumou is a beef, vegetable, and squash Haitian stew commonly eaten on January 1 to signify the anniversary of freedom from French Colonial rule in 1804. The stew meat is first marinated in a bright, aromatic epis — a blend of herbs, peppers, and garlic that is one of the backbones of Haitian cooking. It's then simmered until tender and cooked with pureed calabaza squash, vegetables like cabbage and turnips, and a mix of spices and herbs. A squeeze of lime, a pat of butter, and rigatoni (which cooks in the soup) are the final touches. Frequently Asked Questions What is the story behind soup joumou? Prior to the Haitian Revolution, enslaved Haitians would prepare the soup for plantation owners and the upper class. Now Haitians in Haiti and throughout the diaspora enjoy this soup first thing on January 1, Haitian Independence Day, to commemorate the first successful rebellion against their oppressors. This recipe is so significant that, in 2021, it was placed on the UNESCO Intangible Cultural Heritage List, where it is described as "a celebratory dish, deeply rooted in Haitian identity." What does "soup joumou" mean in Creole? "Soup joumou," from Haitian Creole, translates in English to "pumpkin soup" or "squash soup." Hearty, orange-fleshed calabaza squash, native to the Caribbean and Central and South America, is a standard base for the dish, but other winter squashes are sometimes used. The squash is also called "giraumon" in French, and both words likely derive from Tupi-Guarani (a group of Indigenous languages in South America). Notes from the Food & Wine Test Kitchen This recipe begins with an epis, the aromatic flavor base made by pureeing bell peppers, scallions, onions, and garlic. Here, epis is used as a marinade for the beef; use any leftover epis as a marinade or to swirl into soups, stews, or sauces. Soup joumou is traditionally made with calabaza squash, but butternut squash is a fine substitute. Macaroni, broken spaghetti, or another short pasta can be swapped in for the rigatoni. Make ahead The epis may be covered and stored in a freezer-safe container in the freezer for up to one month. Save Rate Print