Haitian New Year soup, or soup joumou, is a celebratory Haitian squash soup made with tender beef, vegetables, and pasta in a savory, herb-seasoned broth. Served especially on January 1, it has a deep connection to Haiti’s independence; family recipes vary, but cooking the squash until smooth gives the soup its signature body.
Ingredients
- For the epis seasoning: 4 scallions (60 g), roughly chopped; 1/2 medium green bell pepper (75 g), seeded and chopped; 6 garlic cloves (30 g), peeled; 1 cup loosely packed fresh parsley leaves (30 g); 1 tablespoon fresh thyme leaves (3 g); 2 tablespoons white vinegar (30 ml); and 2 tablespoons neutral oil (30 ml).
- 2 pounds beef chuck, cut into 1-inch (2.5 cm) cubes (900 g).
- 1/2 cup prepared epis (120 ml).
- 2 tablespoons fresh lime juice (30 ml), from about 1 medium lime.
- 1 teaspoon kosher salt for the beef (5 g), plus up to 1 teaspoon (5 g) for the soup, to taste.
- 1/2 teaspoon freshly ground black pepper (1 g).
- 2 tablespoons neutral oil for browning (30 ml).
- 8 cups low-sodium beef broth or water (1.9 L), plus a little more if needed.
- 2 pounds peeled, seeded squash cut into 2-inch (5 cm) chunks (900 g). Haitian giraumon is traditional; calabaza or kabocha is a good substitute, while butternut squash is easier to find and makes the soup slightly sweeter.
- 1 medium yellow onion, peeled and diced (150 g).
- 1 medium leek, white and light-green parts only, rinsed well and sliced (150 g).
- 2 celery stalks, sliced (100 g).
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) pieces (200 g).
- 1 medium turnip, peeled and cut into 1/2-inch (1 cm) pieces (200 g).
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces (450 g).
- 1/2 small green cabbage, cored and cut into bite-size pieces (about 400 g).
- 1 cup trimmed green beans, cut into 1-inch (2.5 cm) pieces (125 g).
- 4 fresh thyme sprigs (about 4 g).
- 1 whole Scotch bonnet pepper (about 20 g), optional.
- 8 ounces elbow macaroni or other short pasta (225 g).
- 2 tablespoons chopped fresh parsley for finishing (8 g), optional.
Instructions
- Make the epis. Put the scallions, bell pepper, garlic, parsley, thyme leaves, vinegar, and 2 tablespoons oil in a blender or food processor. Blend, scraping down the sides as needed, until finely chopped and spoonable. Add a tablespoon of water only if the blades need help moving. Measure out 1/2 cup for the soup; refrigerate any extra promptly in a covered container and use it within a few days.
- Season the beef and prepare the vegetables. In a bowl, toss the beef with 1/2 cup epis, lime juice, 1 teaspoon salt, and black pepper. Cover and refrigerate for 30 minutes. While it marinates, chop and measure the onion, leek, celery, carrots, turnip, potatoes, cabbage, and green beans. Keep the cut vegetables ready beside the stove.
- Brown the beef. Heat 2 tablespoons oil in a large, heavy soup pot over medium-high heat. Lift the beef from the marinade, letting excess drip back into the bowl, and brown it in batches for about 10–12 minutes total. Leave space between pieces so they brown rather than steam. Transfer the browned beef to a plate; keep the marinade for the pot.
- Simmer until tender. Add the onion and leek to the pot and cook for 3 minutes, stirring and scraping up browned bits. Stir in the reserved marinade, then add the beef and broth or water. Bring to a gentle boil, which takes about 5 minutes, then lower the heat, cover partly, and simmer for 75 minutes. Stir occasionally and add a splash of water if the liquid drops below the beef. Check a beef piece with a food thermometer: USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; for this braise, continue simmering until the cubes are also fork-tender.
- Cook and puree the squash. Use a slotted spoon to transfer the beef to a bowl and keep it covered. Add the squash chunks to the broth, cover, and simmer for 25 minutes, or until they crush easily with a fork. Blend the squash into the broth with an immersion blender until smooth. If using a countertop blender, work in batches, vent the lid carefully, and return the puree to the pot. Keep the pot off the heat while blending.
- Add the vegetables. Return the beef to the pot. Stir in the carrots, turnip, potatoes, cabbage, green beans, celery, thyme sprigs, and the whole Scotch bonnet if using. Simmer gently for 20 minutes, stirring now and then. The vegetables should be tender but still hold their shape. Keep the pepper whole and avoid breaking it if you want its aroma without intense heat.
- Cook the pasta and finish. Stir in the macaroni and simmer for about 10 minutes, or follow the package timing until just tender. Stir more often near the end so pasta does not stick to the bottom. Remove the thyme sprigs and whole pepper. Taste the broth and adjust the salt; add a little hot water or broth if it has become thicker than you like. Sprinkle with parsley if desired and serve hot.
Tips
- Choose squash by flavor and availability. Giraumon is the traditional Haitian squash, but it can be difficult to find outside Caribbean markets. Calabaza and kabocha give a similar dense texture; butternut is a practical substitute with a sweeter flavor. Avoid watery squash if you want a thick, velvety broth.
- Rinse the leek carefully. Dirt often hides between the layers. Slice it first, swish the pieces in a bowl of cold water, then lift them out so grit stays behind. If you cannot find a leek, use another small onion, though the soup will lose the leek’s mild, savory note.
- Brown in batches and keep the pepper whole. Crowding the pot prevents good browning, which means less savory flavor in the broth. A whole Scotch bonnet gently perfumes the soup; a split or pierced pepper can make it much hotter, so add heat gradually.
- Watch the pasta as it sits. Macaroni continues to absorb broth after cooking. For leftovers you expect to keep, cook the pasta separately and add it to individual bowls, or loosen reheated soup with broth or water.
Serving Suggestions
Serve soup joumou as a generous main course in warm bowls. It already contains beef, squash, pasta, and a range of vegetables, so it needs little beside it. Haitian bread or another crusty loaf is useful for dipping into the thick broth. A small plate of avocado or a simple green salad can add a cool, fresh contrast without competing with the seasoned soup.
For a New Year’s meal, put the pot in the middle of the table and offer lime wedges, chopped parsley, and a mild pepper sauce separately. That lets each person adjust brightness and heat at the table. If serving a crowd, keep the soup at a gentle simmer rather than a hard boil, and stir from the bottom so the pasta and squash do not catch.
Variations
There is no single fixed household formula for soup joumou. Some cooks use different combinations of root vegetables, more or less pasta, or a different balance of herbs and epis. You can leave out the turnip or green beans and add more carrots or potatoes; keep the overall amount of vegetables similar so the pot remains balanced. A small amount of sliced celery leaves or extra thyme can also shift the herbal character.
For a less rich soup, use water or low-sodium vegetable broth instead of beef broth, while keeping the beef in the recipe. For a meat-free variation, omit the beef and use vegetable broth, then add a can of drained beans or extra vegetables for substance; this changes the traditional beef-based version but still makes a hearty squash soup. Add the beans near the end so they warm through without breaking apart.
If you prefer a less thick broth, blend only about three-quarters of the cooked squash and leave the rest in small pieces. For a silkier texture, blend all of it. You can also use a different short pasta, such as small shells, but check it early because shapes and brands cook at different speeds. Gluten-free pasta works too; cook it separately and add it to bowls, since it can soften quickly in the pot.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours of cooking, using shallow, covered containers to help them cool promptly. The soup keeps for 3–4 days in the refrigerator. If the pasta has soaked up much of the broth, stir in a little water or broth before reheating. Warm soup on the stove over medium-low heat, stirring regularly, or microwave individual portions in a covered, microwave-safe bowl, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer.
For longer storage, freeze the soup for about 2–3 months in freezer-safe containers, leaving room for expansion. The vegetables may soften and the pasta may become less firm after thawing. For the best texture, freeze the soup before adding pasta and cook fresh pasta when you serve it. Thaw frozen soup in the refrigerator overnight, then reheat it thoroughly; do not leave it at room temperature to thaw.
Frequently Asked Questions
Why is soup joumou eaten on New Year’s Day?
Soup joumou is strongly associated with Haiti’s January 1 independence celebrations. A widely shared account connects the soup, once reserved for French colonists under slavery, with Haitians’ freedom to make and share it after independence in 1804. It is now a meaningful holiday dish, though people also make it at other times and family traditions differ.
Can I make the soup without giraumon?
Yes. Giraumon may be hard to source, and calabaza or kabocha are close practical alternatives. Butternut squash is widely available and works well, though its flavor is a little sweeter and its puree can be softer. Use the same peeled, seeded weight and cook until easily pierced.
Can I prepare parts of it ahead?
Yes. Make the epis and cut the vegetables a day ahead, storing them covered in the refrigerator. The beef can also marinate for several hours in the refrigerator; do not leave it at room temperature. You can cook the soup a day ahead, but for the best pasta texture, prepare the macaroni separately and add it when serving.
How can I make it less spicy?
Leave out the Scotch bonnet, or add it whole and remove it before serving without piercing or crushing it. The pepper is optional, and the epis itself does not need to be hot. Put hot sauce on the table so people who want extra heat can add it to their own bowls.
Why did my soup become very thick?
Squash puree gives the broth body, and macaroni continues absorbing liquid as it stands, so thickening is normal. Stir in hot water or broth a little at a time until it reaches the consistency you prefer. Next time, cook pasta separately if you expect the soup to sit before serving or if you plan to freeze portions.
Can I use a different cut of beef?
Beef stew meat or another well-marbled braising cut can work, but cube sizes and tenderness vary. Keep the pieces close to 1 inch so they cook at a similar rate, and simmer until they are fork-tender rather than relying only on the clock. Leaner cuts may become dry before the broth develops the same richness.
Related
- Haitian Tomtom Recipe with Breadfruit and Okra Sauce
- Haitian Brown Rice (Diri ak Djon Djon) Recipe
- Haitian Legume Recipe in Creole: A Vegetable Stew
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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