Soup joumou is a Haitian squash soup traditionally made with tender beef, smooth winter squash, vegetables, and pasta in a warmly seasoned broth. Its versions vary by household, but this hearty one-pot recipe balances creamy squash with vegetables that keep their shape, making it a satisfying meal served hot with bread or rice.
Ingredients
- 1½ lb (680 g) beef chuck, cut into 1¼-inch (3 cm) cubes
- ½ cup (120 ml) Haitian epis, homemade or store-bought
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola
- 8 cups (1.9 L) water or low-sodium beef broth, plus a little more if needed
- 2½ lb (1.1 kg) peeled, seeded squash, cut into 2-inch (5 cm) pieces; calabaza, Caribbean pumpkin, kabocha, or butternut all work
- 2 medium carrots, about 7 oz (200 g), peeled and cut into ½-inch (1 cm) pieces
- 1 medium Yukon Gold potato, about 8 oz (225 g), peeled and cut into ¾-inch (2 cm) cubes
- 1 small turnip, about 5 oz (140 g), peeled and cut into ½-inch (1 cm) pieces
- 2 celery stalks, about 3 oz (85 g), sliced
- 1 medium yellow onion, about 7 oz (200 g), finely chopped
- 1 small leek, about 5 oz (140 g), white and light-green parts thinly sliced and rinsed well
- 1 small green cabbage, about 12 oz (340 g), cored and cut into 1-inch (2.5 cm) pieces
- 2 sprigs fresh thyme, or ½ tsp (1 g) dried thyme
- 2 tbsp (8 g) chopped fresh parsley
- 1 whole Scotch bonnet or habanero pepper, optional; keep it intact for gentle heat
- 2 oz (55 g) dry spaghetti, broken into 2-inch (5 cm) lengths
- 1 tbsp (15 ml) fresh lime juice, to finish
Instructions
- Season and marinate the beef. In a nonreactive bowl, combine the beef, epis, 2 tablespoons lime juice, salt, and black pepper. Cover and refrigerate for 30 minutes. While it marinates, peel and cut the squash and vegetables, rinse the leek carefully to remove grit, and measure the remaining ingredients. The lime adds brightness and flavor; it does not make raw beef safe to eat.
- Brown the beef. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Lift the beef from the marinade, letting excess drip back into the bowl, and reserve the marinade. Brown the beef in batches for about 10–12 minutes total, turning the pieces so several sides develop color. Avoid crowding the pot, which can make the meat steam instead of brown. Return all the beef to the pot and add the reserved marinade.
- Simmer until tender. Pour in 8 cups water or broth and add the thyme. Scrape the browned bits from the bottom of the pot, bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Cover partially and cook for 75 minutes, stirring occasionally. Keep the liquid at a quiet simmer rather than a hard boil; add a splash of water if the beef is no longer mostly covered. The beef should be becoming tender, though it may need longer depending on the cut and cube size.
- Cook and puree the squash while the beef simmers. Put the squash in a second pot and add enough water to cover it by about 1 inch (2.5 cm), usually 5–6 cups (1.2–1.4 L). Bring to a boil, then simmer for about 25 minutes, until a fork passes through the pieces easily. Drain, reserving 1 cup (240 ml) of the cooking water. Mash the squash very smooth with a potato masher, or blend it carefully in batches with some reserved cooking water. A little texture is fine, but large pieces can make the soup uneven.
- Add the squash and firm vegetables. Stir the squash puree into the beef pot until the broth turns golden and creamy. Add the carrots, potato, turnip, celery, onion, and leek. Add the whole Scotch bonnet or habanero now if using; do not pierce it unless you want a much hotter soup. Simmer uncovered for 25 minutes, stirring now and then so the puree does not catch on the bottom. If the soup becomes thicker than you like, loosen it with water or broth.
- Check the beef, then add cabbage. Check a large beef cube with a food thermometer. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; remove a piece briefly to take an accurate reading, and continue simmering until the cubes are fork-tender. Add the cabbage and simmer for 10 minutes, until it softens but still has a little structure. If the beef is not tender yet, give it more time before moving on; the vegetables can be added later so they do not overcook.
- Cook the pasta and finish. Stir in the broken spaghetti and simmer for about 8 minutes, or until just tender, following the package timing if it differs. Remove the whole pepper and thyme stems. Take the pot off the heat and let it stand for 3 minutes; taste and adjust salt, pepper, and lime juice. The soup will thicken as it sits, so add a little hot water or broth if needed before serving.
Tips
- Choose squash for the texture you want. Calabaza or Caribbean pumpkin gives a traditional, earthy flavor, but it can be difficult to find. Kabocha is a close substitute with a similarly dense, sweet flesh; butternut squash is widely available and makes a slightly sweeter, silkier soup. Avoid watery squash, which can leave the broth thin.
- Use epis that suits your salt level. Haitian epis is a blended seasoning base commonly made with herbs, aromatics, and peppers, and recipes differ. If yours is salty or spicy, start with less added salt and omit the Scotch bonnet until you taste the finished broth. If epis is unavailable, blend parsley, scallions, garlic, thyme, bell pepper, and a little oil into a coarse paste; it will be a useful aromatic substitute, though its flavor will not be identical.
- Keep the heat under control. A whole, uncut Scotch bonnet infuses aroma without releasing as much heat as a chopped pepper. Remove it promptly when the soup reaches the warmth you like, and do not stir a broken pepper into the pot unless you want the heat distributed throughout.
- Cut vegetables evenly and add them in stages. Similar-sized pieces cook at a similar pace. The potato and turnip need more time than cabbage, so adding everything at once can leave the cabbage limp before the roots are tender.
Serving Suggestions
Serve soup joumou steaming hot in deep bowls, making sure each portion gets beef, a mix of vegetables, and plenty of squash-rich broth. Haitian bread or another crusty loaf is useful for dipping; a small serving of white rice alongside is another filling option. A little extra lime at the table brightens the rich broth, while sliced scallions or parsley add a fresh finish. If you served the whole pepper in the pot, let diners know before anyone takes a bite. The soup is often associated with Haitian Independence Day on January 1, and it is also substantial enough to serve as a main course on an ordinary cold-weather day.
Variations
Make it without beef: Leave out the beef and use vegetable broth, adding a drained 15-ounce (425 g) can of beans or about 8 ounces (225 g) of sliced mushrooms if you want extra substance. The soup will have a lighter, less savory flavor than the beef version, so taste the broth carefully and season with extra epis, thyme, and lime.
Use another cut of beef: Beef shank can add body to the broth, while stew meat is convenient if the cubes are not too lean. Keep the same gentle simmer, but let tenderness—not the clock alone—tell you when the meat is ready. Tougher or larger pieces may need 15–30 minutes more.
Adjust the vegetables or pasta: Green beans, celery root, or a modest amount of chayote can be added with the other firm vegetables. For a gluten-free bowl, omit the spaghetti or use a gluten-free pasta and cook it according to its package directions. Pasta absorbs broth as it stands, so cooking it separately and adding it to individual bowls works well if you expect leftovers.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container; it keeps for 3–4 days in the refrigerator. The pasta continues to absorb liquid, so the next day the soup may be thicker. Stir in a little water or broth when reheating. Warm portions on the stovetop over medium-low heat, stirring often, or microwave in a covered microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. If you know you will freeze portions, cook and store the spaghetti separately, or leave it out until serving; this helps it keep a better texture. Thaw frozen soup in the refrigerator, then reheat it thoroughly. Do not leave the pot at room temperature for extended storage.
Frequently Asked Questions
What is joumou squash?
Joumou refers to the pumpkin or squash used for the soup, often a Caribbean pumpkin or calabaza. Those varieties have a firm, flavorful flesh, but kabocha or butternut squash are practical substitutes when they are unavailable. The finished soup should be rich and squash-forward, not watery.
Can I make soup joumou ahead?
Yes. Make the soup a day ahead, cool it promptly, and refrigerate it. The flavors meld as it rests, but the pasta will soften and soak up broth. For the best texture, cook the pasta separately and add it to bowls, or leave it out of the pot until you reheat the soup.
Why is my soup too thick?
Pureed squash and pasta both thicken the broth, especially after refrigeration. Stir in hot water or broth a little at a time until it reaches the consistency you want, then taste again for salt and lime. If it is thin, simmer it uncovered for a few minutes before adding the pasta.
Can I use canned pumpkin?
Plain canned pumpkin can work in a pinch, but it is more concentrated and often has a different flavor and texture from cooked pieces of Caribbean squash. Use about 3 cups (735 g) plain pumpkin puree in place of the cooked and mashed squash, stir it in after the beef is tender, and add broth gradually. Do not use pumpkin pie filling, which is sweetened and spiced.
How can I make it less spicy?
Leave out the Scotch bonnet or habanero and check whether your epis contains hot pepper. The soup will still be fragrant and savory from the herbs, aromatics, and beef. If you want mild warmth, serve hot sauce on the side instead of adding it to the whole pot.
Can I prepare it without a blender?
Yes. Mash the cooked squash thoroughly with a potato masher or sturdy fork, adding a little reserved cooking water as needed. The broth will be less silky, but a few small squash pieces are completely fine in a rustic soup.
Related
- Haitian Turkey Recipe: Epis Marinade and Citrus Gravy
- Haitian Traditional Food: Diri ak Djon Djon Rice Recipe
- Haitian Bread Recipe for Crusty Homemade Loaves
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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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