Haitian pumpkin soup, or soup joumou, is a hearty Haitian soup of tender beef, pumpkin, vegetables, and pasta in a warmly seasoned broth. The pumpkin gives the soup its silky texture, while Haitian epis, thyme, and a whole chile add savory depth; it is served hot and is especially associated with New Year’s Day in Haiti. Family recipes vary, so this version offers a practical, well-rounded pot without claiming to be the only way to make it.
Ingredients
- 1 cup loosely packed fresh parsley leaves (about 30 g)
- 4 scallions, roughly chopped (about 60 g)
- ½ green bell pepper, roughly chopped (about 75 g)
- 6 garlic cloves, peeled (about 18 g)
- 2 tablespoons fresh thyme leaves (about 6 g), plus 2 thyme sprigs (about 4 g)
- 2 tablespoons neutral oil (30 ml), divided
- 1 tablespoon white vinegar (15 ml)
- 1½ pounds beef chuck, cut into 1¼-inch cubes (680 g)
- 2 tablespoons fresh lime juice (30 ml)
- 2 teaspoons fine salt (about 10 g), divided, plus more to taste
- 1 teaspoon black pepper (about 2 g)
- 6 cups low-sodium beef broth (1.4 L)
- 4 whole cloves (about 1 g)
- 2 pounds peeled pumpkin or firm winter squash, cut into 2-inch chunks (900 g); calabaza or kabocha works well
- 4 cups water (950 ml), for cooking the pumpkin
- 2 medium carrots, peeled and sliced into ½-inch rounds (about 200 g)
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 340 g)
- 1 small turnip, peeled and cut into ½-inch cubes (about 150 g)
- 1 celery stalk, sliced (about 50 g)
- 1 small leek, white and light-green parts, rinsed well and sliced (about 150 g)
- 2 cups chopped green cabbage (about 150 g)
- 1 whole Scotch bonnet or habanero pepper (about 20 g), left intact
- 4 ounces small elbow macaroni (115 g)
- 2 tablespoons chopped fresh parsley for serving (about 8 g), optional
Instructions
- Make the epis. Put the parsley leaves, scallions, bell pepper, garlic, thyme leaves, vinegar, and 1 tablespoon of the oil in a blender or food processor. Blend, stopping to scrape down the sides, until the mixture forms a coarse, spoonable paste. Add a teaspoon or two of water only if the blades need help moving. Measure out ½ cup (120 ml) for the soup; refrigerate or freeze any extra for another meal.
- Season and brown the beef. Pat the beef dry. Toss it with the lime juice, 1 teaspoon salt, black pepper, and ¼ cup (60 ml) of the epis. Heat the remaining tablespoon oil in a large, heavy pot over medium-high heat. Brown the beef in batches for about 8 minutes total, turning the pieces so several sides develop color. Avoid crowding the pot, which makes the meat steam rather than brown.
- Braise the beef. Return all the beef to the pot and add the broth, cloves, thyme sprigs, and remaining 1 teaspoon salt. Bring to a boil, then lower the heat, cover, and simmer gently for 70 minutes. Keep the liquid at a quiet simmer rather than a hard boil. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a large piece with a food thermometer and make sure it remains hot for at least 3 minutes. The longer braise is to make chuck tender.
- Cook the pumpkin while the beef braises. Put the pumpkin chunks and 4 cups water in a separate saucepan. Bring to a boil, then simmer uncovered for about 25 minutes, until a fork slides through the pieces easily. Drain, reserving about ½ cup (120 ml) of the cooking water. Mash the pumpkin until mostly smooth, or blend it carefully in batches for a silkier base. Keep the beef pot covered while the pumpkin cooks.
- Add the pumpkin and vegetables. Stir the mashed pumpkin and the remaining ¼ cup (60 ml) epis into the beef pot. Add the carrots, potatoes, turnip, celery, leek, cabbage, and whole Scotch bonnet. Simmer gently, uncovered, for 18 minutes, stirring occasionally so vegetables cook evenly. If the soup looks thicker than you like, loosen it with some reserved pumpkin water or a little additional broth.
- Cook the macaroni. Stir in the macaroni and simmer for about 10 minutes, or until tender but not falling apart. Check the package timing because pasta shapes and brands differ. Stir more frequently near the end, when the pumpkin makes the soup thick enough for pasta to stick to the bottom.
- Finish and serve. Remove the thyme sprigs, cloves if you can find them, and whole chile. Taste the broth and adjust the salt and pepper. For a more pronounced chile flavor, gently press the pepper against the side of the pot, then taste again; for mild soup, leave it intact and lift it out. Add a splash of reserved pumpkin water if needed, and finish with parsley if using.
Tips
Choose a squash that holds flavor. Calabaza is a traditional choice when available, and kabocha is a good substitute with a dense, sweet flesh. Butternut squash also works, though it is a little sweeter and can make the soup softer in flavor. Avoid watery carving pumpkins, which tend to produce a thinner, less flavorful base.
Make the heat easy to control. Scotch bonnet is traditional in many versions, but its heat can vary. Keep the pepper whole and unpierced for gentle background warmth, then remove it before serving. Habanero is a practical substitute with a similar fruity heat; for a milder pot, omit the chile rather than chopping it into the broth.
Prevent a scorched bottom. Pumpkin thickens the soup, and macaroni adds more starch, so reduce the heat and stir regularly after adding both. If the soup is already thick before the pasta is done, add broth or reserved pumpkin water a little at a time instead of turning up the heat.
Plan for extra epis. The blender batch may make more than this soup needs. Keep leftover epis covered in the refrigerator and use it within 3–4 days, or freeze it in small portions for up to 3 months. Use a clean spoon each time and do not leave it at room temperature for extended periods.
Serving Suggestions
Serve soup joumou in deep bowls while it is hot, making sure each serving gets beef, vegetables, and pasta as well as plenty of the pumpkin broth. Crusty bread is useful for dipping, while Haitian bread or another sturdy loaf makes a simple accompaniment. A small side salad can balance the soup’s richness without competing with its seasoning.
For a more traditional-feeling meal, offer lime wedges and extra chopped parsley at the table, along with hot sauce for anyone who wants more heat. Soup joumou is closely associated with Haitian Independence Day on January 1, and it can be served as a substantial main course for a holiday meal or any cold-weather gathering. Because it is filling, a modest bowl may be enough when paired with bread.
Variations
Use another cut of beef. Beef shank can add a richer broth, but it may need extra simmering before it becomes tender. Keep it at a gentle simmer and use tenderness, not the clock alone, as your guide. If you use boneless stew beef, cut it into even pieces so they cook at a similar rate.
Make it without beef. Replace the beef broth with vegetable broth and leave out the chuck. Add a can of drained beans or extra potato and squash for a more substantial meat-free soup. The result will be different from the beef-based version, but the epis, pumpkin, thyme, and vegetables still give it a savory character.
Swap the pasta. Small shells or ditalini can stand in for elbow macaroni. Add them according to their package timing, and consider cooking pasta separately if you expect leftovers; it otherwise continues absorbing broth as the soup sits.
Use prepared epis. If you have store-bought Haitian epis, use ½ cup (120 ml) in the soup and skip the homemade blend. If epis is unavailable, blend parsley, scallions, bell pepper, garlic, thyme, oil, and vinegar as listed above. A plain garlic-and-herb paste can work in a pinch, but it will miss the bell pepper and fresh, layered flavor that distinguish epis.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow covered containers. The soup keeps for 3–4 days in the refrigerator. The pasta will soften and soak up broth as it sits, so stir in a little water or broth when reheating. Warm only the portion you plan to eat on the stove over medium-low heat, stirring until steaming throughout; USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer.
For longer storage, freeze the soup for up to 2–3 months in airtight freezer-safe containers, leaving a little room for expansion. Pasta texture can become softer after freezing, so for best results freeze the soup before adding macaroni and cook fresh pasta when you reheat it. Thaw frozen soup in the refrigerator, then heat it thoroughly. Do not leave the pot at room temperature to cool for hours, and do not use home canning to store this soup.
Frequently Asked Questions
What is soup joumou?
Soup joumou is a Haitian pumpkin soup usually made with beef, squash, vegetables, herbs, and pasta. The pumpkin is cooked and mashed or blended into the broth, giving the soup its characteristic thick, golden base. Recipes vary by household, including which vegetables, cut of meat, and level of chile heat they use.
Can I use canned pumpkin instead of fresh pumpkin?
Yes, but choose plain pumpkin purée, not pumpkin pie filling. Use about 2 cups (480 ml) purée in place of the cooked and mashed pumpkin, and reduce the broth slightly at first because canned purée does not need cooking water. The soup will be smoother and may lack some of the fresh squash flavor, so taste and adjust the broth and salt.
Can I make soup joumou ahead?
Yes. You can make the soup a day ahead, cool it promptly, and refrigerate it. For the best pasta texture, cook and store the macaroni separately, then add it to hot portions when serving. If the soup thickens overnight, loosen it gradually with broth or water as it reheats.
How can I make the soup less spicy?
Leave the Scotch bonnet whole, do not cut or pierce it, and remove it before serving. For very mild soup, leave the chile out altogether. Avoid blending the pepper into the epis unless you specifically want the whole pot to be hot, since pepper heat is difficult to reverse once distributed.
Why is my pumpkin soup too thick?
The pumpkin, vegetables, and pasta all absorb liquid, especially as the soup cools. Stir in hot broth or water a little at a time until it reaches the consistency you prefer, then taste for salt again. Keep the heat low while adjusting so the thick soup does not catch on the bottom of the pot.
Can I make this recipe without a blender?
Yes. Finely chop the epis ingredients and mash them together with a mortar and pestle, or mince them as finely as you can. Mash the cooked pumpkin thoroughly with a potato masher. The finished soup will have more texture than a blended version, but it will still have the same core ingredients and flavor.
Related
- Haitian Bread Recipe for Crusty Homemade Loaves
- Haitian Black Beans: A Savory Creole-Style Bean Recipe
- Haitian Black Rice Recipe with Djon Djon Mushrooms
More recipes to cook
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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