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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 3.4 g
  • Cholesterol: 29.5 mg
  • Sodium: 656.8 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.7 g

View full nutritional breakdown of Haitian Pumpkin Soup - Soup Joumou (pronounced joo-moo) calories by ingredient
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Haitian Pumpkin Soup - Soup Joumou (pronounced joo-moo)

Submitted by: MADANPAS
Haitian Pumpkin Soup - Soup Joumou (pronounced joo-moo)

Introduction

This savory soup is served in all Haitian households on New Years day in commemoration of Independence day. It was on January first, 1804, that Haiti became the world's first independent black republic by defeating the French. This savory soup is served in all Haitian households on New Years day in commemoration of Independence day. It was on January first, 1804, that Haiti became the world's first independent black republic by defeating the French.
Number of Servings: 10

Ingredients

    Beef marinate made by crushing 4 garlic cloves, 1 teaspoon thyme 1/4 teaspoon pepper, shallot and 2 sliced scallions and 2 teaspoons of salt
    1-pound piece of beef stew meat
    10 cups water (add more later if necessary to make soup less thick)
    1 whole scotch bonnet pepper with stem
    2 pounds pumpkin (or winter squash / butternut), peeled and chopped (2 packages frozen squash will also do)
    2 carrots peeled and sliced
    2 stalks celery sliced lengthwise and cut into pieces
    5 parsley sprigs
    1 large onion cubed
    2 medium turnips peeled and cubed
    2 medium potatoes peeled and cubed
    1 pound cabbage sliced fine and chopped
    1/4 pound vermicelli or other thin pasta, broken into shorter lengths
    2 limes juiced
    1/4 can tomato paste (for browning meat)
    1/2 cup or 1 can tomato sauce
    1 low sodium beef bouillon cube (if you'd like more flavor)

Directions

1.In a medium pot, cook pumpkin over medium heat in 6 cups water for 30 minutes. Purée pumpkin in the water.
While pumpkin is cooking, clean meat with lime, rinse with hot water and drain. Marinate meat with meat rub. Rub the meat with the spice paste-scallions, onion, thyme, garlic, shallot, , green pepper, salt and black pepper ground together. (For an enhanced flavor, you can marinate the meat from 1 hour up to one day in advance .)
2. In stockpot, add the meat with the oil and tomato paste and brown by adding small amounts of water to caremelize the meat. Cook covered over medium heat for 20 minutes. Add 3 cups water and puréed pumpkin and bring to a boil.
3. Add the cabbage, carrots, celery, onion, turnips, tomato sauce, potato and parsely to the soup, bring to a boil, then reduce heat and simmer for 1 hour with a whole scotch bonnet on top. ( The whole scotch bonnet is for flavoring not to make the soup "hot". Remember to find and remove the pepper as you stir the soup and remove it before it bursts)
6. Add the spaghetti broken in to short pieces and cook until soft and tender.
7. Taste and add a minimal ammount of salt, black pepper or hot pepper to taste.
8. Turn off the heat, cover the pot, and let sit until ready to serve.

Makes 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MADANPAS.






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  • 1 of 1 people found this review helpful
    I have two questions,you mention in step 2 to put meat with oil in stockpot,but oil isn't listed in ingredients.Also are you supposed to cut meat into small pieces before serving? Thanks - 1/2/13

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  • Incredible!
    1 of 1 people found this review helpful
    I'm also Haitian but I never knew how to make this and this was my first time making it and it was great. I wanted to make a small amount before the big day. Now I am definitely prepared.
    Merci - 12/31/08

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this soup. My husband who never wants to try anything new, was requesting the leftovers for supper! - 11/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    I tried this recipe and my husband was so impressed....he said it tasted just like my mom used to make....thank you for this recipe! - 9/9/08

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  • 1 of 1 people found this review helpful
    I love this soup!!! And yes every new years my Haitian mother has to make this soup and it is the best. I am so glad that the recipe is up so I can make it myself. Can anyone find any more Haitian food(healthier version) recipes that I can make? - 5/20/08

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  • It's similar to a Jamaican soup which is call Beef Soup which is the typical Saturday soup. Some differences. You add Yellow Yam and Coyote Squash, Thyme seasoning and dumplings. Since Jamaicans eat this routinely I guess they don't overeat on special occasions. - 1/1/12

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  • I'm Haitian and so excited to make it! Hope it comes out like my parents! - 12/30/11

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  • This is the best soup ever!!!!!!! - 12/9/10

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  • We're having a fundraising party to raise money for Haiti earthquake relief and I'm going to try this dish for the party.
    3/6/10 Update: Very good! My teen daughter really loved it. I'm going to try it tonight using sweet potatoes. - 2/11/10

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  • thank you so much for putting it out there ... I usually do it with cabrit (goat) As an Haitian girl all the way in Montreal Canada. happy New Years :-) - 12/25/09

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  • Very good. Is there also supposed to be green bell pepper? It's mentioned in the directions but not the list - 1/1/09

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  • Have not tried it, but wanted to say I loved seeing a bit of background/history on an item. I am always interested in hearing where things come from and the meaning behind them. - 12/13/08

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  • SUPER delicious! Other teachers at my school tried it and asked for the recipe--I've been looking for a good soup joumou recipe and this is a real HIT. Thank you for sharing it, I'm glad I looked it up on SparkPeople:).. - 11/19/07

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  • This sounds amazingly delicious. I can't wait to try it. Any ideas on if it freezes well? - 8/14/07

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  • Great soup. It's hearty, warm and has a great history. - 7/9/07

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