Soup Joumou (Haitian Squash Soup)

Click on the image, above to submit to Pinterest.

Soup Joumou (Haitian Squash Soup)

Soup Joumou (Haitian Squash Soup) is a traditional Haitian recipe for a classic New Year soup of beef and bef bones in a spicy squash base with mixed vegetables and pasta. The full recipe is presented here and I hope you enjoy this classic Haitian version of: Haitian Squash Soup (Soup Joumou).

prep time

20 minutes

cook time

120 minutes

Total Time:

140 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Beef Recipes Vegetable Recipes Haiti Recipes

Soup Joumou, the traditional Soup in Haitian Cuisine, is a one-pot meal full of vegetables, meat, and an incredible squash base broth. It is the perfect hearty dish for breakfast, brunch, and even lunch. Soup Joumou is also known as Soupe de Giraumon, or Squash Soup and is traditionally served all through New Year’s Day and consumed into the next day as part of Ancestry Day a holiday honoring Haitian revolutionaries on January 2. Joumou is typically made with winter squashes such as Calabaza squash, West Indian pumpkin, turban squash or Giraumon. Traditionally it's prepared in the morning and then served all day long. Other vegetables that can be added include malanga, leeks, celery and radishes.

Ingredients:

1.5kg calabaza squash or butternut squash; skin removed and cut into large chunks
1l water at room temperature, more or less if necessary
1kg beef neck bones, oxtail or beef shanks, cut into cubes
1 lime cut in half and juiced (reserve about 2 tbsp of the liquid)
3–4 spring onions, finely chopped
6–8 Garlic cloves, finely chopped
1 scotch bonnet chilli (keep whole)
2 onions, sliced
2–3 sprigs thyme
2–3 sprigs parsley, chopped
1 tbsp Hatian epis seasoning
2 tsp salt
1 tsp freshly-ground black pepper
2 tbsp olive oil
1 leek, sliced thinly
2 celery sticks cut in 1cm pieces
2 medium carrots, scraped and sliced
2 medium parsnips peeled and sliced
2 turnips peeled and quartered
2 large potatoes, peeled and cut in 4 to 6 pieces
3 cabbage leaves chopped or shredded
3 whole cloves
50g dry pasta (typically vermicelli and macaroni but you can also use pasta shapes)
1 tbsp butter
1 large tomato, cubed

Method:

Cut the meat then rub with the leftover lime/lime juice. Allow to stand for 10 minutes then rinse with cold water, pat dry and add to a bowl.

Add the reserved lime juice to the same bowl, along with the spring onions, whole chilli, 4 of the garlic cloves garlic, 1 of the onions, thyme, parsley, Hatian epis seasoning black pepper and salt. Mix all ingredients together. Cover the bowl and set aside to marinate in the refrigerator for 30 minutes to 1 hour (or overnight for more flavour enhancement).

When the meat has marinated sufficiently turn the entire contents of the marination bowl into a large pan. Bring to a boil over medium heat. Add water when the marinade has almost evaporated and let the mixture cook slowly. Check meat occasionally and add more water when necessary until meat is fully cooked. When cooked, take the pot of meat and marinade from heat and set aside.

In a large stockpot, add the prepared squash pieces, cover with water then place over medium heat and cook until softened (about 25 minutes). Make sure the pot is covered for faster cooking. Once the squash pieces are cooked, take the pot off the heat and set aside to cool for 10 minutes then purée with hand or regular blender and set aside. You might want to strain the mixture for a smoother soup (but this is not necessary). The squash mixture can stay in the stockpot for easy use later on.

In a large stockpot, combine the oil, leek, onion, and celery stick pieces. Set over medium heat and let it cook for 5 minutes while stirring. Add the parsnips, turnips, carrots, cabbage, and cloves. Cook, uncovered for 10 minutes then add the pumpkin purée and bring to a boil. Add more water if necessary to thin out the mixture.

Add the pasta and potatoes and continue to boil for another 20 to 30 minutes until all ingredients are cooked and tender.

Add cooked meat and its strained or untrained cooking liquid along with the butter during the final 10 minutes of cooking. Adjust the seasoning with salt and black pepper to taste.

Serve hot with French bread, which is traditionally dipped into the soup.