Haitian Joumou Soup Recipe

Joumou is traditionally consumed every New Years’ on January 1 as a historical tribute to Haiti’s independence in 1804 where newly freed slaves consumed pumpkin soup, a meal forbidden them by their French masters.  READ MORE.

Note that Squash or pumpkin is used in this recipe.  

Ingredients:

  • lb cubed, Beef Stew meat
  •  1 lb Chicken
  • 1 frozen Squash
  • 1 Boniata
  • 1 spinach
  •  1 malanga
  •  2 Onions-sliced
  • 3 large carrots
  • 6 medium potatoes
  • ¼ lb spaghetti or Noodles
  • 3 T seasoned salt
  •  2 limes, cut in half
  • 2 t thyme
  • 2 t parsley
  • ½ c Scallions salt,
  • black pepper, and hot pepper to taste

Joumou Soup Photo credit: Haitixchange.com

Directions

Clean the meat with hot water and lemon and set aside in a bowl. Add seasoning salt and set aside for 2 hrs. Boil meat in stockpot with 3 quarts of water until tender (about 1 ½- 2 hrs). Add more additional water if necessary and remaining ingredients except noodles. Cook for 20 minutes and add noodles.

Retrieved from http://recipes.wikia.com/wiki/Squash_Soup_(Soup_Joumou)

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Please let us know if there something you think adds to this recipe.  If there is a running theme among the comments then we will make changes so it feels culturally authentic.

The History of Haiti’s New Year’s Soup: Joumou

This submission was a suggestion by Nadine Eduoard.  She is of Haitian descent:

Soup Joumou is a traditional soup very popular and native to Haiti however other variations of it can be found throughout Latin America and the Caribbean. It is a vivid soup made from pumpkins. The squash slices are simmered in a saucepan along with pieces of beef and vegetables such as potato, parsley, carrots, and onions. The end result is pureed, usually in a food processor with a variable amount of water. The puree is returned to the saucepan where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni is sometimes put in. A little milk and butter is mixed in as well. The condiments included give the soup its characteristic taste of being mildly spicy. It is always served hot and usually accompanied with rice and bread. Sliced bread is a frequent side-dish and that makes the soup a sort of dip as well. Soup Joumou is traditionally consumed every New Years’ on January 1 as a historical tribute to Haiti’s independence in 1804 where newly freed slaves consumed pumpkin soup, a meal forbidden them by their French masters. -(Wikepedia)

Joumou Soup Recipe at: https://multiculturalcookingnetwork.wordpress.com/2010/01/01/1963/