Haiti's celebrated freedom soup — a rich, velvety pumpkin and beef broth loaded with vegetables and pasta, eaten every January 1st.
Soup Joumou is Haiti's most symbolic dish, consumed every January 1st to celebrate the country's independence from France in 1804. The French colonisers had forbidden enslaved Haitians from eating the prized joumou (kabocha or butternut squash), making it a symbol of oppression. When Haiti became the first free Black republic, the formerly enslaved population made this soup — once reserved for their enslavers — the centrepiece of their independence celebration. It is a hearty, deeply flavoured broth of pureed squash and beef, enriched with root vegetables, cabbage, pasta, and aromatics. UNESCO inscribed it on its Intangible Cultural Heritage list in 2021.
Serves 8
Rub beef with Epis, lime juice, salt, and pepper. Leave 30 minutes. In a large pot, brown beef in a little oil over high heat, about 3–4 minutes per side. Remove and set aside.
In the same pot, add onion and garlic; sauté 3 minutes. Add squash and tomato purée, stir 2 minutes. Pour in stock, bring to a boil, then simmer 20–25 minutes until squash is very tender.
Remove squash with a slotted spoon and blend smooth (use a blender or immersion blender). Return purée to the pot and stir well. The broth should be velvety orange.
Blending the squash is what gives soup joumou its distinctive creamy texture — don't skip this step.
Return beef to the pot. Add potatoes, carrots, and celery. Simmer 30 minutes until beef is tender and vegetables cooked through.
Add pasta and cabbage. Cook 10–12 minutes until pasta is al dente. Stir in butter and adjust seasoning with salt and lime.
Ladle into deep bowls. Serve with crusty bread or Haitian pain patate.
Epis (the blended green seasoning base) is the backbone of Haitian cooking — make a big batch and keep it in the fridge.
The soup thickens as it sits; thin with a little stock when reheating.
Scotch bonnet adds authentic heat — use sparingly or leave whole for flavour without intense heat.
Add turnip and yam for extra root vegetables.
Use chicken thighs for a lighter version.
Make it vegetarian with vegetable stock and omit the beef.
Keeps in the fridge for up to 4 days. Soup thickens on standing — add stock or water when reheating.
Soup Joumou is Haiti's national dish and symbol of freedom. On January 1, 1804, Haiti declared independence — the only successful slave revolt in history to establish a nation. The formerly enslaved Haitians cooked and shared this squash soup in defiance and celebration. It has been eaten on January 1st every year since.
Epis is a Haitian multipurpose seasoning base blended from garlic, scotch bonnet pepper, parsley, thyme, green onions, and sometimes bell pepper. It is used in almost every Haitian dish.
Fresh squash gives the best flavour and texture, but canned pure pumpkin (not pie filling) works for speed — use about 400 g and skip the cooking step for the squash.
Per serving · 8 servings total
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