Joumou es la sopa de calabaza nacional
Sirve 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.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
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