About this Dish
A rich squash and beef soup eaten every New Year's Day to mark independence.
History & Origin
Once forbidden to enslaved Haitians by French colonizers, soup joumou became a powerful symbol of freedom after independence in 1804, now eaten nationwide every January 1st.
IngredientsServes 2
🥩Beef stew meat (chuck or shank), 700g cut into chunks
🎃Kabocha or butternut squash, 1 medium (about 800g), peeled and cubed
🥕Carrots, 2 medium, sliced into rounds
🥬Cabbage, ¼ small head, roughly chopped
🧅Yellow onion, 1 large, roughly chopped
🫑Green bell pepper, 1, roughly chopped
🧄Garlic cloves, 5 cloves, minced
🌿Fresh thyme, 4 sprigs
🍋Lime juice, from 2 limes (for marinating the beef)
🧂Salt, black pepper, and scotch bonnet pepper, 1 whole (adjust to heat preference)
Method
1
Marinate the beef chunks in lime juice, half the minced garlic, salt, and black pepper for at least 30 minutes or overnight in the fridge — this tenderises the meat and adds that classic Haitian flavour base.2
In a large heavy pot, heat 2 tablespoons of oil over medium-high heat and brown the beef in batches until golden on all sides, then set aside. This step builds deep flavour so don't rush it.3
In the same pot, sauté the onion, bell pepper, and remaining garlic for 3–4 minutes until softened. Return the beef to the pot, add 2 litres of water or beef broth, the thyme sprigs, and the whole scotch bonnet. Bring to a boil, then simmer covered for 45 minutes until the beef is nearly tender.4
While the beef simmers, boil the squash cubes in a separate pot with enough water to cover until very soft, about 15 minutes. Drain and blend completely smooth with a cup of the beef broth until you have a thick, silky purée.5
Pour the squash purée into the beef pot and stir well — this is what gives Soup Joumou its gorgeous golden colour and velvety body. Add the carrots and cabbage, stir everything together, and simmer uncovered for another 20 minutes.6
Taste and season generously with salt and black pepper. Remove the scotch bonnet if you want less heat, or crush it into the soup if you like it spicy. The soup should be thick, hearty, and richly flavoured.7
Serve piping hot in deep bowls, traditionally with crusty bread or Haitian pâté on the side. This soup is meant to be celebratory — make a big pot and share it with family.User Reviews
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