In this video you’ll see the vegeterian version of Soup Joumou.This savory pumpkin/squash soup is served in Haiti on January 1, the anniversary of Haiti's liberation from France. It is said that the soup was once a dish reserved only for white masters but forbidden to the Haitian slaves who cooked it for them. After Haitian gain its independents from the French the Haitians took to eating it to celebrate the world's first and only successful slave revolution resulting in an independent nation.
Below you’ll find the recipe for both the classic recipe with meat or the vegetarian soup
The quantities are for about serves 6-8
- 2 cloves garlic
- 2 scallions (sliced, plus more for garnish)
- 1/4 cup chopped parsley (roughly)
- 1/2 tsp dried thyme
- 1 shallots (medium, sliced)
- 1 scotch bonnet chile (stemmed and seeded)
- 1 lime (plus wedges for serving)
- kosher salt
- ground black pepper
- 1 lb chuck (cut into ½" pieces)
- 2 tbsps olive oil
- For meat version :
- 10 cups water
- 2 carrots (cut into 1½" pieces)
- 2 stalks celery (cut into 1½" pieces)
- 1 leeks (small, trimmed, halved lengthwise and cut into 1½" pieces; rinsed)
- 1 yellow onion (small, cut into 1½" pieces)
- 1 yukon gold potatoes (large, peeled and cut into 1½" pieces)
- 1 turnips (medium, peeled and cut into 1½" pieces)
- 1/2 green cabbage (small, cored and cut into 1½" pieces)
- 1/2 kabocha squash (small, cut into 1" pieces)
- In a bowl, cut into small pieces the large scallions and half medium cabbage.
- Peel & chop the potato, yanm, malanga, butternut squash, carrots, and turnip.
- Wash the vegetables. Add to a pot of boiling water.
- Cover and cook over high heat for about an hour. Reduce heat and add scotch bonnet pepper.
- Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree.
- If making the meat version pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
- Add parsley, thyme, and broken spaghetti (or substitute with macaroni).
- Let it all cook, until tender.
- Serve hot.
Meat seasoning spices:
- 1 tsp black pepper
- 1 tsp thyme
- 2 shallots, diced 1 tsp Adobo® seasoning salt
- 2 Maggi® chicken bouillon cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- Marinate the meat overnight or for at least 1 hour.
- Place the seasoned meat in a stockpot and cover with water.
- Add oil and let boil over high heat. Keep covered until the water has evaporated.
- Uncover, stir and simmer a few drips of water occasionally to brown the meat.
- Keep stirring and simmer water occasionally until you have a nice browning color to the meat
- Stir in one tbsp of tomato paste. Remove meat and set aside pot for the vegetables.
*Otherwise skip this step.