Haitian Joumou Soup Recipe

Haitian Joumou Soup, also known as Soup Joumou, is a beloved and culturally significant dish in Haitian cuisine. It’s not just a hearty and flavorful meal; it’s a symbol of freedom and pride. The soup has its roots in Haitian history, dating back to the days when the Haitian people gained their independence from French colonial rule in 1804. During the colonial period, enslaved Africans were forbidden from eating beef, particularly the joumou (squash) that was a staple in their diets. Once Haiti achieved freedom, soup joumou became a celebratory dish, marking the triumph of the Haitian people.

This rich, aromatic soup is packed with vegetables, meat, and, of course, the star ingredient-squash. It’s traditionally eaten on New Year’s Day, but its complex flavors and comforting qualities make it perfect for any special occasion or family gathering. In this post, we’ll explore how to make this soulful soup, from the ingredients to the cooking techniques, and provide some pro tips along the way to elevate the recipe.

Let’s dive in and discover how to create this iconic Haitian dish!

Here’s a detailed recipe for making Haitian Joumou Soup that combines rich flavors, tender meats, and a comforting texture. The ingredients and steps may seem like a lot, but trust me, the process is totally worth it. Let’s break it down so you can bring this dish to life in your kitchen!

Ingredients Needed

Beef shank (or stew meat) – 2 to 3 pounds, cut into chunks

(You can substitute with beef neck bones or oxtail for a deeper flavor profile)
Butternut squash (Joumou) – 1 medium, peeled and cubed

(If you can’t find Joumou squash, butternut or any similar sweet, soft squash works)
Carrots – 2 large, peeled and sliced into rounds
Celery – 2 stalks, chopped
Onion – 1 large, chopped
Scallions (green onions) – 4 stalks, chopped
Leeks – 2, cleaned and chopped (optional)
Garlic – 4 cloves, minced
Thyme – 4-5 sprigs, fresh
Parsley – 1 handful, chopped
Clove (whole) – 3-4
Haitian epis (seasoning blend) – ¼ cup (You can make this blend at home by combining garlic, onions, bell pepper, parsley, thyme, and scotch bonnet pepper)
Scotch bonnet pepper – 1, whole (Optional for a little heat)
Potatoes – 2 medium, peeled and cubed
Turnip – 1, peeled and diced (optional, but adds extra depth)
Spinach or Kale – 1 cup, chopped (optional for added greens)
Pasta – 1 cup (small shapes like elbow or shell pasta)
Lime juice – 1 tbsp
Salt and pepper – to taste
Water or beef broth – 8 cups (For a richer taste, beef broth is ideal, but water works just fine)
Olive oil – 2 tbsp for sautéing

Cooking Instructions

Prepare The Meat
- Start by washing your beef chunks thoroughly. If you’re using beef shank, neck bones, or oxtail, trim any excess fat.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the beef and sear it on all sides until golden brown. This step adds incredible depth of flavor.
- Once seared, remove the beef from the pot and set it aside.
Make The Broth
- In the same pot, add another tablespoon of olive oil, and sauté the chopped onions, leeks, carrots, celery, garlic, and scallions for about 5 minutes until fragrant and slightly softened.
- Pour in about 8 cups of water or beef broth, scraping the bottom of the pot to deglaze all those caramelized bits.
- Return the beef to the pot along with thyme, parsley, cloves, and the whole scotch bonnet pepper. Season with salt and pepper to taste.
- Bring the broth to a boil, then reduce the heat to a simmer. Let it cook for 1-1.5 hours, or until the beef is tender and fully cooked.
Add The Vegetables And Pasta
- While the beef is simmering, prepare your squash, potatoes, and turnip. Once the beef is tender, add the cubed squash, potatoes, and turnip to the pot.
- Let these vegetables cook in the broth for 20 minutes, or until they’re tender.
Mash The Squash
- Once the vegetables are cooked, remove the squash pieces and mash them. You want a smooth, velvety texture, but don’t worry about mashing everything perfectly. Some chunks add character!
- Stir the mashed squash back into the pot. This gives the soup its signature creamy consistency.
Finish With Pasta And Greens
- Add the pasta and let it cook in the broth for another 10-12 minutes until tender.
- If you’re using spinach or kale, add it towards the end, allowing it to wilt and blend into the soup.
Taste And Adjust
- Taste your soup and adjust the seasoning if needed. You can add more salt, pepper, or a squeeze of lime for a fresh kick. Remove the scotch bonnet pepper if you don’t want too much heat.
Serve
- Ladle the soup into bowls, making sure to scoop up plenty of tender meat, vegetables, and flavorful broth. You can garnish with extra parsley or a slice of lime on the side.

Ingredient Insights

Let’s take a closer look at the key ingredients that make Soup Joumou so special:

Butternut Squash (Joumou): This is the heart of the soup. It adds a sweet, creamy base that thickens the broth while providing a subtle, earthy flavor. The squash’s natural sweetness balances the richness of the beef and spices.
Beef Shank or Oxtail: The meat used in this soup is typically beef shank or oxtail. These cuts are full of flavor and rich in collagen, which contributes to a gelatinous, hearty broth. The slow simmering process extracts all that goodness, creating a deep, savory base.
Scotch Bonnet Pepper: For heat and an authentic Haitian flair, scotch bonnet peppers are used. They’re fiery, but not overpowering, adding a fragrant warmth that’s characteristic of Caribbean cooking.
Haitian Epis: This seasoning blend is the backbone of Haitian cooking. It’s a combination of fresh herbs, garlic, onions, and peppers, creating a fragrant marinade that infuses the soup with a vibrant flavor.

Expert Tips

For a richer broth: If you want an even more luxurious soup, try adding some bone marrow or a beef shank bone to the simmering broth. The marrow adds a silky, deep flavor.
Use a slow cooker: If you’re short on time, you can use a slow cooker. Brown the beef in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours. The meat will be incredibly tender, and the flavors will meld beautifully.
Make ahead: This soup gets better as it sits. Prepare it a day in advance and let the flavors develop overnight in the fridge. Reheat gently, and it will taste even more delicious!

Recipe Variations

While the traditional Haitian Soup Joumou is delicious as it is, there are a few variations you can try depending on your taste preferences:

Vegetarian or Vegan Version: Swap the beef for plant-based protein such as mushrooms, tempeh, or jackfruit. Use vegetable broth instead of beef broth and load up on more root vegetables like sweet potatoes and turnips.
Add More Greens: You can throw in more leafy greens like collard greens, mustard greens, or Swiss chard to boost the nutritional value. These add a slightly bitter contrast to the sweetness of the squash.
Spicy Option: If you’re someone who loves heat, you can blend in some scotch bonnet peppers or even a touch of cayenne to crank up the spice level.
Alternative Squashes: If butternut squash isn’t available, any similar squash will work. Try acorn squash, kabocha, or even pumpkin as a substitute for Joumou.

Final Words

Soup Joumou is more than just a meal. It’s a symbol of Haitian history, freedom, and resilience. The beauty of this dish lies not only in its rich flavors but also in its cultural significance. When you make this soup, you’re connecting with a tradition that spans centuries, one that celebrates triumph and community.

Whether you’re making it for a holiday, a family gathering, or simply to experience a piece of Haitian heritage, Soup Joumou is a dish that brings people together. With its rich broth, tender meats, creamy squash, and a hint of spice, it’s the kind of food that fills your stomach and nourishes your soul.

Haitian Joumou Soup Recipe