Soup Joumou (Haitian Pumpkin Soup)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
242 kcal
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Course
Soup
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Cuisine
International
Soup Joumou (Haitian Pumpkin Soup)
Description
Soup Joumou features beef stew meat and marrow bones marinated with lime juice, then coated with a herb and spice marinade including onion, green bell pepper, green onions, garlic, parsley, olive oil, salt, black and white pepper, and cayenne. After marinating, the beef and bones cook alongside kabocha squash wedges in water until tender. The cooked squash is puréed with some cooking water and returned to the pot.
A variety of vegetables such as potato, carrot, celery, turnip, along with optional scotch bonnet pepper, thyme, and beef bouillon enrich the soup, simmering until tender. Pasta and savoy cabbage are added at the end to complete the dish. The resulting soup has a balanced flavor with creamy, smooth squash, tender meat, and vibrant spices.
This soup is traditionally served as a celebratory Haitian dish and can be adjusted with more or fewer vegetables or without pasta for a gluten-free version. The consistency depends on squash size; water can be added to thin it if too thick.
Ingredients
Meat Prep:
- 1 lb beef stew meat
- 1 lb beef marrow bones
- 6 Tbsp lime juice (freshly squeezed, divided)
Marinade:
- 1 medium onion (chopped)
- ½ green bell pepper (chopped)
- 5 green onions (chopped)
- 5 cloves garlic (peeled and base removed)
- ¼ cup parsley chopped, fresh
- 1 Tbsp extra virgin olive oil
- 1 ½ tsp kosher salt
- 1 Tbsp water
Spices:
- ½ tsp black pepper ground
- ½ tsp ground white pepper
- ½ tsp cayenne pepper (finely ground)
Squash:
- 2 lb kabocha squash
- 6 cups water (for pot, 2 cups to purée squash)
Vegetables:
- 3 medium potato diced large
- 3 medium carrot chopped
- 3 ribs celery (chopped)
- 1 medium turnip (diced)
- 1 whole scotch bonnet pepper optional, left whole, green
- 2 Tbsp beef bouillon or 2 OXO beef cubes, Better than Bouillon brand
- 2 prigs thyme tied with butcher's twine, fresh
- 4 cups water
Last Addition:
- 1 small savoy cabbage (chopped into small ribbons)
- ½ cup pasta like ditali or anellini, small
Instructions
Beef Prep:
- Place the meat and soup bones in a big bowl and toss with part of the lime juice.
- Allow to rest for 15 minutes then rinse well.
Marinade & Spices:
- Assemble all the ingredients for the marinade. Prepare and blend the marinade ingredients as directed. Pour the marinade into over the beef and bones in the large bowl. Add the spices and stir well.
- Refrigerate for a few hours, or overnight for best flavor.
Cook and Purée the Squash:
- Wash the squash well, split in half, removed the seeds and cut each half into three wedges.
- After marinating the beef, place the it with the marinade into a very large pot and place the wedges on top. Next, add 6 cups of water, and put the burner on medium high. Bring to a boil and simmer until the squash is cooked.
- Remove the squash when ready and allow to cool. Scrape the flesh from the skin and place into a blender. Add 2 cups of water and purée until smooth. Pour into the pot and stir.
Add Vegetables and More Water:
- Add the vegetables next. If using the Scotch bonnet pepper, add it at this time. Follow with 4 more cups of water, bouillon, the bunch of thyme, and stir well. Bring to a boil, then simmer for 20 minutes, covered. Stir occasionally so it doesn't stick.
- Next add the remaining lime juice. Taste and season with more salt, which will definitely be needed at this point. Add water if desired, then taste and season again. Remove the Scotch bonnet pepper and thyme.
Final Additions: Cabbage and Pasta:
- Now add the chopped cabbage and finally, the pasta. Depending on the shape and size of the pasta you use, you'll have to cook the soup according to when the pasta is ready. Don't overcook the pasta as it will continue to cook as it stays in the hot pot. Note: it may also take longer than directed on the package because it's not being cooked in boiling water.
- Remove from heat when ready and serve with your choice of bread.
Notes
- This soup can be customized by adjusting vegetable amounts or omitting pasta for gluten-free.
- If the soup is too thick, add water to reach your preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 242kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 537mg | 22% |
| Potassium | 879mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4256IU | 85% |
| Vitamin C | 45mg | 50% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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