Soup Joumou

Soup Joumou is the New Year’s Day soup of Haiti, a symbol of freedom, resilience, and community. Traditionally served on January 1 to mark Haitian Independence Day, it is prepared and shared in homes across the country and throughout the diaspora. Families gather early, cook together, and pass down kitchen wisdom through story and practice. Its meaning is as nourishing as the bowl itself: a celebration of hard-won independence and a new year of hope.

Ingredients

• 2 pounds peeled, seeded, and cubed pumpkin
• 2 pounds cubed beef stew meat
• 1 lime, for cleaning and seasoning
• 2 tablespoons white vinegar
• 3 tablespoons vegetable oil
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 6 cloves minced garlic
• 1 large chopped onion
• 3 sliced scallions
• 6 sprigs fresh thyme
• 1 small bunch chopped parsley
• 6 whole cloves
• 2 bay leaves
• 1 whole scotch bonnet pepper (optional, for heat)
• 2 chopped ribs celery
• 2 peeled and sliced carrots
• 2 peeled and cubed turnips
• 2 peeled and cubed potatoes
• 2 cups shredded cabbage
• 1 thinly sliced leek (white and light green parts)
• 1 sliced bell pepper
• 2 tablespoons tomato paste
• 4 ounces broken spaghetti
• 2 tablespoons flour (for slurry, optional)
• 10 to 12 cups hot water or beef stock, as needed
• 2 tablespoons butter (optional finish)
• 1 bouillon cube (optional)

Preparation

1. Clean and season the meat: Rinse the beef stew meat and pat dry. Rub with the juice of the lime and the white vinegar, then season with half the salt, the black pepper, half the minced garlic, a handful of chopped parsley, and a few sprigs of thyme. Let it rest for about 30 minutes.
2. Cook and purée the squash base: Combine the cubed pumpkin with enough water to cover. Simmer until very tender, about 15 to 20 minutes. Purée until smooth with enough cooking liquid to make a velvety base; set aside.
3. Build the aromatic foundation: In a large heavy pot, warm the vegetable oil. Add the onion, remaining garlic, and the scallions; cook until fragrant. Stir in the tomato paste, then add the marinated beef stew meat and brown well. Add 8 cups of hot water or beef stock, the bay leaves, the cloves, and remaining thyme. Cover and simmer until the meat is tender, about 45 minutes.
4. Combine and simmer the soup: Pour in the pumpkin purée. Add the chopped celery, carrots, turnips, potatoes, cabbage, leek, and bell pepper. If you enjoy heat, nestle in the whole scotch bonnet pepper without piercing it. Simmer gently until the vegetables are just tender, about 20 to 30 minutes, adding more hot water or beef stock as needed for your preferred consistency.
5. Season and add pasta: Taste and adjust with more salt and black pepper. If using, dissolve the bouillon cube. Stir in the broken spaghetti and cook until tender, about 8 to 10 minutes.
6. Fine-tune the body: For a slightly thicker finish, whisk the flour with a ladle of hot soup to make a smooth slurry, then stir it into the pot and simmer for about 5 minutes. Swirl in the butter if you like a glossy finish. Remove the whole scotch bonnet pepper and the bay leaves before serving.
7. Rest and serve: Let the pot sit for about 5 minutes so the flavors come together, then ladle into warm bowls.

Tips and substitutions

• Base and body: If you cannot find Caribbean squash, any ripe pumpkin variety with deep color works. For a richer flavor, use part beef stock instead of only water.
• Heat control: Add the whole scotch bonnet pepper for aroma and gentle warmth. Keep it intact for milder heat; remove earlier for an even softer profile.
• Seasoning balance: Adjust with extra salt and a pinch of black pepper at the end. A small knob of butter adds roundness.
• Texture: If the soup gets too thick, loosen with hot water or beef stock. If too thin, reduce a bit longer before adding the spaghetti, or finish with a light flour slurry.

Serving and enjoying

Serve hot on New Year’s morning or any time you want a celebratory centerpiece. Ladle generous portions into wide bowls and share family-style with crusty bread on the side. The soup is hearty enough for a meal; it shines when enjoyed together at the table, with conversation and gratitude for the history it represents.

Storage

Cool completely, then refrigerate in airtight containers. Reheat gently until steaming, adding a splash of hot water or beef stock to loosen. Be sure to remove the whole scotch bonnet pepper before storing.