Soup Joumou Recipes

Haitian Soup Joumou is more than just soup--this is a symbol Haiti's independence.

Before 1804, the black Haitians were forbidden from touching joumou, a flavorful and aromatic pumpkin savored by their white French masters. When independence was gained, what better way to celebrate than to enjoy what was once forbidden?

So, this is what Haitians traditionally consume Jan. 1, Haiti's Independence Day.

Thanks to the Real Hope For Haiti Rescue Center for this version of the recipe.

Ingredients:
1 lb corned beef or beef stew meat (you can use chicken or goat as well)
water
1 1/2 lbs pumpkin, peeled & diced
2 turnips, diced
1 small onion, finely chopped
1 sprig parsley
1 sprig thyme
3 garlic cloves, crushed
1 cup milk
1/8 teaspoon nutmeg
1 tablespoon butter
3/4 cup rice, washed (uncooked, not instant)
salt
3/4 teaspoon pepper
2 to 4 teaspoons butter

Instructions:

In a saucepan, cover beef generously with water and boil over medium-low heat, partially covered for 1 hour.

Drain and chop beef into bite-sized pieces.

In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic. Simmer until pumpkin is tender (15 minutes). Discard parsley and thyme.

Transfer pumpkin to food processor with 1/4 cup stock and puree. Return to saucepan and heat through.

Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).

Season with salt and pepper, and mix in remaining garlic.

Serve hot with a little butter in each bowl.

Serving Size: 4


Thanks to Joshua and Liz Daby for this version:

1 lb beef
1 medium butternut squash
1 to 2 cups cabbage
2 carrots
1 cup spinach
1 large onion
4 cloves garlic
6 to 8 cups chicken broth
½ tsp cloves
Black pepper/salt
½ cup macaroni
1 habenero

Instructions:

Brown the meat in some oil, add chopped onion and garlic, sauté.

Add chicken broth, spices and peeled chunked squash.

Add whole habenero, bring mixture to a boil then cover and simmer up to 1 hour.

Add carrots, cabbage (shredded) and spinach.

Cook until carrots are just about tender, add macaroni and cook 5 to 7 minutes more.

This should be thick, the squash falls apart and becomes part of the broth.

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