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Soup Joumou

Photo: Phil Viaud

BY The Editors

PUBLISHED October 2, 2024

According to Haitian-American chef Chris Viaud, “No matter where Haitians call home, on January 1st you will find soup joumou. It is part of our culture and this tradition dates back to January 1st, 1804, when Haitian slaves fought their French colonizers, won, and declared Haiti's independence.”

 

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Soup Joumou

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Ingredients

  • 2 1/2 lbs kabocha or butternut squash, peeled and cut in large pieces (you will need 5 cups squash puree)
  • 1/4 cup epis
  • 8 cloves garlic
  • 6 scallions
  • 1 small turnip, cut into 1” cube
  • 2 small carrots, cut into 1” cube
  • 1 small leek (white part only) chopped
  • 3 stalks of celery, diced, leaves chopped and reserved
  • 2 large bell peppers, julienned
  • 1/2 small cabbage, chopped
  • 1 small onion, diced
  • Bouquet Garnit (four or five each parsley and thyme sprigs tied into a bundle)
  • 1 Habanero pepper, poked with 6 whole cloves
  • 1 large potato, cut into 1” cube
  • 1/4 pound cooked macaroni (optional)
  • 1 1/4 tablespoon of adobo seasoning
  • Salt, to taste

Instructions

  1. Add squash to a large pot.  Fill with water and add the epis, garlic, and scallions.  Bring to a boil and cook till squash is very soft, 45 minutes to an hour. Drain, saving the water for the soup.
  2. Puree squash with scallion and garlic in a blender and set aside.
  3. Put the squash cooking water into a large pot, add enough additional water to cover the squash, and adjust seasoning. Bring to a boil. 
  4. Add the turnip, carrots, leek, celery, cabbage, and onion to the pot, stir well, then add bouquet garnis, habanero, and lime juice.  Let that cook for about 30 minutes.
  5. Add potato and continue to cook for ten more minutes, stirring occasionally.
  6. Gradually add squash puree and stir well.
  7. Add water as needed, so the soup is not too thick.
  8. Taste and adjust seasoning
  9. Add macaroni, if using, and simmer until tender.

— Recipe courtesy Chef Chris Viaud

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