Soupe Joumou

Ingredients

• 1 kggiraumon squash
• 500 gbeef chuck or shin
• 2limes
• 3potatoes
• 3carrots
• 1turnip
• ¼green cabbage
• 150 gshort pasta
• 3 tbspHaitian epis seasoning
• 1whole mild chilli
• 3–4whole cloves
• 2beef stock cubes
• 2 tbspbutter or oil

Instructions

1. 1

   Season the beef

   Rinse the beef with the lime juice, then cut it into cubes. Marinate for 30 minutes with the epis, salt and pepper.

2. 2

   Brown the beef

   Heat the butter or oil and sear the beef over a high heat until well browned.

3. 3

   Simmer the beef

   Cover the beef with water, add the whole chilli and cloves, and simmer for 45 minutes.

4. 4

   Mash the squash

   Steam the giraumon until cooked, then blend or mash it until smooth.

5. 5

   Build the soup

   Stir the squash purée into the pot with the potatoes, carrots and turnip. Simmer for 20 minutes.

6. 6

   Add cabbage and pasta

   Mix in the shredded cabbage and pasta, then cook for 10–12 minutes.

7. 7

   Adjust the seasoning

   Taste and adjust the salt and pepper, then remove the whole chilli.

8. 8

   Serve the soup

   Serve straight away in large bowls while piping hot.

What is Soupe Joumou?

Soupe Joumou is a Haitian squash soup made with beef and vegetables. It is closely associated with Haiti’s independence and is traditionally served on New Year’s Day.

This version brings together a smooth giraumon base, tender beef, root vegetables, cabbage and pasta. The mix of puréed squash and distinct pieces gives the soup both body and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 29g protein, 55g carbs, 16g fat.

The potatoes, pasta and squash provide most of the carbohydrates, while the beef supplies much of the protein. Fat comes mainly from the beef and the butter or oil; stock cubes can also contribute a significant amount of sodium. For a more balanced plate, serve a generous portion of the soup with a simple side salad rather than extra bread.

The squash base

Giraumon: This Haitian squash gives the soup its characteristic colour and gently sweet, savoury base. Steam it until soft before puréeing, so it blends smoothly into the broth.

Consistency: The purée thickens the liquid as it simmers with the other ingredients. If the soup becomes thicker than you like, loosen it with a little water.

Seasoning the beef

Lime and epis: Lime juice is used to rinse the beef, while epis seasons it during the 30-minute marinade. The recipe also calls for salt and pepper at this stage, although it does not specify amounts.

Browning: Searing the cubes before simmering adds colour and savoury flavour. Give the beef room in the pan so it browns rather than steams.

Getting the beef tender

Cut size: Keep the beef cubes fairly even so they cook at a similar rate. Chuck or shin suits a long, moist simmer.

Doneness: After 45 minutes, check that the beef is becoming tender before adding the vegetables. If it is still firm, continue simmering until it softens.

Adding the vegetables in stages

Root vegetables: Potatoes, carrots and turnip simmer in the squash broth for 20 minutes, giving them a head start before the quicker-cooking additions go in.

Cabbage and pasta: Add these together for the final 10–12 minutes. Check the pasta near the end of the range and cook until tender but not falling apart.

Serving a bowl

Serve the soup hot in large bowls, making sure each portion includes beef, vegetables and pasta as well as broth. Its combination of meat, starch and vegetables makes it a substantial meal on its own.

For a fresher contrast, serve with lime wedges at the table. Bread can be offered for dipping, though it makes an already filling bowl more substantial.

Recipe notes & tips

• Cut the beef and root vegetables into similar-sized pieces for more even cooking.
• Brown the beef in batches if the pan is crowded.
• Keep the chilli whole so it can be lifted out easily before serving.
• Start checking the pasta at 10 minutes to avoid overcooking it.
• Taste the broth before adding more salt, as the stock cubes may already make it savoury.
• Steam the squash until very soft so it is easy to purée smoothly.

Variations

• Use pumpkin: Replace the giraumon with a similar quantity of pumpkin or another firm, sweet squash.
• Choose another cut: Use stewing beef in place of chuck or shin and simmer until tender.
• Add more greens: Increase the cabbage for a more vegetable-forward bowl.
• Adjust the heat: Leave out the whole chilli for a milder soup, or serve sliced chilli separately.
• Change the pasta: Use another short pasta shape, allowing for its own cooking time.

Common mistakes to avoid

• Crowding the pan: The beef steams instead of browning; sear it in batches.
• Adding pasta too early: It can become soft during the long simmer; add it with the cabbage near the end.
• Cutting vegetables unevenly: Some pieces may turn mushy while others stay firm; aim for similar-sized chunks.
• Leaving the chilli in: It may make the soup hotter than intended; remove it before serving.
• Over-seasoning at the start: Stock cubes can be salty; taste the finished broth before adjusting.
• Stopping before the beef softens: If it is still chewy after the stated simmer, cook it longer before adding the vegetables.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the soup has thickened; the pasta will soften further as it sits.

Frequently asked questions