Soup Joumou Recipe
Soup Joumou Recipe
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Soup Joumou Recipe
Discover the authentic taste of Haitian culture with this traditional Soup Joumou recipe. This rich and flavorful soup, often enjoyed on New Year’s Day, is a symbol of freedom and resilience. Packed with vibrant vegetables, tender meat, and warming spices, this dish is a culinary treasure.
Description
Soup Joumou Recipe is a traditional Haitian dish that holds significant historical and cultural importance. Often referred to as “Haitian pumpkin soup,” it is prepared and enjoyed to commemorate Haiti’s independence on January 1st. The soup’s origins date back to 1804, following Haiti’s liberation from slavery. Once considered a luxury food reserved for colonial masters, Haitians reclaimed this dish as a symbol of freedom.
This Soup Joumou recipe brings together a medley of fresh vegetables, beef, squash, and pasta in a fragrant, spiced broth. The base of the soup is made from pureed calabaza (a type of Caribbean squash), which gives it a vibrant color and creamy texture. Seasoned with traditional Haitian spices, this soup strikes the perfect balance between comfort and celebration.
Making Soup Joumou Recipe is a traditional Haitian dish that holds significant historical and cultural importance. at home is a deeply rewarding experience. With a little patience and the right ingredients, you can recreate this iconic dish, savoring every spoonful while connecting with Haiti’s rich history and culture.
Ingredients
For the Meat:
- 2 lbs beef stew meat (cut into bite sized pieces)
- 2 limes (for cleaning the meat)
- 4 cups water (for boiling)
- 1 tsp salt
- 1 tsp black pepper
For the Soup Base:
- 1 lb calabaza squash (peeled and cubed)
- 1 large onion (chopped)
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 3 medium potatoes (peeled and diced)
- 1/2 head of cabbage (shredded)
- 1 leek (sliced)
- 2 tbsp tomato paste
- 6 cups beef broth
- 1/4 cup olive oil
- 4 cloves garlic (minced)
Spices and Herbs:
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp ground nutmeg
- 1 tsp paprika
- 1 Scotch bonnet pepper (whole, optional for heat)
- 1/2 tsp cloves (ground)
- Salt and pepper to taste
Pasta and Final Touches:
- 1 cup macaroni or penne pasta
- 1 tbsp parsley (chopped, for garnish)
- Juice of 1 lime (for added freshness)
Instructions
Preparing the Meat: Clean the beef by rubbing it with lime halves, then rinse with water. In a large pot, boil the beef with 4 cups of water, salt, and black pepper for 30 minutes. Skim off any foam that rises to the top. Remove the beef and set aside. Reserve the cooking liquid for later use.
Making the Soup Base: In the same pot, add the calabaza squash with 2 cups of water. Cook until tender, about 15 minutes. Puree the cooked squash with its cooking liquid using an immersion blender or a countertop blender. Set aside. Heat olive oil in the pot over medium heat. Sauté the onion, garlic, and tomato paste until fragrant. Add the pureed squash, beef broth, and reserved beef cooking liquid. Stir well. Add the carrots, celery, potatoes, and leek. Bring to a boil, then reduce to a simmer.
Cooking the Soup: Return the beef to the pot and add thyme, bay leaf, nutmeg, paprika, cloves, and Scotch bonnet pepper. Cover and simmer for 1 hour, stirring occasionally. Add the shredded cabbage and pasta. Cook for an additional 20 minutes, or until the pasta is tender. Taste and adjust seasoning with salt and pepper.
Serving: Remove the Scotch bonnet pepper and bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley and a squeeze of lime juice.
Notes:
- Squash Substitute: If you can’t find calabaza, use butternut squash or kabocha as an alternative.
- Vegetarian Option: Replace the beef with beans or tofu, and use vegetable broth instead of beef broth.
- Make Ahead: The flavors deepen as the soup sits. Prepare it a day ahead for an even tastier result.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.
Soup Joumou Recipe
Ingredients
- For the Meat:
- 2 lbs beef stew meat cut into bite sized pieces
- 2 limes for cleaning the meat
- 4 cups water for boiling
- 1 tsp salt
- 1 tsp black pepper
- For the Soup Base:
- 1 lb calabaza squash peeled and cubed
- 1 large onion chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 medium potatoes peeled and diced
- 1/2 head of cabbage shredded
- 1 leek sliced
- 2 tbsp tomato paste
- 6 cups beef broth
- 1/4 cup olive oil
- 4 cloves garlic minced
- Spices and Herbs:
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp ground nutmeg
- 1 tsp paprika
- 1 Scotch bonnet pepper whole, optional for heat
- 1/2 tsp cloves ground
- Salt and pepper to taste
- Pasta and Final Touches:
- 1 cup macaroni or penne pasta
- 1 tbsp parsley chopped, for garnish
- Juice of 1 lime for added freshness
Instructions
- Preparing the Meat: Clean the beef by rubbing it with lime halves, then rinse with water. In a large pot, boil the beef with 4 cups of water, salt, and black pepper for 30 minutes. Skim off any foam that rises to the top. Remove the beef and set aside. Reserve the cooking liquid for later use.
- Making the Soup Base: In the same pot, add the calabaza squash with 2 cups of water. Cook until tender, about 15 minutes. Puree the cooked squash with its cooking liquid using an immersion blender or a countertop blender. Set aside. Heat olive oil in the pot over medium heat. Sauté the onion, garlic, and tomato paste until fragrant. Add the pureed squash, beef broth, and reserved beef cooking liquid. Stir well. Add the carrots, celery, potatoes, and leek. Bring to a boil, then reduce to a simmer.
- Cooking the Soup: Return the beef to the pot and add thyme, bay leaf, nutmeg, paprika, cloves, and Scotch bonnet pepper. Cover and simmer for 1 hour, stirring occasionally. Add the shredded cabbage and pasta. Cook for an additional 20 minutes, or until the pasta is tender. Taste and adjust seasoning with salt and pepper.
- Serving: Remove the Scotch bonnet pepper and bay leaf before serving. Ladle the soup into bowls and garnish with chopped parsley and a squeeze of lime juice.
Notes
- Squash Substitute: If you can’t find calabaza, use butternut squash or kabocha as an alternative.
- Vegetarian Option: Replace the beef with beans or tofu, and use vegetable broth instead of beef broth.
- Make Ahead: The flavors deepen as the soup sits. Prepare it a day ahead for an even tastier result.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for best results.
