Go Back
+ servings

Haitian Pumpkin Soup (Soupe Joumou)

Course Soup
Cuisine Haitian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 cups
Author International Cuisine


  • 1 1 lb of beef
  • 1/2 cup of olive oil
  • water as needed
  • 1 large scallions diced
  • 1 half medium cabbage diced
  • 2 potatoes peeled and chopped
  • 2 yams peeled and chopped
  • 2 malanga peeled and chopped
  • 2 butternut squash or pumpkins peeled and chopped
  • 2 turnips peeled and chopped
  • 1 stalk of celery chopped
  • 3 medium carrots chopped
  • 1 6 oz. package of thin spaghetti
  • 1 tablespoon of tomato paste
  • 1 scotch bonnet pepper
  • 5 cloves
  • 4 parsley sprigs
  • Meat seasoning spices:
  • 1 tsp black pepper
  • 1 tsp thyme
  • 2 shallots diced
  • 1 tsp seasoning salt
  • 2 Maggi® chicken bouillon cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder


  • Meat
  • Mix together the meat seasoning spices and rub on the meat after cleaning the meat with lime. Marinate the meat overnight or for at least 1 hour.
  • Place the seasoned meat in a stockpot and cover with water (just enough to cover the meat.) Add oil and let boil over high heat. Keep covered until the water has evaporated
  • Uncover, stir and simmer a few drips of water occasionally to brown the meat.
  • Keep stirring and simmer water occasionally until you have a nice browning color to the meat
  • Stir in one tbsp of tomato paste.
  • Remove meat and set aside pot for the vegetables.
  • Vegetables
  • Cut into small pieces the large scallions and onion and saute in a bit of oil under soft in a large stock pot
  • Peel & chop the potato, yam, malanga, butternut squash or pumpkin, carrots, and turnip. chop the 1/2 cabbage into bite size pieces.
  • Add the vegetables to the stock pot and add water. (if making vegetarian add in the coconut milk now). add scotch bonnet pepper that contains the small end of 5 cloves poked in the pepper.
  • Cover and cook over medium high heat for about 45 mins to an hour. or until tender.
  • Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a puree. Or you can use an imersion blender.
  • For best flavoring, pour the cooked vegetables, the squash puree and cooking liquid into the pot that cooked the meat.
  • Add parsley, thyme, and broken spaghetti (or substitute with macaroni)
  • Combine meat into soup. Serve hot.