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Easy Haitian Pumpkin Soup Recipe

Haitian Soup Joumou, a hearty and flavorful pumpkin soup, holds deep significance in the history of Haiti. It is intrinsically tied to Haitian Independence Day, celebrated on January 1st each year. This day commemorates Haiti's hard-fought independence from French colonial rule and the world's first successful slave revolt, which led to the establishment of the Republic of Haiti in 1804.

During the time of slavery, enslaved Africans in Haiti were forbidden from enjoying certain foods, including Soup Joumou, which was considered a delicacy and reserved exclusively for the French slave masters. However, on January 1, 1804, after years of struggle and under the leadership of revolutionary leaders like Jean-Jacques Dessalines, the enslaved population of Haiti rose up against their oppressors and succeeded in gaining their freedom. As a symbol of their liberation and rejection of the oppressive past, Haitians embraced Soup Joumou as a centerpiece of their Independence Day celebrations. To this day, the soup stands as a powerful reminder of resilience, triumph over adversity, and the celebration of freedom.

Haitian Soup Joumou Recipe:


  • 2 lbs (about 1 kg) pumpkin, peeled, seeded, and diced
  • 1 lb (about 500g) beef stew meat, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 large carrots, peeled and diced
  • 2 large potatoes, peeled and diced
  • 2 leeks, cleaned and sliced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 8 cups beef or vegetable broth
  • 2 cups water
  • 1 teaspoon thyme
  • 2 bay leaves
  • 1 scotch bonnet pepper (optional, for a spicy kick)
  • Salt and black pepper to taste
  • 1/2 cup macaroni or pasta of your choice
  • 1 tablespoon chopped parsley (for garnish)
  • Lime wedges (for serving)


  1. Prepare the Pumpkin: Peel the pumpkin, remove the seeds, and dice it into small pieces. Set aside.

  2. Brown the Meat: In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.

  3. Sauté Vegetables: In the same pot, add the chopped onions, minced garlic, leeks, celery, and carrots. Sauté them until they are softened and slightly caramelized.

  4. Add Pumpkin and Potatoes: Stir in the diced pumpkin and potatoes, and cook for a few minutes until they begin to soften.

  5. Reintroduce the Meat: Return the browned beef stew meat to the pot, along with thyme, bay leaves, and the scotch bonnet pepper if you desire some heat. Season with salt and black pepper to taste.

  6. Pour in Broth and Water: Pour the beef or vegetable broth and water into the pot, making sure the ingredients are fully covered. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 45 minutes to 1 hour until the meat is tender and the vegetables are fully cooked.

  7. Cook the Pasta: In a separate pot, cook the macaroni or pasta according to the package instructions until al dente. Drain and set aside.

  8. Blend the Soup: Remove the scotch bonnet pepper, thyme sprigs, and bay leaves from the pot. Using an immersion blender or in batches in a regular blender, puree the soup until smooth and creamy.

  9. Add Cooked Pasta: Return the blended soup to the pot and add the cooked macaroni or pasta. Stir to combine and let it simmer for an additional 10 minutes, allowing the flavors to meld together.

  10. Serve and Garnish: Ladle the piping hot Soup Joumou into bowls. Garnish each serving with chopped parsley and serve with lime wedges on the side. The lime can be squeezed into the soup for added brightness and flavor.

As you savor the rich and comforting flavors of Haitian Soup Joumou, take a moment to reflect on the resilience and courage of the Haitian people who fought for and won their freedom. This delicious soup represents not only a celebration of Haitian Independence Day but also a powerful testament to the strength of the human spirit and the enduring quest for liberty. Enjoy this culinary journey into Haiti's history and heritage, one spoonful at a time. Bon appétit!


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