Soup Joumou is a Haitian pumpkin soup containing 11 different veggies! Also featuring beef and pasta, it's comforting, filling, and super delicious!
Cuisine Haitian
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 4people
Calories 443kcal
Author CookingTheGlobe
Ingredients
1 ½lb (700g)butternut squash
2tablespoonsvegetable oil
1cupchopped white onion
1mediumleek(white and pale-green parts only), chopped
1mediumturnip, peeled, cut into bite-sized pieces
¼lbcarrots, peeled, chopped
½lbpotatoes, peeled, cut into bite-sized pieces
½habanero chile, seeded, minced
2chicken bouillon cubes
3celery ribs, trimmed, chopped
1cupcoarsely chopped cabbage
4-5radishes, peeled, chopped
½red bell pepper, chopped
½tablespoonvinegar
½cuppasta(I used penne)
1lb (450g)stewing beef, cubed and cooked
toasted bread, for serving (optional)
1lime, for serving (optional)
Instructions
Cut the squash into big pieces and peel them. Put in a large pot of water and cook, covered, for about 25 minutes, or until tender. Transfer the pumpkin pieces to a blender together with 4 cups of the cooking liquid. Puree and set aside.
Empty the pot and heat 2 tablespoons oil. Add the onions and leek and cook for about 5 minutes. Now add the pumpkin puree, turnip, carrots, potatoes, chile, bouillon, celery, cabbage, radish, bell pepper, vinegar, and pasta. Season with salt and pepper, if needed.
Cook for about 15 minutes, until the veggies are tender. At the last 5 minutes, add the cooked beef. Serve with toasted bread on the side with some lime squeezed into every bowl. Enjoy!
Notes
Traditionally, a Calabaza squash ( a winter squash resembling a pumpkin) is used for this recipe but butternut squash works really great.
Traditionally, vermicelli is the pasta you should use for this recipe but I added penne because that's what I had on hand. I don't think that's a problem.