Name: Soup Joumou
Prep time: 30 min
Total time: 3 h
Yield: Yield: 6 to 8 servings
Cuisine: Haitian
Ingredients: 2 lb [910 g] calabaza, pumpkin, or butternut squash, peeled and roughly chopped; 2 celery stalks, cut into ½ in [13 mm] pieces; Fresh bread and steamed white rice, for serving; 1 Tbsp white sugarcane vinegar or white wine vinegar; 1 cup [240 ml] fresh orange juice; 1 Tbsp kosher salt; ¼ tsp freshly ground black pepper; ½ small savoy cabbage, thinly shredded (about 3 cups [210 g]); 2 green onions, white and green parts, sliced; 1½ lb [680 g] boneless beef chuck or goat, cut into 1 in [2.5 cm] pieces; 2 green onions, white and green parts, chopped; 2 cups [100 g] fresh parsley, stems and leaves coarsely chopped; 10 fresh thyme sprigs, left whole if stems are tender; 1 scotch bonnet pepper, chopped; 3 fresh parsley sprigs, chopped; 1 scotch bonnet pepper, stemmed, seeded if desired to mitigate spiciness, and minced; 1 Tbsp kosher salt, plus more as needed; 6 cups [1.4 L] water or low-sodium chicken broth; 2 large Yukon gold potatoes, peeled and cut into 1 in [2.5 cm] chunks; 2 Tbsp vegetable oil; 2 large carrots, cut into ½ in [13 mm] pieces; 2 Tbsp tomato paste; 1 tsp fresh thyme leaves; ¼ cup [60 ml] fresh lime juice; Lime wedges, for serving; 1 large yellow onion, finely chopped; 10 to 12 garlic cloves, chopped; 1 yellow onion, chopped

Preparation info

Yield:
6 to 8
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Soup joumou is known as freedom soup for Haitians, who prepare it on January 1 to commemorate their independence from France in 1804. Inspired by author and cook Cindy Similien and adapted by Islas contributor Brigid Washington, this version is a hearty, flavorful stew of puréed squash brimming with beef and vegetables, seasoned with scotch bonnet chiles and epis (itself similar to Puerto Rican Sofrito). Before