Originally Posted: July 2020, Updated December 21, 2021

My Mother, My Muse.

Whenever I stand behind the stove and cook a Haitian meal, I feel her presence. My mother… I know in my heart she’s smiling down at me from the other side. The fact is, my mother left me with an incredible gift before she left this life; she taught me how to cook & feed my family. For this, I will forever be grateful.

I can’t even explain the smell of a Haitian kitchen – you’d have to be Haitian to know. If I try to describe it though – thyme, garlic, onions and Maggi cubes all combine and create a scent distinct to a Haitian household. The smell takes me back to my childhood; long days spent playing games that siblings play, all while my mother held her position – right at the stove.

The Soup of Haitian Independence

With the New Year approaching. I’ve been making Soup Joumou more often. This is a soup mainly prepared on January 1^st to celebrate in the Independence of Haiti into its own free standing Black Republic.

Soup Joumou goes way beyond nourishment. Haitian pumpkin soup has a strong history behind it that started when Haitians were held in captivity by the French. Pumpkin soup, in all its deliciousness and vibrant color, was reserved for only French consumption. Slaves were not allowed nor did they have the resources to make and enjoy the soup reserved for the rich. When Haitians revolted finally gaining its independence on January 1, 1804, the official meal of the day became pumpkin soup.

Soup Joumou became symbolic of breaking free from oppression. It’s the final middle finger, that we, as Haitians gave to the slaver masters who, for a time, took our freedom and our choices away as a collective people. We are free now — we eat whatever the hell we want to eat and we do whatever the hell we want to do. This isn’t simply a bowl of soup … it is a reminder of our freedom and how hard we fought for it. So this is a soup of Haitian independence.

Soup Joumou, a Haitian pumpkin soup, is a delicious type of broth that won over my pickiest of eaters – my children. My boys are straight American, burger loving kids; getting them to eat Haitian food is a struggle. Soup Joumou is one meal they love though. Dinner time is an easy sell when I make it.

Soup Joumou, on top of being a plate that helps keep my children connected to their Haitian culture and most importantly FULL, is a nutrient dense meal. Made primarily from pumpkin, Soup Joumou is rich in fiber, potassium, and vitamin C, all of which support heart health.

The Recipe

Now, this post and recipe is for parents such as myself. Second generation Haitians who want to hold on to what makes us so unique, but find the time and the prep work that goes into preparing Haitian meals intimidating. It does take a little bit of work – but it really isn’t too bad!

Soup Joumou (Haitian Pumpkin Soup)

4 from 5 votes

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Ingredients Method Notes

Ingredients

Vegetables

Pumpkin
2 Large Russet Potatoes
2 Large Carrots
1 Celery Stalk
1 Green Scotch Bonnet Pepper

Meat

Smoked Neckbone or any meat

Pasta

1/3 Box of Spaghetti or any pasta

Spices & Herbs

Thyme
Parsley
1 Maggi Chicken Bouillon Cube
Salt to Taste

Dairy

Teaspoon of Butter

Method

Season meat – I seasoned my meat the “Haitian” way. Meaning, I rubbed the neckbones down with lemon, applied a cooking base to the meat and set aside to marinate for about half an hour.
Add a ¼ cup of water and cook meat for 30 minutes (check on the meat often so that it doesn’t dry out).
If using fresh pumpkin, skin, cube and add pumpkin to the pot cooking the meat.
Add two cups of water. Allow the pumpkin to cook for another 15 minutes to soften it.
Remove the pumpkin from the pot and add to blender and blend. Now, you’ve got a pumpkin puree. Add the pumpkin puree back to the pot cooking the meat and add enough water to make it into a pot of soup. 32 ounces of water does the job for me. Add the bouillon cube and salt to taste.
If using frozen, pumpkin puree, which is easier, (doesn’t taste as good IMO), simply add the puree to the pot cooking the meat and add your water.
Allow to simmer for 15 minutes. Keep an eye on it and add water if the soup gets too thick.
While the soup simmers, get your vegetables ready. Chop your carrots, celery and potatoes. Add vegetables and uncooked spaghetti.
Cook for another 15 minutes until pasta and veggies are done and there you have it: Now you’ve got a full pot of Haitian Soup Joumou.

Notes

When using pumpkin, you can buy fresh or you can use a frozen pumpkin puree.

If using fresh pumpkin, be aware that skinning pumpkin is painful and probably the hardest part of the whole soup making process. Do yourself a favor and steam or bake the pumpkin first, then skin and cube.

Yes, there is a lot of adding water & waiting to this recipe and it does take an over and hour to prepare, but the payoff is big. My children get a healthy, filling soup and enjoying this soup keeps them closer to their Haitian roots.

Wishing you all an upcoming New Year full of success, love, hope and joy!

Happy New Year Friends and Happy Eating!

Blissfully Yours,