• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Storied Recipe logo
  • Episodes
  • Recipes
  • Prints Shop
  • About
  • Contact
menu icon
go to homepage
  • Episodes
  • Recipes
  • Prints Shop
  • About
  • Contact
subscribe
search icon
Homepage link
  • Episodes
  • Recipes
  • Prints Shop
  • About
  • Contact
×
Home » Storied Recipes

Haitian Freedom Soupe Joumou Recipe (Pumpkin Soup)

Last Modified: May 14, 2025 · This post may contain affiliate links

Jump to Recipe·Print Recipe

Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love. 

This recipe for Haitian Freedom Soupe Joumou came from my podcast guest, Kathiana LeJeune. Make sure you listen to her episode What If We Weren't All Chicken? while you make these Haitian Freedom Soupe Joumou Recipe (Pumpkin Soup)!   

haitian soup joumou featuring plantains garnished with lime slices

This recipe is full of flavor and it is a very, VERY filling soup that is full of nutrients. I've never once in my life considered including pasta OR plantains in pumpkin soup, but let me tell you - both are a revelation!! Like many recipes from all of our ancestors, there are no proportions given in Kathiana's authentic Soup Joumou recipe. It's a list of ingredients that you mix and match to your and your family's tastes, but I have tried to add some measurements as rough guidelines.

P.S. Looking for more soup recipes? Look no further than this Jamaican Chicken Soup recipe from my podcast guest, Ashley, or this 5-Ingredient Hungarian Dairy-Free Potato Soup recipe from my podcast guest, Dora.

A table in a grassy field and on the table are many fall related items such as mums, squashes and Soup Joumou

Kathiana's Memories of Making Soup Joumou

headshot of my podcast guest, Kathiana LeJeune

Growing up, I never really liked the soup unless there was only chicken, noodles, carrots, and celery in my bowl. For the dish has several veggies within it, and what kid likes vegetables, not this one. However, the older I got the more I enjoyed the other ingredients within the soup, and I have taken pride in what the soup is and the history that it holds. Moreover, I find that my cousins and I obsess over the soup and try to tell our friends to come over and partake in the goodness of the soup. Now, looking back I have noticed the powerful means of influence that the bowl of soup holds: It holds part of my history, culture, pastimes fun, tasty bites, and memories.

-Kathiana LeJeune

Top Tip

Be patient. This is a special dish to be made for a special occasion, and since it is created only once a year, take the time to let your soup simmer and incorporate all of its flavors.

Hands holding each half of a sliced butternut squash for Soup Joumou

Ingredients & Substitutions

  • Butternut squash - you can substitute this with calabaza or any other winter squash you can find
  • Meat (your preference) - turkey, chicken, or beef or goat meat, the choice is up to you
  • Cow’s foot (optional) -  a great way to make the stock of the soup and it can add a nice umami flavor to your soup
  • Potatoes - you can substitute this for yams or sweet potatoes
  • Parsley
  • Carrots
  • Green cabbage
  • Celery
  • Plantains (optional)
  • Epis - this is one of the most common blends of herbs and spices in Haiti, typically made with parsley, onion, celery, cilantro, bell pepper, scallion, chicken bouillon, thyme, garlic, fresh lime juice, olive oil, and vinegar. See this recipe from Haitian Cooking; but there are many different variations of this and Kathiana's version only uses parsley, green onion, garlic, black pepper, and oil.
  • Thin pasta (vermicelli or spaghetti)
  • Macaroni shells
  • Vinegar
  • Lime
  • Salt
  • Pepper
  • Garlic
  • Green onion
  • Bell pepper - your preference
  • Scotch bonnet pepper - this is a very hot pepper so be careful how much you add
  • Olive oil
Hands placing a bowl of soup joumou on a festive tray surrounded by an outdoor fall landscape

Instructions

  • Make your epis.
  • Clean and season your meat and cow’s foot (optional) with vinegar, lime, and epis.
  • Marinate your meat for at least one hour or overnight.
  • Peel and cut the butternut squash. Peel and cut the remaining vegetables.
  • Pressure cook the cow's foot on medium heat if you are adding it in.
  • Place meat with stock in an enameled dutch oven or a very large stock pot with enough water to cover the meat and cook until done, then add in squash at the end.
  • Keep the water from the meat and squash and put squash in the blender.
  • Purée butternut squash and set aside.
  • Back in the large pot, add the meat, stock, squash, remaining root vegetables, cabbage, herbs, and seasonings.
  • Once this boils, add in the pasta and cook until done.
three bowls of soup joumou placed on a wooden table surrounded by other squashes

Haitian Independence Day Soup

This soup has a special meaning for Haitian people because it is a recipe that represents Haiti's independence from France. 

Here is a brief excerpt from Kelly Pauleman's book from the Visit Haiti's website, Soup Joumou - The Taste of Freedom, of some of the conditions of the French colonial rule of Haiti and why Haitian people gather with their family members and friends and eat this Haitian pumpkin soup every year on January 1st (New Year's Day) to celebrate their victory during the Haitian revolution as an independent nation and the freedom of enslaved people:

In 19th-century Haiti, living conditions for slaves were unspeakably awful...Slave masters denied these people as much as possible, even seemingly trivial things, especially if those things were associated with the lifestyle of Haiti’s French slave-owning bourgeoise. One tradition that was well established within the bourgeoisie was that of having soup joumou. Some households could afford to make it several times a week, others only on Sundays, but a bowl of soup joumou was never to be seen in the hands or mouths of a slave... Therefore, in the first years of the 19th century, slaves and free black Haitians led a successful revolution... As a potent symbol of the abundance that had been denied them for hundreds of years, the newly free population appropriated the food most symbolic of freedom: soup joumou.

-Kelly Pauleman, excerpt from Visit Haiti website

close up shot of soup joumou surrounded by fall flowers and squashes

Equipment

  • Large bowl
  • Blender OR food processor
  • Large pot
  • Enameled dutch oven
  • Pressure cooker (optional)

Storage

  • Once cooled, store soup for up to 4 days in an airtight container.
  • Freeze for up to 3 months in freezer bags or other airtight containers.

More Caribbean Recipes

  • dumplings float in golden bowl of jamaican chicken soup along with corn and other vegetables
    Jamaican Chicken Soup with Dumplings
  • overhead shot trinidadian doubles
    Gluten Free Doubles {Trinidad Street Food}

More New Year's Recipes

Listen to Kathiana's Episode Now

Follow The Storied Recipe in Your Favorite Player

Apple PodcastsSpotify
Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
haitian soup joumou featuring plantains garnished with lime slices

Soup Joumou (From Haitian-American Kathiana LeJeune)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

A symbolic Haitian dish eaten every New Year’s Day – based on pumpkin and full of vegetables, protein, pasta, and flavor!


Ingredients

Units Scale

Epis Seasoning

  • 1 bell pepper (or a mix of different peppers that equals one whole bell pepper)
  • 1/4 cup parsley
  • 1 cup green onion (about 6)
  • 6 cloves garlic
  • 2 tablespoons olive oil (or your preferred oil)
  • Black pepper (to taste)

Soup

  • 1 medium butternut squash
  • 2 pounds meat (turkey, chicken, or beef)
  • Cow’s foot (optional)
  • 1 cup vinegar
  • 1 lime
  • 2 large potatoes
  • 2 medium carrots
  • 2 1/2 cups green cabbage
  • 1 stock celery
  • 1 medium plantain (optional)
  • 1 sprig parsley
  • 1 cup Epis seasoning
  • 2 tablespoons olive oil
  • 1 scotch bonnet pepper *See Note 1
  • Salt and black pepper (to taste)
  • 1 cup macaroni shells
  • 1 cup thin pasta (vermicelli or spaghetti)


Instructions

Cue Up The Episode!

Make sure to listen to Kathiana LeJeune on The Storied Recipe Podcast, What If We Weren’t All Chicken? while you make her Soup Joumou recipe!

Make The Epis Spice Blend

  1. In a blender or food processor, blend together bell pepper, parsley, green onion, garlic, bell pepper, black pepper, and olive oil.

Prep Process

  1. Clean and season your meat options and cow’s foot (optional) with vinegar and lime, rinse off with water, then marinate the meat with the epis blend for at least an hour or overnight.
  2. Once the meat has marinated, peel the skin of the butternut squash and cut it into cubes. Peel and dice the other vegetables (potatoes, carrots, cabbage, and celery).

Cooking Process

  1. In a large stockpot, add 5-6 cups of water (or until the meat is fully covered), bring to a boil, and add the marinated meat and cow's foot if you are using it. Boil for about 40 minutes or until you can easily pierce it with a fork, and about 10 minutes before the meat is done, add the squash to the pot.
  2. Once both the meat and squash are done, remove the squash and meat. Get another bowl and using a colander, strain the water from the pot into the bowl. This is your stock, set aside.
  3. Put the cooked squash in a food processor or blender and blend the squash until smooth.
  4. Back in the pot, add your meat (and cow foot), the stock, the pureed squash, and the remaining ingredients: carrots, potatoes, celery, cabbage, plantains (optional), thyme, salt, black pepper, scotch bonnet pepper (take this out when it gets soft unless you like your food to be really spicy!), and boil until just done.
  5. Reduce heat to low, add both types of pasta to the pot, and boil until pasta is done.
  6. Once soup is ready serve it hot. It is usually accompanied by sliced Haitian bread and either ginger tea or hot chocolate.

Notes

  • Note 1: Make sure to take this out when it becomes soft or your soup will be very spicy 
  • Make sure to listen to Kathiana LeJeune on The Storied Recipe Podcast, "What If We Weren’t All Chicken?" With Haitian-American Kathiana LeJeune while you make her Soup Joumou recipe!
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main, Soup
  • Cuisine: Caribbean, Haitian

Nutrition

  • Calories: 548
  • Sugar: 7
  • Sodium: 86
  • Fat: 20
  • Saturated Fat: 4
  • Carbohydrates: 69
  • Fiber: 7
  • Protein: 24
  • Cholesterol: 58

There's a story behind this recipe!

Tune in to The Storied Recipe Podcast on Apple Podcasts or Spotify to hear more!

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on X (Opens in new window) X
  • Click to share on LinkedIn (Opens in new window) LinkedIn

Before You Go... Try One of These?

More Storied Recipes

  • French Fish Soup with Aioli and Fresh Vegetables
  • thumbnail overhead shot of ginger mandarin no bake layered dessert. garnished with sliced oranges, crushed gingersnaps, citrus peels, and fresh mint leaves.
    3 Ingredient No Bake Mandarin Ginger Pie Dessert
  • Palačinke: Balkan "Not Quite Crepes" with Feta or Sugar
  • closeup shot of a perfectly cooked venison burger with caramelized onions peeking out under the golden bun with sesame seeds
    Ultimate Venison Burgers with Mushrooms and Onions

Reader Interactions

Comments

    Would love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Beth says

    November 18, 2024 at 9:13 am

    Good tip on the scotch bonnet pepper! Tasty soup!

    Reply

Primary Sidebar

dark and moody photo of Becky Hadeed kneading arepas dough

Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

More About Me ->

Most Popular Recipes

  • two slices of chewy golden nian gao on pink plate
    Baked Nian Gao: Glutinous Rice Cake (with Sticky Rice Flour)
  • hand holds flaky spiraled roti paratha (aka roti canai in malaysia) above lush green foliage.
    How to Make Flaky Roti Paratha (Malaysian Roti Canai)
  • pollo frito puerto rican fried chicken with no flour in basket lined with red checked napkin
    Pollo Frito: Puerto Rican Fried Chicken (Without Flour)
  • delicate white dish holds fish cooked in tomato sauce, topped with gently caramelized onons, dill and parsley
    Ukrainian Red Fish in Tomato Sauce

Follow in Your Favorite Player

Apple PodcastsSpotifyGoogle Podcasts

Listen to the Latest

Featured Episodes

  • 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee
  • 022 "I am Piotr's Granddaughter" with Lydia Cottrell
  • 019 "We Were Not Leprosy" with Suwanee Lennon
  • 077 Arabic Feasts with My Husband, John Hadeed
dark and moody photo of Becky Hadeed kneading arepas dough

Welcome, Friend!

I’m Becky Hadeed, a mother to 4, curious home cook, lover of extraordinary light, and host of The Storied Recipe Podcast. I consider it a great honor that my guests entrust me with their stories and allow me photograph and share their most treasured family recipes.

More About Me ->

Most Popular Recipes

  • two slices of chewy golden nian gao on pink plate
    Baked Nian Gao: Glutinous Rice Cake (with Sticky Rice Flour)
  • hand holds flaky spiraled roti paratha (aka roti canai in malaysia) above lush green foliage.
    How to Make Flaky Roti Paratha (Malaysian Roti Canai)
  • pollo frito puerto rican fried chicken with no flour in basket lined with red checked napkin
    Pollo Frito: Puerto Rican Fried Chicken (Without Flour)
  • delicate white dish holds fish cooked in tomato sauce, topped with gently caramelized onons, dill and parsley
    Ukrainian Red Fish in Tomato Sauce

Follow in Your Favorite Player

Apple PodcastsSpotifyGoogle Podcasts

Listen to the Latest

Featured Episodes

  • 058 "I Wanted Something Different" with Juan Salazar of La Coop Coffee
  • 022 "I am Piotr's Granddaughter" with Lydia Cottrell
  • 019 "We Were Not Leprosy" with Suwanee Lennon
  • 077 Arabic Feasts with My Husband, John Hadeed
  • Episodes
  • Recipes
  • Prints Shop
  • About
  • Contact

Footer

↑ back to top

About

  • About Becky
  • How to Listen to The Storied Recipe Podcast
  • Reviews of The Storied Recipe
  • Privacy Policy

Newsletter

  • Sign Up! for weekly updates (and occasional gifts!)

Contact

  • Contact
  • Service
  • Media Kit
  • FAQ

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Brunch Pro on the Feast Plugin