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Soup Joumou

A rich, traditional Haitian pumpkin soup loaded with marinated beef chuck, tender root vegetables, cabbage, and pasta in a spiced squash broth.

120 minMediumServes 6460 cal/serving

HaitianSoupStovetopStandardHigh FiberHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs beef chuck roast, cubed
  • 1/4 cup fresh lime juice
  • 6 garlic cloves, minced
  • 6 scallions, chopped
  • 2 lbs calabaza squash, cubed
  • 6 cups beef broth
  • 2 russet potatoes, cubed
  • 2 carrots, sliced
  • 2 cups green cabbage, shredded
  • 1 cup rigatoni pasta
  • 1 Scotch bonnet pepper, whole

Instructions

  1. 1

    Marinate 2 lbs cubed beef chuck roast with 1/4 cup fresh lime juice, 6 minced garlic cloves, and 6 chopped scallions for 30 minutes.

  2. 2

    In a large pot, simmer 2 lbs cubed calabaza squash in 6 cups beef broth for 20 minutes until soft, then blend until smooth and return to pot.

  3. 3

    Add 2 lbs cubed beef chuck roast to the pot and cook until it reaches an internal temperature of 160°F and becomes tender, about 40 minutes.

  4. 4

    Stir in 2 cubed russet potatoes, 2 sliced carrots, 2 cups shredded green cabbage, 1 cup rigatoni pasta, and 1 whole Scotch bonnet pepper.

  5. 5

    Cook for 20 minutes until vegetables and pasta are tender, then remove Scotch bonnet pepper before serving.

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Questions

What is Soup Joumou?

A rich, traditional Haitian pumpkin soup loaded with marinated beef chuck, tender root vegetables, cabbage, and pasta in a spiced squash broth. This reference files it under Haitian soup: made on the stovetop, rated medium and about 120 minutes start to finish.

What internal temperature should Soup Joumou reach?

For Soup Joumou, the target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

How long should Soup Joumou marinate?

Step 1 reads: "Marinate 2 lbs cubed beef chuck roast with 1/4 cup fresh lime juice, 6 minced garlic cloves, and 6 chopped scallions for 30 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Soup Joumou?

The entry for Soup Joumou calls for 1 Scotch bonnet pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Soup Joumou less spicy?

Yes. The heat in Soup Joumou comes from 1 Scotch bonnet pepper, whole. For a milder plate, remove the seeds and ribs from the Scotch bonnet, or use half; nothing else in the method changes.

Which part of Soup Joumou can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 30 minutes: "Marinate 2 lbs cubed beef chuck roast with 1/4 cup fresh lime juice, 6 minced garlic cloves, and 6 chopped scallions for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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