Soup Joumou: Haitian Pumpkin Soup
Soup joumou, or Haitian pumpkin soup, is a Caribbean comfort food loved by Haitians around the world. Its main ingredients are beef, squash, lots of root vegetables, cabbage, and pasta.
You may be wondering why I’m sharing a Haitian recipe for stew so I will explain briefly, then share the recipe. If you would then be so kind as to read about HAITI CHILDREN, a Haitian non-profit organization which is very close to my heart, I would be ever so grateful. To skip to the recipe, use the Jump to Recipe button above.
This post is not sponsored.
What is Soup Joumou?
Soup joumou, or pumpkin soup, is Haiti’s independence day soup, and contains beef, squash, root vegetables, cabbage, and pasta. Although I haven’t been to Haiti, I think this soup is to Haiti as jerk chicken is to Jamaica.

It is also Haiti’s national dish and often served on Sundays. Soupe joumou is a New Year’s Day tradition for Haitians because it’s the country’s independence day. – source Visit Haiti. It reminds me a bit of Scotch broth, which is a meat and vegetable soup from Scotland. It’s like Scotland’s bright and colorful, Caribbean soup cousin!
The recipe shared below is slightly adapted from Jenna Chrisphonte’s recipe in The Washington Post. Truly, being more versed in Italian and British cuisine, the number of ingredients in this dish made my head spin!
Here’s a super simple celery soup recipe!
However, it’s not a difficult recipe to make, it just takes some time. Plan on prepping ahead of time especially if you marinate the beef overnight as I did.
Why am I Sharing this Haitian Recipe?

For years I have supported Haiti Children (formerly Mercy & Sharing), a non-profit organization founded by Susie Krabacher and her husband B. Joseph Krabacher. Susie is not just a philanthropist: she is on the ground, and hands on with the children in Haiti, working to help as many as she possibly can. This is one of the reasons I trust this organization with my donations, and why it is one of my favorite charities.
Her organization currently supports over 9,000 people through its programs, while running an orphanage with 119 children, and 160 local Haitian employees. As a former children’s social worker, and mother, I feel compelled to help children in need, and this is one way to do so.
Another unique aspect, which I truly admire about Haiti Children, is that ~
100% of donations go directly to the children of Haiti.
The salaries of their US staff are paid by their board members, ensuring that our donations are not used for marketing, travel, or other internal expenses.
Haiti Children approached me with an idea: share a Haitian recipe to highlight the plight of Haitians and the abandoned children at this critical time. How could I refuse? It is an honor to help this organization in any way I can, and so I ask you if you could choose just one of the following actions (or a few, or all of them, if you are a star)!

How to Help the Children in Haiti
- Visit the Haiti Children website to learn more about how they help over 1500 abandoned children.
- Check out Susie’s blog to understand why it’s critical that they receive help at this time of civil unrest.
- Have a fundraiser to benefit Haiti Children. A bake sale, donation jars, community yard sale, etc.
- Follow Haiti Children on Instagram, Facebook, and/or YouTube.
- Make a donation, no matter how small. If 100 people donate $1, this provides 400 meals for orphans.
- Sign up for the $11/month donation option.
- Shop on Amazon? Set up Amazon Smile to donate to Haiti Children (at no additional cost to you)!
- Share any of the above with friends, family, and coworkers.
- Share this soup recipe on social media. If you have a website, consider creating a similar post for your own readers.
Cast Iron Pot Giveaway!* is now over. Congratulations to Joan S.
And to encourage as many donations as possible, I am giving away a Lodge cast iron 5 quart pot which you can use to make incredible artisan-style, no knead bread to have with soup joumou!
It’s perfect for wiping up the bottom of the bowl of this hearty soup!
Thank you for your support.
To make it easy for you, here’s a QR code to donate! Use this any time.
And now for the delicious Haitian soup joumou recipe, or Haitian pumpkin soup, as promised.

Disclosure: when I read the recipe and started making it, I become apprehensive about tasting this soup because it contains more ingredients than four Italian recipes put together. My mother and father were also concerned about how this soup was going to taste, but all of us were incredibly surprised! We loved it, including my husband, and a close family friend who joined us for soup joumou! P.S. Everyone had a second helping, and we’re making it again!
Soup Joumou (Haitian Pumpkin Soup)
slightly adapted from Jenna Chrisphonte Serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- beef marrow bones
- stew beef
- freshly squeezed lime juice
- onion
- green bell pepper
- green onions
- garlic
- fresh parsley
- extra virgin olive oil
- kosher salt
- black pepper
- white pepper
- cayenne pepper
- kabocha squash (Haitian pumpkin)
- potatoes
- carrots
- celery
- turnip
- Scotch bonnet pepper – optional
- beef flavor Better than Bouillon (or 2 OXO beef cubes)
- fresh thyme
- cabbage
- pasta
Special equipment: 8 qt pot or larger
Marinate the Beef
Place the meat and soup bones in a big bowl and toss with part of the lime juice.
Allow to rest for 15 minutes then rinse well.
Assemble all the ingredients for the marinade.
Prepare and blend the marinade ingredients as directed.
Pour the marinade into over the beef and bones in the large bowl.
Add the spices and stir well.
Refrigerate for a few hours, or overnight for best flavor.
Make the Soup Joumou
Wash the squash/pumpkin well, split in half, removed the seeds and cut each half into three wedges.
After marinating the beef, place the it with the marinade into a very large pot and place the wedges on top.
Next, add half of the water, and put the burner on medium high. Bring to a boil and simmer until the squash is cooked.
Remove the squash/pumpkin when ready and allow to cool.
Scrape the flesh from the skin and place into a blender. Add 2 cups of water and purée until smooth.
Pour into the pot and stir.
Add the vegetables next.
If using the Scotch bonnet pepper, add it at this time.
Follow with more 4 more cups of water, bouillon, the bunch of thyme, and stir well.
Bring to a boil, then simmer for 20 minutes, covered. Stir occasionally so it doesn’t stick.
Next add the remaining lime juice. Taste and season with more salt, which will definitely be needed at this point. My soup wasn’t very thick due to the smaller size of squash, but if yours is too thick, add a little water to reach your desired consistency, then taste and season again. Remove the Scotch bonnet pepper and thyme.
Now add the chopped cabbage.
Finally, add the pasta. Depending on the shape and size of the pasta you use, you’ll have to cook the soup according to when the pasta is ready. Don’t overcook the pasta as it will continue to cook as it stays in the hot pot. Note: it may also take longer than directed on the package because it’s not being cooked in boiling water.
Remove from heat when ready and serve with your choice of bread.
If you make this recipe, I’d love to hear what you think of it! Too much work? Then this easy pumpkin soup is an alternative with only three ingredients!

Soup Joumou (Haitian Pumpkin Soup)
Special Equipment
- 1 8 quart (7.5 l) pot (or larger)
Ingredients
Meat Prep:
- 1 lb beef stew meat
- 1 lb beef marrow bones
- 6 Tbsp lime juice (freshly squeezed, divided)
Marinade:
- 1 medium onion (chopped)
- ½ green bell pepper (chopped)
- 5 green onions (chopped)
- 5 cloves garlic (peeled and base removed)
- ¼ cup fresh parsley (chopped)
- 1 Tbsp extra virgin olive oil
- 1 ½ tsp kosher salt
- 1 Tbsp water
Spices:
- ½ tsp ground black pepper
- ½ tsp ground white pepper
- ½ tsp cayenne pepper (finely ground)
Squash:
- 2 lb kabocha squash
- 6 cups water (for pot, 2 cups to purée squash)
Vegetables:
- 3 medium potatoes (diced large)
- 3 medium carrots (chopped)
- 3 ribs celery (chopped)
- 1 medium turnip (diced)
- 1 whole green Scotch bonnet pepper (optional, left whole)
- 2 Tbsp of beef Better than Bouillon (or 2 OXO beef cubes)
- 2 sprigs fresh thyme (tied with butcher's twine)
- 4 cups water
Last Addition:
- 1 small Savoy cabbage (chopped into small ribbons)
- ½ cup small pasta (like ditali or anellini)
Instructions
Beef Prep:
- Place the meat and soup bones in a big bowl and toss with part of the lime juice.
- Allow to rest for 15 minutes then rinse well.
Marinade & Spices:
- Assemble all the ingredients for the marinade. Prepare and blend the marinade ingredients as directed. Pour the marinade into over the beef and bones in the large bowl. Add the spices and stir well.
- Refrigerate for a few hours, or overnight for best flavor.
Cook and Purée the Squash:
- Wash the squash well, split in half, removed the seeds and cut each half into three wedges.
- After marinating the beef, place the it with the marinade into a very large pot and place the wedges on top. Next, add 6 cups of water, and put the burner on medium high. Bring to a boil and simmer until the squash is cooked.
- Remove the squash when ready and allow to cool. Scrape the flesh from the skin and place into a blender. Add 2 cups of water and purée until smooth. Pour into the pot and stir.
Add Vegetables and More Water:
- Add the vegetables next. If using the Scotch bonnet pepper, add it at this time. Follow with 4 more cups of water, bouillon, the bunch of thyme, and stir well. Bring to a boil, then simmer for 20 minutes, covered. Stir occasionally so it doesn't stick.
- Next add the remaining lime juice. Taste and season with more salt, which will definitely be needed at this point. Add water if desired, then taste and season again. Remove the Scotch bonnet pepper and thyme.
Final Additions: Cabbage and Pasta:
- Now add the chopped cabbage and finally, the pasta. Depending on the shape and size of the pasta you use, you'll have to cook the soup according to when the pasta is ready. Don't overcook the pasta as it will continue to cook as it stays in the hot pot. Note: it may also take longer than directed on the package because it's not being cooked in boiling water.
- Remove from heat when ready and serve with your choice of bread.
Notes
- This soup is very forgiving, so feel free to add more or less of the vegetables as desired, or skip the pasta altogether for a gluten free meal.
- My soup wasn't very thick due to the smaller size of squash, but if yours is too thick, add a little water to reach your desired consistency
Nutrition
A few of my other favorite charities ~
- My past co-worker and very good friend of over 30 years, Lori Dubrawka, is the founder of The Appalachian Reading Center, Inc. which is committed to helping struggling readers of every age and income level.
- Homeboy Industries, located here in LA was founded by Fr. Greg Boyle (he and my son both graduated from Loyola High School) Homeboy Industries provides support to former gang-involved and/or the previously incarcerated, allowing them to redirect their lives and become thriving members of our community.
This post is not sponsored.
I am thankful for all the opportunities I have had in my life, for finding a life partner and best friend in my husband Mark, and for the friends I have made — whether in person or imaginary (blog friends). Our world is not perfect but there is still so much good to be found. :) Happy Thanksgiving – and thank you for the generous things you do!
We do have to look for the positives, David! Thank you!
I am thankful for starting a new life with help from friends, family, kind people I’ve never met in person but in word only, who send heartfelt words (Christina), and patting myself on the back every so often.
Good for you, Sue. Seeing the positive in a negative situation is always difficult. I applaud you, and thank you. Best of luck in the contest (and life)!
What a list of ingredients! Beef marrow bones really distinguishes it. But lime juice, Scotch bonnet, cabbage, pasta? I’m all in!
Right? It’s so delicious, to boot! Thanks!
I am thankful for being alive. I have been going through some really difficult and hard times. I already had 4 surgeries on my eyes this summer because I was going blind and there is a good chance of going through more, I just hope I make it through the end of the year. I was supposed to have one more on my hand but I didn’t set that one set up, maybe next year. Dealing with a couple of Cancers has almost ended it for me. The Pancreatic Cancer was the scariest one. So much chemo and radiation, and to top it off, the surgeons had to remove half of my pancreas and part of my stomach and duodenum. A year later I was diagnosed with diabetes. That’s all the time, every day for the rest of my life. Before I was diagnosed with Pancreatic Cancer, I was diagnosed with Systemic Mastocytosis, which is a rare blood disorder. Last fall I was diagnosed with PTSD, I’m seeing a therapist for that. AND there has been a few more thrown in and all of this has just happened to me in hazfast 10 years. I think I deserve a vacation from all of this Every year it’s something new and I just turned 65 this past September. I have glaucoma and I can see pretty good right now and I hope I can hold off more surgeries for a few years, I just need to remember to use my eye drops morning and night. I know that I should be thankful for something else, but I am. I,m thankful for so many things, and I would love to help out with so many different things. I will do what I can.
So sorry to hear this, Janie. Hang in there and good luck!
I am thankful for for today,
As we all should be!
I am a lover of all things pumpkin, so this is a recipe I will definitely try. I am so thankful for our troops, many far from home but all doing a tough job 24/7.
Thanks for another wonderful recipe. I am thankful for being able to celebrate with my my family!!
Brava!
That’s huge, Elizabeth!
I am thankful for family, friends, good health and I’m also thankful for your recipes. I’ve made many of them! My favorites so far are the no knead bread and the bruschetta
Wonderful, Jan! Thank you!