Haiti's Famous Soupe Joumou

Photography by Dave Bryce. Styling by Rafael Vencio. Food by Chef Claudy Pierre.

Soupe Joumou is Haiti’s most popular and symbolic soup. The resilient people of Haiti decided to celebrate its independence by eating the soup French deemed “upper class” the very minute Jean-Jacques Dessaline abolished slavery and declared Haiti independent from its French rulers. Sip slowly and savor the flavors that are brought to us by Chef Claudy Pierre.

Soupe Joumou

1 lb stew meat (beef, pork, or shrimp)

Epis (recipe on tablemagazine.com)

½ to 1 lb butternut squash

2 lb pumpkin

Salt and black pepper

Olive oil

10 cups vegetable, beef, or chicken stock

2 tbsp tomato paste

1 lb cabbage, finely chopped

2 carrots, peeled

2 celery stalks

1 cup onion, diced

2 turnips, peeled and diced

2 potatoes, cubed

1 cup tomato sauce

5 parsley sprigs

1 Scotch bonnet pepper

1 lb pasta noodles

Marinate the stew meat overnight in epis seasoning base.

Season butternut squash and pumpkin in salt, pepper, and olive oil, and roast for 45 minutes at 300 degrees.

Puree the squash and pumpkin in vegetable stock.

In a stockpot, add more oil, tomato paste, and meat and brown on all sides until caramelized. Cover and continue cooking 20 minutes over medium heat.

Next, add 3 cups of water and the pureed squash and pumpkin; bring to a boil.

Add the vegetables, tomato sauce, parsley, and top with the Scotch bonnet pepper, bring to a boil then simmer for 1 hour. (Don’t forget to remove the whole Scotch bonnet before continuing the recipe.) Now add the pasta and cook until soft.

Serve with toasted Haitian bread and share with close family and friends.

(Recipe adapted from haitiancooking.com)