Soup Joumou is far more than a beloved Haitian dish — it is a symbol of liberation, resilience, and cultural pride. Traditionally eaten on January 1st, it commemorates Haiti’s independence from French colonial rule in 1804.
During French colonial rule in Saint‑Domingue, enslaved Africans were forced to grow and prepare the squash used in this rich pumpkin‑based soup — but they were forbidden to eat it. Joumou was considered a luxury reserved for the French colonizers and the elite class.
This restriction was intentional: food was used as a tool of domination and humiliation. Enslaved people cooked the soup daily yet were denied the dignity of enjoying it.
When Haiti won its independence on January 1, 1804, the newly freed people celebrated by finally eating the soup they had long been denied. Soup Joumou became a powerful, joyful declaration of freedom — a culinary “we made it” moment shared across the nation. To this day, Haitians in Haiti and across the diaspora prepare and share Soup Joumou every New Year’s Day to honor their ancestors and the world’s first successful slave revolution that led to a free Black republic.
As we honor the history and heart behind this tradition, Soup Joumou becomes more than a dish — it becomes a reminder of resilience, joy, and the power of beginning again. And now that you know the story, it’s time to bring that spirit into your own kitchen. Let’s dive into the recipe and make a bowl of freedom soup to welcome the new year.
🥣 Soup Joumou (Haitian Freedom Soup)🧡 Ingredients
Base + Squash
1 medium joumou (pumpkin or kabocha squash), peeled + cubed
8 cups water or broth
2–3 tbsp epis (Haitian seasoning)
2 tbsp butter or oil
Meat
1–1.5 lbs beef stew meat
1 tbsp vinegar or lime juice (for cleaning)
1 tbsp epis
Salt + pepper to taste
Vegetables
2 carrots, sliced
2 potatoes, cubed
1 turnip, cubed
1 celery stalk, chopped
½ small cabbage, shredded
1 onion, chopped
2–3 garlic cloves, minced
Pasta + Seasoning
1 cup small pasta (macaroni or vermicelli)
1–2 bouillon cubes
Thyme
Parsley
1 Scotch Bonnet Pepper
Salt + pepper to taste
🍲 Instructions
1. Prepare the Beef
Clean beef with vinegar or lime juice, rinse, and pat dry.
Season with epis, salt, and pepper.
Brown the meat in a pot with a little oil until it develops color.
Add water to cover and simmer until tender (about 45–60 minutes).
2. Cook the Squash
In a separate pot, boil the squash until soft.
Blend or mash into a smooth puree.
Set aside — this becomes the heart of the soup.
3. Build the Soup
Add the squash puree to the pot with the cooked beef and broth.
Stir in onions, garlic, carrots, potatoes, turnip, celery, thyme, and parsley.
Add bouillon.
Let everything simmer until the vegetables begin to soften.
4. Add Pasta + Cabbage
Add pasta and cook until tender.
Add cabbage last so it stays bright and tender.
Drop in a whole Scotch bonnet for flavor (remove before serving unless you want heat).
Taste and adjust seasoning.
5. Serve
Ladle into bowls and enjoy with bread, toast, or on its own — traditionally eaten all day on January 1st to honor Haiti’s independence and the resilience of its people.
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