This chicken soup joumou (Haitian chicken pumpkin soup) is not one of those pots of soup you make simply because you are hungry.
For Haitians, this soup carries history, celebration, family, love, and most of all, freedom. It’s especially tied to January 1—Haitian Independence Day—when families in Haiti and throughout the Haitian diaspora prepare their own versions of this beloved pumpkin soup.
And like so many Haitian recipes, there isn’t only one way to make it.
So, I’m making Chicken Soup Joumou, a hearty chicken pumpkin soup filled with seasoned chicken wings, pumpkin, potatoes, carrots, Brussels sprouts, green beans, broccoli, and jumbo pasta shells.
If you’ve made my oxtail soup joumou version, you’ll notice I prepare the pumpkin a little differently here too.Let’s get into it.
Chicken Soup Joumou vs. Chicken Pumpkin Soup
They’re both useful ways to describe this recipe, but Chicken Soup Joumou tells you what this dish actually is.
This is my chicken version of Haitian Soup Joumou—a pumpkin-based soup traditionally associated with Haitian Independence Day and Haitian culture.
The pumpkin creates the beautiful golden broth, while the chicken, vegetables, Haitian seasoning, and pasta turn it into a substantial meal.
If you found this recipe looking for a Chicken Pumpkin Soup, you’re in the right place—but we’re making it the Haitian way. To see why certain ingredients were used and they matter, see below in the recipe card.
Special Tips To Keep In Mind
Keep your root vegetables in cold water. After peeling and cutting the potatoes and other root vegetables, place them in a bowl of cold water until you’re ready for them. This helps keep them fresh and prevents discoloration.
Don’t skip drying the chicken. After cleaning the chicken, pat it thoroughly dry before adding the marinade. Excess water dilutes the seasoning and makes it harder to get good browning.
Marinate overnight when possible. One hour works, but allowing the chicken to sit in the seasoning overnight gives the flavor more time to develop.
Don’t crowd the chicken while searing. Work in batches. We’re looking for golden-brown chicken—not steamed chicken. The chicken also doesn’t need to be fully cooked, as it will continue to cook while we simmer the soup.
Control the habanero heat. Leave the second habanero completely whole if you want its flavor without making the soup overly spicy. Cutting or breaking it releases significantly more heat.
Wash the pumpkin well if you’re leaving the skin on. Since we’re blending the skin directly into the soup, give the exterior a thorough wash first.
You don’t have to leave the pumpkin skin on. You can peel it, or you can boil the pumpkin until tender before blending it, similar to the method used in my Oxtail Soup Joumou.
Watch those shells. Once the jumbo pasta shells go in, stir the soup regularly so they don’t stick to the bottom.
Taste as you go. This recipe makes a large pot of soup. Taste the broth after it has simmered and adjust the Gonaïves seasoning or salt based on what your pot needs.
Make it your own. Soup Joumou is wonderfully adaptable. Add other root vegetables you enjoy—turnips, malanga, yuca, or whatever makes sense for your family’s pot.
How To Make Chicken Soup Joumou
Chicken Pumpkin Soup (Chicken Soup Joumou)
Equipment
- Large Stockpot
- Serving Spoons
Ingredients
For the Chicken & Marinade
- 20 ready-to-cook chicken wings drumettes and flats
- ¼ cup apple cider vinegar
- ¼ cup neutral oil
- ½ large onion
- 2 oz fresh ginger
- 1 habanero pepper
- 3 teaspoon Gonaïves seasoning
- Juice of 1 lemon
For the Soup
- About 36 oz kabocha pumpkin about 2.25 lbs.
- 3 large carrots cut into bite-size pieces
- 3 russet potatoes peeled and cut into large chunks (about 25 oz)
- 6 oz Brussels sprouts halved
- 8 oz fresh green beans halved if long
- 1 head broccoli cut into florets
- 2 scallions divided
- ½ large onion
- 1 large shallot cut into large chunks
- Handful fresh parsley
- 1 habanero pepper
- ½ cup neutral oil divided as directed
- 18 cups water divided
- About 8 teaspoon Gonaïves seasoning plus more as needed
- 12 oz jumbo stuffing shells
Instructions
- Clean and thoroughly pat dry the chicken. Blend the onion, ginger, one habanero pepper, ¼ cup oil, apple cider vinegar, Gonaïves seasoning, and lemon juice until smooth. Pour over the chicken and marinate for at least 1 hour or overnight.Do not throw away the marinade when ready to start searing the chicken. Heat ¼ cup oil in a large stockpot. Sear the chicken in batches until browned. Remove and set aside.
- Add the prepared vegetables to the same pot along with the reserved marinade and remaining ¼ cup oil. Cover and cook over medium-high heat until they begin to soften.Blend the pumpkin with 6 cups water until creamy.
- Pour the pumpkin mixture into the stockpot. Add the remaining 12 cups water, browned chicken, about 8 teaspoons Gonaïves seasoning, and remaining habanero.
- Stir, partially cover, and simmer over medium heat until the chicken is cooked through and the vegetables are tender. Stir occasionally to avoid sticking at the bottom.
- Reduce to medium-low. Add the jumbo shells and cook until tender, stirring frequently to prevent sticking.
- Taste and adjust the seasoning as needed. Serve warm.
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