Oxtail Soup Recipe (Haitian Oxtail Soup Joumou)

This Oxtail Soup Recipe is my rich, hearty take on Haitian Soup Joumou, made with tender oxtail, kabocha pumpkin, pasta, and your favorite veggies, all simmered in a beautifully seasoned pumpkin broth.

If you know Soup Joumou, you already know this isn’t just another bowl of soup.

For Haitians, this dish carries deep, rich history.

Soup Joumou is traditionally eaten on January 1, Haitian Independence Day, and represents freedom, dignity and resilience. The soup was once forbidden to enslaved Haitians under French colonial rule; after independence, Haitians reclaimed it as their own. Today, families throughout Haiti and the diaspora continue the tradition. 

And every family has their way of making it.

So, for this version, we’re bringing out the oxtail!

What Is Soup Joumou?

Soup Joumou is deeply tied to Haitian history and identity. In 2021, United Nations Educational, Scientific and Cultural Organization (UNESCO) officially recognized Soup Joumou as part of Haiti’s cultural heritage, honoring not only the dish itself but the history, traditions, and sense of identity that surround it.

For generations, making and sharing Soup Joumou has been about much more than feeding people.

It’s a celebration of freedom. It’s love. 

It is knowing that no matter where I am in the world, if I were to attend a Haitian household, we will celebrate Haitian Independence Day with Soup Joumou. 

It gives me comfort to know that nowhere else in the world does this. 

Can You Make Soup Joumou With Oxtail?

Absolutely, and we did! While beef is commonly used in Soup Joumou, there isn’t one single meat preparation used by every Haitian household. 

And using oxtail is particularly good here because we’re giving the oxtail plenty of time to become tender while all that beefy flavor works its way into the pumpkin broth.

Furthermore, we’re also seasoning the meat before it ever reaches the pot.

Garlic. Ginger. Scallions. Habanero. Lemon. Our Savory Thoughts Gonaïves Seasoning blend. All blended together to create a perfect harmony. 

We want flavor from the beginning—not seasoning sprinkled over three pounds of oxtail at the finish line hoping for a miracle. 😂

The Ingredients That Matter

I’m not going to explain cabbage and carrots to you. Instead, let’s talk about the ingredients that really shape this soup.

Oxtail: We’re using 3½ pounds of sliced oxtail. Buy a complete tail, then have the butcher cut it for you. That way, you control the cutting size. 

Clean the oxtail as you normally would, then pat it thoroughly dry before adding the marinade.

Drying is especially important because we’re going to sear the meat later.

Kabocha Pumpkin: You’re using approximately 52.63 ounces, which I would simplify for readers to: 

About 3¼ lbs. kabocha pumpkin. We don’t need to make somebody stand in the grocery store looking for a pumpkin weighing exactly 52.63 ounces. 😂 that’s absurd! 

The pumpkin is cooked separately until fork-tender and then blended with fresh water.

That’s what creates the gorgeous body and color of the soup.

Gonaïves Seasoning: We’re using 3 tablespoons of Gonaïves seasoning blend in the marinade, with additional seasoning as needed later.

Habanero: One goes into the marinade. 

The second is optional and can be added to the soup for additional heat and flavor.

Tortellini: This is one that adds our own distinctive touches. 

Instead of traditional plain pasta, we’re using cheese-and-spinach-filled tortellini.

My Tips For Perfect Oxtail Soup

Marinate overnight when you can. One hour works but overnight gives that thick oxtail more time to absorb the seasoning.

Sear in small batches. Four pieces at a time prevents too much liquid from collecting in the pot.

Don’t throw away those browned bits. The tomato paste and vegetables go directly into the same pot because we want that flavor incorporated into the soup.

Blend the pumpkin separately. This gives you control over the texture of your pumpkin base before it enters the soup.

Add pasta toward the end. Tortellini doesn’t need hours of cooking. The last 10 minutes should suffice. 

Taste before adding more seasoning. Gonaïves and Worcestershire both contribute seasoning, and the broth becomes more concentrated as it cooks.

Don’t rush oxtail. The clock is secondary here. Tenderness tells you when oxtail is ready. 

If you are press for time, I recommend you cook the oxtail in the marinating mixture the night before or a couple hours before making the soup. Do not cook it completely as you do not want it to fall apart in the soup.

Before you prepare the soup, quickly sear the oxtail. However, it is not mandatory to sear the meat. It is optional. If you choose not to sear it, you will not get the browning, but you will end up with a tender oxtail, which will cut down the soup cooking time by at least 2 hours. 

Few Questions You May Have 

Can you make Soup Joumou with oxtail?

Yes. Beef is commonly used in Haitian Soup Joumou, and oxtail is one variation. Oxtail gives the pumpkin broth an especially rich flavor as it slowly becomes tender. 

What pumpkin should I use for Soup Joumou?

For this recipe, use kabocha pumpkin. Cook it until tender and blend it with fresh water before adding it to the soup. You can also use Butternut Squash, but it will give it a sweet flavor – which is not bad when mixing it with other squash. 

Can I make Haitian oxtail soup ahead?

Absolutely—and I would. Soup joumou takes a lot of work and patience. There’s a lot of prepping that goes into making this soup. Again, it’s made with love and attention. 

Also, the flavors continue developing after the soup sits. Refrigerate the cooled soup and reheat gently, adding a little water if it has thickened considerably.

Why is Soup Joumou eaten on January 1?

January 1^st is Haitian Independence Day. Soup Joumou became a symbol of freedom after Haitian independence and continues to be prepared and shared on January 1 in Haiti and throughout the Haitian diaspora. 

More Haitian Celebratory Recipes & Oxtail Recipes

Traditional Soup Joumou 

Haitian Black Rice

Haitian Meatballs

Tchaka

Haitian Hard Chicken Stew

Instant Pot Oxtail 

Smoked Oxtail

How To Make Haitian Oxtail Soup Joumou