Soup Joumou isn’t just soup—it’s history in a bowl. This beloved Haitian squash soup represents freedom, resilience, and celebration. Traditionally enjoyed every New Year’s Day, it’s a flavorful blend of pureed squash, tender beef, hearty vegetables, and warm spices. Each spoonful tells the story of a people who turned struggle into strength and victory into tradition. Every year when I make it, I’m reminded that food is more than sustenance—it’s legacy.
Soup Joumou is served every year on the 1st of January as the Haitian nation celebrate its Independence. It is one of the most savored food as it is a rarity.
Deliciously prepared to ones taste but the base is squash.
Extremely filling, but yet the enjoyment of the sensational flavors with the proudness of freedom make this dish a unique experience that one must share.
Why Soup Joumou Is So Special
Warm, hearty, and full of history—this classic Haitian squash soup (Soup Joumou) is a celebration in every bowl.
The number one and main reason that makes this soup so special to Haitians, is that, it is a reminder of their struggles and victory.
During slavery, Haitian slaves were not allowed to enjoy this soup as it was only to be prepared for the slave masters.
Therefore, on January 1, 1804, Haiti’s Independence Day, the newly freed Haitians celebrated their freedom with SOUP
No matter where you are in the world, if you are Haitian or Haitian descendant, you are most likely celebrating the New Year with a bowl of Soup Joumou.
It is said you cannot make soup Joumou without love, patience, and a smile on your face.
What makes Soup Joumou different from regular squash soup
Haitian Soup Joumou is rich and hearty. It is not as thick as the traditional squash soup you will find in most places.
It is filled with vegetables, as we call it viv. It is hearty and meaty. It is the type of soup that literally fills you up all day.
It is starchy but yet healthy. It is savory and sometimes made with a hint of sweetness depending on the individual who is making it.
It is often accompanied with bread or dinner rolls.
It is made in abundance!
It is our beloved and most delicious soup for many reasons. For example, to make soup
Growing up, I remembered my family would start to make this soup shortly after midnight. Usually after midnight mass or prayer.
My best memories growing up while my family made this soup was the laughter in the kitchen as all the women gathered together to make this dish.
Thankfully, the same feeling followed me in the States as well, when my mother and her family would make the soup.
Preparing For The Soup
Authentic Soup Joumou is made in sections or stages. First, the meat will be marinated. The chores will be divided among the women.
For example, one person is in charge of peeling the vegetables; from cabbage to the malanga, scallions or green onion, peppers, carrots, potatoes, and so on.
The list goes on depending on your taste buds and the cook’s preference. Another person is entrusted of making sure that the liquid is not too low while the meat cooks. Finally, the last person is entrusted of making sure the vegetables are included in the proper order.
The aroma from the meat alone while boiling is enough to make you hungry. Authentic Soup Joumou takes HOURS to prepare. As stated, a lot of patience is required. A lot of love is poured into this soup EACH YEAR.
The soup is finished with pasta: spaghetti or macaroni noodles. I personally do not like it with spaghetti. I prefer it with macaroni noodles.
Once everything is combined, the slow cooking process begins overnight so it can be enjoyed for breakfast, brunch and lunch.
Most large families often begin their day by having the soup at home. Then most likely one or two things will happen. A family may entertain guests for more soup or travel to visit family members to enjoy more soup.
This soup brings EVERYONE together.
It is truly our most loved dish. Majority of Haitians do not eat this soup until January 1st as it can be pricey to prepare.
How To Make Haitian Squash Soup In the Instant Pot
We suggest using a good quality beef such as the Angus Ribeye Steak.
The spices and allowing the meat to marinate will make a whole world of difference.
Stove Top Soup Joumou Cooking Tips
When making this soup, I highly recommend marinating the meat the night before. Do not dispose the seasoning mixture. Everything is added to the soup for extra flavor.
Bouillon cubes are also common when making this soup. However, it is not included in this recipe.
MORE HAITIAN RECIPES YOU’LL ENJOY
If you made Haitian Soup, try the Haitian Vegan Soup Joumou next, then try one of these recipes next:
Did you make this Soup Joumou recipe? Tag me on Instagram or Facebook and please give it a star rating below!
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Soup Joumou (Haitian Squash Soup) Recipe
Ingredients
Stovetop Soup Joumou
- 1 Butternut squash about 2 ½ – 3 lbs.
- 3 cups Macaroni
- 1 lb. Beef cubes
- 1 tablespoon fresh ginger chopped
- 1 lb. Fresh vegetable 8 blend
- Salt and pepper to taste
- 2 Garlic cloves
- Juice from 2 lemons or limes
- 1 teaspoon Garden sage fresh and chopped
- 3 cups Shredded cabbage
- 1 tablespoon Better than bouillon vegetable paste
- 2 tablespoon olive oil
- 2 tablespoon Fresh parsley
- 10 cups Water plus extra for cooking
- 2 cups Vegetable broth
Instant Pot Soup Joumou Ingredients To Marinate The Meat
- 2 Lbs. Angus Beef
- 1 Cup Haitian Epis
- 2 Tbsp. Ground Fresh Ginger
- 2 Tsp. Kosher Salt
- 2 Tsp. Black Pepper
- 2 Tsp. Ground Cloves
Instant Pot Soup Ingredients
- 1 Large Butternut Squash about 2 ½ – 3 lbs.
- 1 Tsp. Kosher Salt
- 2 Rosemary Sprigs
- 5 Thyme Sprigs
- 1 ½ Tsp. Allspice
- Fresh Sage about 3 leaves
- 3 Large Carrots Peels
- 1 Small Cabbage about 1 ½ lbs.
- 1 Box Penne Pasta or about 3 cups of pasta
- 2 Large Fresh Lemon
- 2 Tbsp. Better Than Bouillon Paste Vegetable paste
- 8 Cups Water
Instructions
Stovetop Instructions
- In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley.
- Marinate for 6-8 hours or overnight.
- Transfer the meat with the marinating liquid to a 5-quart dutch oven, or deep pan. Add 8 cups of water, and cook on medium-high covering the pan halfway. Cook the meat for 2 hours. Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.
- Meanwhile, cook the squash until fork through (about 35 minutes). Remove the squash from the heat, cut in half, remove the seeds, and cut into small pieces. Feel free to leave the skin on. Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water.
- Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook for 10 minutes. Stir constantly.
- Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir. Serve warm with bread. Enjoy!
Instant Pot Soup Joumou Instructions
- Cut and wash the meat well. Pat dry and place inthe instant pot basket. Add the marinating ingredients, mix well. Cover with foil and set aside. Let marinate for 30 minutes or overnight.
- Wash the squash, then cut into large pieces. Then add the squash into the basket with the meat. Add 8 cups of water. Cover and turn the knob to seal. Pressure cook on high for 35 minutes. When the timer goes off, quick release. Place the meat in one bowl. Do NOT discard the water from the meat and squash. Place the water in large bowl to use for later. Add the squash to the Instant Pot Blender or good quality blender. Add 2 ½ cups of the water from the meat. Blend well to a smooth consistency.
- In the Instant Pot, add the oil, carrots, cabbage, and noodles. Stir until well combined. Then transfer the blended squash to the vegetables and noodles. Add the remaining ingredient – herbs, salt, lemon juice, allspice, and Better Than Bouillon Paste (See Instant Pot Soup Ingredients list above). Add the cooked meat. Next, add the remaining water from the meat (broth) and stop until the liquid reaches the "max" mark in the pot. Do not overfill, otherwise the soup will overflow when cooking. Stir lightly to mix the ingredients together. Cover and seal. Cook for additional 10 minutes. Quick release when complete. Serve and enjoy.
Video
Notes
- Per readers’ request, the soup has been modified to include an Instant Pot version.
- The ingredients/recipe remained as is for the stovetop version as the readers already love it.
- Step-by-step photo guide along with a video is provided to help you make this recipe perfectly each time.
- If you want to make this meal vegan, simply remove the meat.
Josette P Jones says
I made this today and I just want to say thank you so much. The soup was delicious and brought back memories from when my mom use to make it. I will treasure this recipe. Happy New Year and Happy Independence day.
Mirlene says
Awww thank you so much, Josette! I truly appreciate it. Happy New Year and Independence Day to you as well!
T Isme says
No matter how hard I try, due to the color of the Allspice and better than bouillon which is very dark brown, I cannot keep the orange color you show. What am I doing wrong?
I did see that your bouillon is light color in the photos, but the Better Than Bouillon Vegetable Paste is really dark when bought. Is it something different you’re buying?
Thanks!
Mirlene says
Oh No! The ingredients should not alter the color at all. Did you use change anything? Or use a different squash? Did you cook the squash with the skin on? If you walk me through your steps, maybe I can help. I use the vegetable base Better Than Bouillon.
Pascale Michel says
2nd year making and it turned out great. I use the instapot recipe and it is so easy. I don’t add pasta because of type 1 diabetes. I add 1 malanga and 2 turnips. Thank you!
Mirlene says
Thank you very much, Pascale for making it. Happy New Year!
Pam says
Made it today! Delicious! I love the history that goes with it!
Mirlene says
Thank you, Pam. I am very glad you liked it.
Evita says
The recipe for the meat marinade says ginger , but the video shows you adding garlic? Do you use both?
Mirlene says
Yes, use both.
Therese says
Mesi anpil! This soup turned out so good. I used the pressure cooker for the meat and squash first, then I added the veggies and since it was very full I cooked the pasta separately. It turned out so good!
Reminds of back in the days in Haiti.
Mirlene says
Thank you so much. I am really happy you enjoyed it!
Aronna says
Do you cook the pasta before putting it in the instant pot? or is it dry?
Mirlene says
Everything is cooked in the instant pot. Please see step 3 – In the Instant Pot, add the oil, carrots, cabbage, and noodles. Stir until well combined.
Capt Larry says
I make this every New Year for my Haitian Friends at work
Mirlene says
So glad to hear that. Happy Holidays!
FJ says
Thank you!!! I have been looking for a Soup Joumou recipe to make in an Instant Pot. The women in my family only know how to make it old school, lol. Question: do you cut the malanga and the potatoes at the same times as the carrots and cabbage? Also what about the scotch bonnet?
Mirlene says
Thank you very much for your question and visiting our site. Yes, peel and cut the malanga and potatoes, then place them in the instant pot at the same time with the carrots and cabbage. All of these ingredients will cook faster in the instant pot as oppose to over the stove. Add the scotch bonnet pepper when you add all of the ingredients, including the liquid before you cover and seal the instant pot. Be careful to not break it while stirring so your soup doesn’t become overly spicy.
Jyothi (Jo) says
I can give up my favorite rice dinner for this hearty squash soup. I mean I love rice in my meals all time, but with soups so hearty and filling, I wouldn’t mind eating this soup any day, any meal!
MDesir says
Oh no! Don’t give up your favorite rice dinner for this meal. There’s room to enjoy both. Thank you for your kind words, Jo!
Marisa Franca says
This soup not only looks amazing but sounds amazing too. We are huge soup lovers and this soup would be a big hit in our family. We often add pasta to our soups — we enjoy the taste. I’m saving this recipe to make during the holidays. Thank you!
MDesir says
Thank you, Marisa. Please enjoy!
Dan from Platter Talk says
First of all, I’m not familiar with Hattian cuisine and was fascinated by the brief cultural experience that you take us on with this post. Second, it. is ironic that I came home from the grocery store with about 2 lbs of diced-up butternut squash, today. I think it was meant to be that I found your recipe and your site this afternoon and I am looking forward to more amazing recipes and stories from you!
MDesir says
Awww, Thank you, Dan. I hope you enjoy the soup and the holidays! Thank you for reading.
Emmeline says
This looks so comforting & delicious! I don’t think I’ve ever had Haitian food – but this makes very curious to try.
Tatiana says
I like your in process step by step photos, so bright and motivating. Explains the cooking process so well!