"Tipa Tipa" how to make haitian soup joumou (beef & pumpkin soup)

Savored with pride by Haitians, soup joumou is a filling soup with dynamic and expressive flavors made with love, patience, and joy.

My version of soup joumou is about a year in the making. It's not a complicated dish, but most recipes call for a loooooong list of different ingredients which makes it hard to give all the different flavors their just due. Given the significance of the dish to Haitians, I had to take my time and get it right or as they say in Haiti "tipa tipa," i.e "small step, small step" which speaks to how great, big things come from patient but persistent progress. 

What is Soup Joumou?

Soup Joumou is a delicious, aromatic, rich and hearty pumpkin soup. Most versions call for beef, cabbage, rigatoni, pumpkin, and a host of other vegetables. My research found that preferences varied from person to person. Pumpkin could be replaced with butternut squash or even sweet potatoes.

Turnips, malanga root and rutabagas all make appearances in a few different recipes. Some versions have a very thick consistency others are more soupy. What is consistent is the aroma from ingredients like cloves, fresh thyme, and scotch bonnet peppers. 

What is the origin of Haitian Soup?

This soup might as well be called independence soup given the history. Haiti is the first independent nation of Latin America and the Caribbean. It is also the first black republic and the only nation in the world established as the result of a slave result. After years of enslavement ended by a 12-year-old fight for independence from the French, Haitians celebrate annually January 1 to commemorate the hard-earned victory.

Haitian Independence Day is celebrated by many via meals including soup joumou which had long been the forbidden soup of its masters, now embraced by free independent Haitians and a symbol of their strength, resolve, and yes freedom. It is as much about looking to the future as it is about celebrating the past.

Haitian Soup Ingredients

This soup calls for many ingredients but don't be scared off. The recipe is easy to make and everything is cooked in one pot. Plus all these ingredients remarkably work extremely well together as each serves a specific purpose and adds something to the overall flavor of the dish which is off the charts amazing.

There is flexibility in the ingredient list. Malanga root (Caribbean starchy vegetable) can be substituted with a root vegetable like rutabagas or turnips. I had beef bone broth on hand from another recipe so used it, but normally just use plain old beef stock. Habanero is the perfect alternative to scotch bonnet peppers.

How To Make Soup Joumo?

My intent was to post this recipe just before New Years, but I just didn't feel quite good about where the recipe was. It was good but not respectful enough of the history in my opinion. You can't be half-steppin' with this dish, after all, you're representing a proud heritage and legacy of freedom.

I took another month experimenting with different combinations of ingredients, tweaking the texture, as well as finessing the order of the vegetables added before getting to the point of sharing with you.

I ain't one to brag, but damn this version is da shiznit! It smells great, looks good, and tastes great. Best of all, after you eat a bowl or two, you feel like you ate a big ass bowl of Vibranium in the presence of hateful colonizers.

Haitian love is all up in this dish, but its the epis that gives it that umph! Epis is a Haitian marinade made from a blend of herbs, spices, and veggies. It's like a Haitian sofrito that is used in many different recipes. I used it both as a marinade for the beef, but also to add a little bottom to the soup.

Step 1: Make the epis

Place all epis ingredients in blender or food processor and pulse to coarse salsa like consistency.

Step 2: Massage the meat with lime juice

Pour lime juice over the beef chunks and massage juices into the beef using your hands. Set aside in a large bowl

Step 3: Marinate the Beef with Epis

Add the epis to the bowl of beef and mix well. Let marinate refrigerated at least an hour and up to overnight.

Step 4: Brown the beef

Brown the beef before making the soup. Be sure to brown all sides. Remove the meat from the pot and set aside. Don't crowd the pan. Cook in batches if necessary otherwise you risk steaming the meat.

Step 5: Saute onions, scallions, and leeks

Saute the onions, leeks, and scallions in the pot. Cook on medium heat for 5-10 minutes until onions reach a golden brown color.

Step 6: Add garlic, scotch bonnet pepper, celery, and about half the spices

Continue sauteing with the garlic, scotch bonnet pepper, celery and some of the spices. I prefer to mix all the spices together in a small bowl or ramekin and then add friendly pinches of seasoning as I cook.

Step 7: Add thyme, squash, carrots, and broth

Add the thyme, squash, carrots, and broth then bring everything to a boil. Mix well, reduce heat to a simmer and cover. Cook until squash and carrots are fork tender (30-40 minutes). Sprinkle with more seasoning.

Step 8: Puree the soup

Remove the scotch bonnet pepper and thyme sprigs first. Let the soup cool a bit before trying to puree. Puree the ingredients until smooth using a hand mixer or pouring the ingredients into a blender. If the latter, be careful with the hot soup.

Step 9: Add beef, herbs, and remaining spices

Add some more fresh thyme, beef, bay leaves, and parsley to the pot. Mix well. Bring pot back to a simmer and cook for another 45 minutes.

Step 10: Add Pasta, Potatoes, and Malanga

Continue simmering for another 15 minutes until the malanga and potatoes are cooked through.

Step 11: Add the Cabbage and Finish the Soup

Cook the cabbage for an additional 5-10. The cabbage should become wilted. Remove the thyme and bay leaves. Taste and adjust for seasoning. Serve with fresh lime juice and fresh parsley.

serving suggestions

As mentioned earlier, this soup is celebrated and consumed on Haitian Independence Day which coincides with New Year’s. For my house and most Southerners this means that black-eyed peas are being served as well as Southern style collard greens.

Haitian Pumpkin Soup Cooking Tips

• Cutting beef into chunks is easier if the meat is partially frozen. Aldo dry the beef with paper towels for easier handling.
• Marinate the beef in Haitian epis marinade.
• Cut small slits into the scotch bonnets to leverage their fragrance while keeping that crazy heat level in check.
• Puree the squash and carrots for optimal consistency, color, and balanced flavor
• Use local, fresh ingredients. If you don't have pumpkin around, forget using the canned stuff and just use your favorite winter squash that's available.
• For thinner consistency add vegetable stock or water
• Add a dose of lime juice just before serving.
• Keep your favorite bread on hand for steady soppin
• For a vegan version just eliminate the beef and pasta. There are more than enough vegetables present for this dish to remain filling.
• Don't forget about the scotch bonnet simmering in your pot. You leave it simmering too long, it will break down, releasing those fiery seeds into your soup.
• With the mixture of herbs, peppers, meat, and multiple vegetables, you don't have to get crazy with the spices. Spices will play the role of unifying the variety of flavors.
• While you're at it, make up a batch of Haitian pikliz hot sauce as well!

For other ethnic soups from the African diaspora you might like:

If you make this delicious Haitian soup recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

 

Sharing is caring!