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soup joumou (haitian pumpkin soup)

January 19, 2015

two versions: VEGAN and MEATY!

This Haitian pumpkin soup looks amazing for warming up in January. & in fact, this soup is traditionally eaten on the New Year to celebrate Haitian independence. There is a great read about why Haitians celebrate their independence with this pumpkin soup on soupsong (or a short version here if you like!)

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VEGAN VERSION!:

2 lbs pumpkin
one small cabbage, diced; or one package of extra-firm tofu, cut into chunks; or one package of tempeh, cut into chunks; or 1 eggplant, diced; or anything that you like to eat that can be marinated

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper
soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
veggie stock, or bouillon cube and water

any combination of:
cabbage
celery
carrots
potatoes
turnips
bell pepper
a few sprigs of parsley
malanga
1/4 lb vermicelli or other small pasta, broken up
pat of margarine or drizzle of oil

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

marinate the meat substitute or vegetable of your choice in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, habanero, and clove powder. if you are using eggplant or cabbage or some other firm veggie, add it now. simmer for a half-hour or so. add hard vegetables. cook until soft. if marinating something delicate like tofu, add now, along with vermicelli, parsley, and margarine, and cook until pasta is soft.

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MEATY VERSION!:

2 lbs pumpkin
1lb beef stew meat

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper

soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
stock, broth, or bouillon cube and water

any combination of:
cabbage, celery, carrots, potatoes, turnips, bell pepper, a few sprigs of parsley, malanga, 1/4 lb vermicelli or other small pasta, broken up, and a pat of butter or margarine

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

take a pound of beef stew meat, and squeeze half a lime over the meat. rub the other half of the lime on the meat. rinse meat. marinate it in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, beef, habanero, and clove powder. simmer for an hour or two. add hard vegetables. cook until soft. add vermicelli, parsley, and butter, and cook until pasta is soft.

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adapted from love for haitian food, soupsong, and axis of logic by friedsig

 

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update 1/2016 –
HIGHLY RECOMMENDED! tweaked this to make an extremely lazy version that’s great for a quick dinner if you have a few roasted squash in your fridge. it tastes great, so i can only imagine how good the real soup tastes.

just sauteed some diced onions, carrots, parsnips, and poblanos in a soup pot.

when soft, i poured in tons of homemade stock, and simmered everything with cloves and thyme for a while.

then added tons of roasted squashes (like butternut, acorn, hubbard, and golden nugget) and little soup noodles.

when everything fell apart, i turned off the heat and squeezed in some fresh limes. fantastic soup! will definitely make the real deal soon.

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