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Extremely hearty, rich, and provided with sensational flavors that make this dish a unique experience to be shared, there's a reason for Soup Joumou to be Haitians' most memorable and beloved meal.

My vegan version has nothing to envy its meaty counterpart: it remains just as velvety and robust, radiant and steamy. Best of all, it takes around an hour to simmer, and it nurtures the same feelings of love, patience, and freedom.

Why this Recipe Rocks

For me, the New Year has long been synonymous with reunion and Soup Joumou (or giromon soup, as the French say). There is no doubt that the current context makes gatherings difficult. Giromon is the most common squash in the West Indies. It is commonly called calabaza squash, Cuban squash, or West Indian pumpkin.

And I thought I was done with squash. Well, no. How could I have forgotten the traditional soup of my Haitian origins? What's more, since last month, Soup Joumou has been listed as a World Heritage by UNESCO. 

It's a great way to recognize the resilience of Haitians, who have suffered since their ancestors set foot on this island, immeasurable violence: slavery, political corruption, kidnappings, assassinations, natural disasters, and so on.

Authentic Soup Joumou is a hearty squash-based soup, I was saying, and enhanced with the richness of beef. I veganized it by simply removing the beef without losing the aromas! Yes, you can enter me in a magicians competition. I did this sleight of hand, this feat with beef-flavored broth (ah, ha! Brilliant, right?). 

The good thing about this vegan version is that it doesn't take two days or even three hours to prepare. Because we skip the step of marinating the meat the previous days.

Bursting with veggies, it remains just as hearty and rich, coupled with a hint of sweetness. It's not thick like the traditional squash soup that you will find elsewhere. 

In short, it's the type of soup that literally fills you up all day.

What Goes in It?

Notes on Few Ingredients

• Calabaza squash or butternut squash – you can find calabaza squash (pale green squash) in most Latin American or Caribbean grocery stores. On the other hand, butternut squash is much more accessible, and it works very well.
• Vegetable broth – I was fortunate enough to find a beef-flavored broth, so this is what I used to come closest to the authentic recipe.
• Aromatic base – I used the main ingredients mainly found in Haitian seasoning: yellow onion, green onion, French shallot, green pepper, and garlic.
• Assortment of vegetables – the usual vegetables in Soup Joumou are carrots, celery, coleslaw, russet potatoes, and turnip. You can add malanga, but I used Jerusalem artichoke instead, even if it's uncommon.
• Pasta – I went for Penne, but macaroni, rigatoni, or spaghetti will too.
• Aromatic herbs – these are composed of thyme, parsley, and cilantro (to remind Haitian seasoning).
• Scotch Bonnet pepper – also called "piment bouc" or habanero pepper, I chose a red one to bring a little color contrast.

How to Make the Soup Joumou Step by Step

This Haitian squash soup begins by cooking the squash in broth until it softens (about 25 min) ①.

In the meantime, or ten minutes later, I prepare my aromatic base by finely chopping the allium (onion family), green pepper, and garlic ②. I throw most of them in a pot, let them sizzle in the oil, and add the garlic to the pile a few minutes later ③. Then come the celery and the carrot, which I stir in the base to make it even more fragrant ④.

I come back to my squash; I purée it ⑤ and pour it into the pot ⑥. I add the cloves, the last vegetables, and the pasta, which I let simmer for about ten minutes ⑦. At this point, I correct the taste using salt and pepper. Finally, I finish with the sprigs of thyme, parsley, and coriander. I immerse the hot pepper in the soup and let it simmer, while it surreptitiously diffuses its spicy but frivolous substance. ⑧

Keys to Success: My Top Tips

A good bouillon is worth a million

The type of broth will definitely determine the taste of the soup. Typically, we put beef in it. So to stay pretty faithful to this taste, try to find broths that simulate it. At worst, use a chicken and/or vegetable flavor. But the most important thing is to try several before you find the right one. I like to use it in cubes and especially in powder to measure the quantity. I particularly like a Canadian brand named Luda, which offers its no-beef broth. 

After which, the portion must be determined. As for me, it's indicated on the bottle told to put ¼ cup of this powdered broth in 1 cup of water. I doubled the amount to make sure I had something tasty.

Ace the flavor base

Maybe I'm wrong, but I suspect that few people—speaking of Haitians—take this step seriously. There are basic aromatic flavors according to regions in the world. To the French, their mirepoix (mixture of diced onions, carrots, and celery in butter or olive oil), to the Italians their soffrito (mixture of melted sliced ​​onions, carrots, and celery and browned in olive oil), to the Catalans their sofregit (mixture of chopped onions and tomatoes melted and browned in olive oil)...

And well, me, I think we should have our basic systematic taste too. Something between the Puerto Ricans's recaíto and the West Africans' ata lilo. I really believe that taking the time to brown a mixture of allium (yellow onion, green onion, French shallot) with green pepper, garlic, and optionally parsley and cilantro in oil should be our foundation for the majority of long cooking Haitian preparations. Moreover, this is precisely what we find in our basic seasoning, our kind of "Haitian pesto" called Epis (pronounced "épeece").

Starchiness adds thickness 

The starches from the pasta and the potato during long cooking may thicken the soup. Ensure all other ingredients are cooked through before adding the pasta or it will become soggy. Or ensure the tubers and turnips are cut small enough to reach the same cooking point.

Also, the constant evaporation and boiling of the soup may cause this. In this case, dilute it with additional water or broth. 

The Essential Equipment

• Cutting board 
• Knives
• Cast iron Dutch-oven or pot

How to Serve this Dish

This Soup Joumou is often served with crusty bread or rolls. Speaking of starches, some recipes include dombrés, cigar-shaped flour balls.

Do not despise the soup which has become thickened. Turn it into a sauce to cover a bed of rice, quinoa, or other types of cereal.

More Squash Recipes

Squash has been the star lately. Try all these other recipes!

Answers to Your Burning Questions

How to store this dish

Soup Joumou is best served hot, but it can be stored in an airtight container for 3 days in the refrigerator or 3 months in the freezer. 

You will probably need to add more liquid, as it will have thickened.

Make this Dish Now

This hearty and delicious soup is most comforting to start the year and meet your loved ones—whether remotely for health security reasons or in person.

You will appreciate the aromas diffused from the soup in your kitchen and the welcoming bites of this dish in this winter weather.

In addition, it will give you the strength and courage to face the challenges of the coming year.

If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

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5 from 12 votes

Vegan Soup Joumou (Haitian Squash Soup)

Soup Joumou is synonymous with victory and freedom. It is usually cooked in a large pot to feed many people. It is made from calabaza squash, but can be substituted by butternut squash, kabocha, turban (Hubbard). This is my veganized version. I divided the original recipe in half, but if you make it in a larger batch, it will just act as a standby to comfort you when you need it.

Prep Time25 mins

Cook Time45 mins

Total Time1 hr 10 mins

Course: Soup

Cuisine: Haitian

Diet: Vegan

Keyword: butternut squash, green pepper

Servings: 4

Calories: 295kcal

Author: Naïby

Equipment

• Cutting Board
• Knives
• Cast iron or pot

Ingredients

• 7 cups plant-based broth beef-flavored, chicken-flavored or vegetables (2 cubes or ¼ cup powder
• 1 lb Calabaza squash or butternut squash diced in 1-inch cubes (about 4 cups)
• ½ medium onion finely chopped (Notes)
• 1 green onion sliced (Notes)
• 1 French shallot finely chopped (Notes)
• 1 green pepper diced (Notes)
• 1 tablespoon garlic chopped (about 6 cloves garlic)
• 2 medium carrots sliced into rounds (about 2 cups)
• 2 stalks celery cut into pieces
• 5 leaves green cabbage quartered each
• 3 whole cloves
• 1 large russet potato diced into ½-inch cubes (about 1 cup)
• ½ cup Jerusalem artichoke cut into ½-inch cubes (optional)
• ½ leek sliced ​​int rounds (optional)
• 1 large turnip diced
• ¾ cup penne rigatoni, macaroni or spaghetti
• 1 teaspoon chives chopped (optional)
• 1 teaspoon coarse salt
• ¼ teaspoon ground black pepper
• 1 habanero or Scotch Bonnet pepper
• 1 sprig parsley
• 1 sprig thyme
• 1 sprig coriander

Instructions

• In a medium saucepan, cook the squash over medium heat in the broth for 30 minutes or until the squash is fork-tender. Pour the contents into a blender and puree the squash.
• In a Dutch-oven or large pot, sauté the onion, shallot, green onion, and green pepper in oil for 5 to 7 minutes. Add the garlic and sauté for 3 minutes.
• Add the carrot and celery, coat them with oil and sauté for 5 min. Pour the squash puree into the pot and stir well.
• Add the cabbage and cloves. Cook uncovered for 10 minutes. Add the pasta, potatoes, optional Jerusalem artichoke, turnip, Scotch Bonnet pepper, and cook for an additional 15 minutes. Taste and season with salt and pepper.
• Divide into bowls and serve hot.
• Placed in an airtight container, this Soup Joumou will keep for up to 3 days in the refrigerator and up to 3 months in the freezer.

Notes

The starches from the pasta and the potato during long cooking may thicken the soup. Ensure all other ingredients are cooked through before adding the pasta or it will become soggy. Or ensure the tubers and turnips are cut small enough to reach the same cooking point.

Also, the constant evaporation and boiling of the soup may cause this. In this case, dilute it with additional water or broth.

 

Variations

• Change the orange base – you could try your hand with kabocha squash, turban (Hubbard). I have never experimented with a pumpkin, but why not?
• Enhance your aromatic base – sometimes there are chives, so feel free to add some.
• Incorporate other tubers – this can include sweet potato, yucca, or various tubers native to South America. 
• Increase your protein intake – replace pasta with bean pasta. Or, add tofu cubes. It does not affect the taste of the soup in any way.
• Play with fat – some recipes call for butter at the end of cooking. Coconut oil goes great with butternut squash too.
• Swap hot peppers – replace the Scotch Bonnet with cayenne pepper or other hot peppers. As long as there is capsaicin in there! We can also omit it.
• Invigorates the soup – it's possible to add a little acidity to the soup (2 tbsp). Haitians do this by injecting white vinegar. I like the idea of ​​acidic ingredients rich in nutrients, such as lemon juice or apple cider vinegar. 
• Low-FODMAP Soup Joumou – take my garlic-infused oil to replace the garlic and only the green part of the scallions and add the leek.
• Gluten-Free Soup Joumou – use the protein pasta mentioned above.

Nutrition

Calories: 295kcal | Carbohydrates: 68g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2313mg | Potassium: 1295mg | Fiber: 8g | Sugar: 15g | Vitamin A: 18527IU | Vitamin C: 71mg | Calcium: 134mg | Iron: 3mg

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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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Rich and comforting, this vegan soup, topped with roasted pumpkin seeds, combines butternut squash, carrots, and spicy ginger with coconut milk to create a deliciously smooth soup. You'll be surprised how fast you can prepare this nutritious soup! 

Oh yes! It only takes two major steps. It's perfect for weeknights or vacations when you want to relax more than anything else.

Why this Recipe Rocks

When summer is winding down and fall arrives, it's time to combine the earthy taste of carrot with the intense sweetness of butternut squash. But honestly, you can make it any time of the year.

I love to eat it on Thanksgiving or the winter holidays. It's also great for feeding crowds!

It's very, very simple to do, assuming you're not averse to a bit of cutting and have some mixing device handy. And you can let your creativity run wild when it comes to playing with aromas. It is ultra-versatile.

This succulent, velvety soup is the same color as my pumpkin soup, complemented with a creeping heat—the tang of ginger—that makes your mouth tingle. 

It's worth making a big batch and saving some for those lazy nights when you just want to snuggle up on the couch.

What Goes in It?

Notes on some ingredients

• Butternut squash – choose one that is heavy for its size and has a hard, dark-colored rind and without blemishes and moldy spots. 
• Carrots – I made this soup once with left-out carrots in the back of the fridge and another time with fresh carrots, and I definitely preferred the latter. But don't discriminate against the forgotten if you have to!
• Fresh Ginger – the spicy root is the real star of this recipe with its fresh flavor. You can also replace it with dried ground ginger. In this case, be sure to reduce to a third of the amount of fresh ginger. Bad at math? No worries. So, for 1 tablespoon of fresh ginger, you will put ½ teaspoon of dried ground ginger.
• Coconut milk – I like to use whole coconut milk for maximum creaminess.
• Vegetable broth – I used it in powder. I love the Canadian brand LUDA.
• Tamari – I added some to boost the umami flavor subtly. Or opt for coconut aminos to make the soup gluten-free.
• Garlic and onion – I went for a sweet onion. It's larger and slightly flatter than the yellow onion, with a lighter, less opaque skin. Varieties of sweet onions include Walla Walla, Maui, Vidalia, as well as others with the word "sweet" in the name.

How to Make this Dish Step by Step

There is no need to roast the butternut squash before adding it to the pan; it's a huge time saver! The roasted butternut squash is amazing, it gives a little more sweetness and depth of flavor, but it's not necessary for soup.

Step 1: Cut the squash

First, I transversely cut the squash in half in its middle and the extremities, which I have thrown ①. This makes peeling easier. Then I peel it with a peeler ②. When you do, don't be afraid. Squash is thicker than most other vegetables, and peeling it with this tool will be easy.

Finally, I cut this part again lengthwise to access the seeds in the lower half ③. I remove them with a spoon ④. After that, I have two choices: throw out the seeds or save them for roasting later (I highly recommend it!)

Then, I cut the peeled squash and the carrots into pieces that I set aside until ready to cook.

Step 2: Cooking

After the squash and carrots are cut ①, this soup begins with sautéed onions, garlic, and ginger into the saucepan ②. Next comes the chopped butternut squash and carrots ③, then the vegetable bouillon ④, which will gurgle after being turned on to the intense heat. I lower the heat to simmer and cover the saucepan for 30 minutes until the vegetables soften. 

Next, I transfer the ingredients into a stand blender (this can be done using an immersion blender in a salad bowl), then I zizz the whole thing ⑨. I add coconut milk to the pot, making sure to save some, maybe a quarter cup for garnish, then blend again. 

I empty everything into the saucepan and let heat over low heat for a few more minutes. 

In the end, I top the soup with the remaining coconut milk and optional squash seeds, and voila!

The Keys to Success: My Top Tips

Speed ​​up cooking 

The cooking time depends on the size of the vegetable's cut pieces. In other words, the bigger the pieces, the longer the soup will cook.

Forget it for a few days

If possible, prepare this soup a day or two in advance; its flavors will melt and deepen after about a day of standing in the refrigerator.

The Essential Equipment

• Knife – a relatively strong and sharp knife counts. I used my chef's knife, and it worked well.
• Peeler – uses a pivoting peeler with super sharp blades or Y-shaped. 
• Blender – you can use any mixer: plunger or stand (high or low quality). But I would admit that having a high-quality one, like a high-powered machine, is a game-changer. The texture becomes more velvety. You can even heat it right inside by letting the preparation purée for a few minutes. 

How to Serve this Dish

You saw above that you could add a swirl of coconut cream, a wonderful presentation, but there are so many ways to serve this dish:

• Vegan yogurt: a spoonful of plain vegan yogurt or lemony complements the fiery heat of ginger.
• Vegan Ricotta: play with textures by adding almond ricotta or almond-macadamia ricotta.
• Roasted Butternut Squash Seeds: you know those seeds you remove when you cut and peel your butternut squash? Don't throw them away! Save them for roasting later. Wash them and let them dry. Drizzle with a little oil, salt, and any other favorite spices and roast in the oven at 300 °F for 15 minutes or until toasted.
• Toasted coconut flakes: here's another way to add a crunchy note.
• Aromatic herbs: crispy sage leaves, anyone? It adds more savory notes to the soup and goes well with the flavors.
• Lemon zest: it makes a nice refreshing garnish.
• Pumpkin Spice: add an extra pinch of nutmeg and/or cinnamon.
• Piece of Bread:  Dip crusty bread in this creamy, thick, and smooth soup.

More soup recipes 

• Pumpkin soup 
• Broccoli and Green Pea Soup 
• Tomato and Bread Soup (Pappa al pomodoro)
• Black Bean Soup 
• Chickpea Soup

Answers to your burning questions

How to Store this Dish

This butternut squash soup with carrots and ginger serves eight people. You can keep it for up to seven days in the refrigerator. I just keep it in an airtight container, like a large mason jar. Put it in a plastic container if you want to freeze it.

To serve it again, reheat it on the stovetop in a saucepan or microwave-safe bowl, if desired. You may need to add a little water if it has become too thick. 

Make This Dish Now

If you're looking for a comforting fall meal, here's your recipe! This soup has the double virtue of being delicious and easy. It's smooth and endowed with warm spices.

Of course, the best part is that you can prepare it quickly, put everything in a pot, cover it, and let it cook on its own for half an hour while you recover from your day's work or other energy-intensive occupation. And it only gets better with subsequent meals, as soups do.

So go ahead and let the velvety texture envelop you warmly.

If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

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5 from 11 votes

Butternut Squash Soup with Carrots and Ginger

This butternut squash soup is the perfect backup recipe. Flavorful and refreshing, it has delicate flavors of carrot and the crispness of fresh ginger. If possible, prepare this velvety soup a day or two in advance; its flavors melt and deepen after about a day of standing in the refrigerator.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Soup

Cuisine: American, Canadian

Diet: Vegan

Keyword: tamari

Servings: 8

Calories: 167kcal

Author: Naïby

Equipment

• Knife
• Peeler
• Blender

Ingredients

• Olive oil
• 1 sweet onion chopped
• 4 garlic cloves minced or crushed (about 2 teaspoons)
• 3 tablespoons fresh ginger grated
• 4 cups butternut squash peeled, seeded, cut into large pieces
• 2 cups carrots peeled and sliced
• 4 cups vegetable broth (or 1 tablespoon powder in 1 cup water)
• 1 tablespoon tamari
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 can coconut milk plus ¼ cup for garnish, divided

Optional toppings:

• Vegan yogurt
• Roasted butternut squash seeds
• Toasted coconut
• Fresh herbs
• Lemon zest

Instructions

• Cover the bottom of a large pot with oil and add the diced onion and a little salt over low heat. Cook, 5 to 10 minutes, until the onion becomes translucent.
• Add the garlic and ginger with salt and pepper to taste and cook another 5 min to allow the flavors to blend.
• Add the broth and tamari to the pot, then the carrots and squash. Bring to a boil then simmer until carrots are tender, about 20-30 minutes.
• In a stand blender or using a hand blender, blend the ingredients to the desired texture. It is possible to mix half, leaving some mashed carrots and squash for a little texture.
• At this point, add the coconut milk, keeping ¼ cup for the garnish, and blend. Divide the soup between soup bowls and top with the remaining coconut milk and other favorite toppings.
• Placed in an airtight container, this butternut squash soup with carrots and ginger will keep for up to 7 days.

Notes

The cooking time of vegetables depends on the size of the pieces. In other words, the bigger the pieces, the longer the soup will cook.
If possible, prepare this soup a day or two in advance; its flavors will melt and deepen after about a day of standing in the refrigerator.

 

Variations

• Butternut Squash and Coconut Soup: Replace carrots with 2 cups of butternut squash.
• Carrot and Coconut Soup: Replace the butternut squash with 4 cups of carrots.
• Spicy Butternut Squash Soup with Carrots and Ginger: Add spices like cinnamon and/or nutmeg, paprika, or more spice with cayenne pepper or sriracha, or Thai chili paste.

Nutrition

Calories: 167kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 578mg | Potassium: 532mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13039IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →