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.
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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.
Simple Substitutions and Add-ins
- 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 flavor 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! You 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.
Special Diets Corner
Make this Soup Joumou…
- Low in FODMAP – take my garlic-infused oil to replace the garlic and only the green part of the scallions and add the leek.
- Gluten-Free – use the protein pasta mentioned above.
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.
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
This soup is traditionally served on New Years Day and is prepared very early in the morning with lots of squash and beef. All Haitians start the New Year with this soup, no matter where they live. On January 1, the tradition is to catch up with friends that we have not seen or rarely seen during the year. On this day, they wish all their neighbors and friends a Happy New Year, and they send their children to do the same to others. The children in turn, receive gifts, money, meals, and especially cake. If people visit them, they offer them a homemade cherry grenadine drink and Joumou soup.
Haitians don't cook much on New Year's Day because they are preparing to celebrate Ancestors' Day, January 2, a commemoration of their ancestors and their Heroes who fought for the Independence of Haiti. It is sometimes extended to all deceased loved ones. On New Years Day, they clean their homes and prepare the turkey for the feast the next day. It's the biggest meal of the year; the animals are slaughtered 🙁 and everyone is well served.
This soup was long synonymous with oppression on the Caribbean island. Although many slaves cultivated squash, essential to preparing the giraumon soup, they were deprived of it. This dish was considered superior, and its tasting was reserved for the French plantation masters.
However, on January 1, 1804, when the first Black republic was born, Marie-Claire Heureuse Félicité, wife of former Haitian leader Jean-Jacques Dessalines, chose to serve this meal to the masses."Soup Joumou pou tout moun! (Translator's notes: pumpkin soup for everyone!)," I imagine her saying. Since then, all Haitians have savored it, especially on New Year's Day. Sometimes it is even called the Independence Soup or Freedom Soup.
Note: Haiti gained its independence on November 18, 1803. On the other hand, it was not until January 1, 1804, that the Declaration of Independence was signed. So it was officially celebrated on Ancestors Day, on January 2. On this day, the president speaks to the nation, and parades occur.
Squash cut into cubes and frozen, maybe; puréed frozen squash is no, no. The taste will change completely.
Sure! Use Epis in place of chopped seasonings or in addition. It also saves a lot of time.
Even though most Haitians use it, I prefer not to. These products contain monosodium glutamate (MSG). I run away at full speed when I see this ingredient which I consider questionable (that's my opinion, eh).
Avoid doing this at all costs. It's not because the words "Creole" or "West Indian" are written on spice blends that they will integrate well with Haitian recipes. I have tasted different Caribbean cuisines, and I can tell you that they are all different from each other.
Adobo spices are part of Puerto Rican cuisine and include cumin, oregano, and other varieties of peppers. Cajun spices belong to the cuisine of Louisiana in the United States and include paprika and oregano. These spices do not appear in traditional Haitian recipes. If you add this, the taste will change completely.
I don't recommend it to you. Trust me, I tried this a few times to simulate the meaty texture, and it drastically changed the taste. If you really want to, sauté the mushrooms SEPARATELY and add them at the VERY END.
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!
Vegan Soup Joumou (Haitian Squash Soup)
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
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
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Tristin says
You were a genius in using plant based beef flavored broth in this Haitian Squash Soup! This soup is full of veggies, filling, and hearty!
MP says
Thank you so much for this recipe. I am of Haitian heritage and recently started my vegan journey. You have nailed it!! I certainly do not miss the meat!!
Naiby says
Thank you so much Tristin! I'm really glad you liked it. It took me a few tries to have this recipe the way I wanted to. I hope to see you around my comments more ;).
Brianna says
Hearty, healthy and delicious! Love that this soup is loaded with veggies and the hit of spice from the scotch bonnet pepper hits the spot.
Heather says
Been trying to eat a lot more vegan and plant based dinners...and this was delicious! Lots of wonderful veggies 🙂 perfect for leftovers for lunch too!
Jenny says
I love all the veggies and the seasonings in your recipe. I also like the name very much and its meaning. I had never tried Haitian food before and found the soup so good and hearty. Your website is excellent. I will definitely try more of your recipes!
Hayley says
This is heavenly looking soup, with all the cosy and delicious ingredients. So comforting, delicious and nutritious too.Saving this recipe.
Katie Crenshaw says
This was my first time making this soup and it turned out fantastic! It was so flavorful, hearty, and filling. Loved the spiciness from the pepper.
Mikayla says
An amazing combination of flavors create a wonderful vegetarian soup like I have never tasted before. Than you for the new soup recipe to add to my saved recipes.
Linda says
Never tried Haitian soup before and this one looks so delicious and comforting
FOODHEAL says
I love this soup, full of vegetables as I like. I love the story too behind the origin of this soup!
Megan says
SO many amazing vegetables in this soup. Hearty, thick, flavoursome and incredible tasty.