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.
7cupsplant-based brothbeef-flavored, chicken-flavored or vegetables (2 cubes or ¼ cup powder
1lbCalabaza squash or butternut squashdiced in 1-inch cubes (about 4 cups)
½medium onionfinely chopped (Notes)
1green onionsliced (Notes)
1French shallotfinely chopped (Notes)
1green pepperdiced (Notes)
1tablespoongarlicchopped (about 6 cloves garlic)
2medium carrotssliced into rounds (about 2 cups)
2stalkscelery cut into pieces
5leavesgreen cabbagequartered each
1largerusset potatodiced into ½-inch cubes (about 1 cup)
½cupJerusalem artichokecut into ½-inch cubes (optional)
½leeksliced int rounds (optional)
¾cuppennerigatoni, macaroni or spaghetti
¼teaspoonground black pepper
1habanero or Scotch Bonnet pepper
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.
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.
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.